AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

I did a trial at home on Naan Bread to make up my mind if this will be part of what I will do at the VICCOG.

I like the idea of it as I dont want to take too many COs and this can be done in the CI frypan while the food bubbles away. I think BBCs are perfection but his recipe is for a large quantity and I found one on Youtube that is smaller.

Most of the ingredients are similar with the exception of the Coriander and Cummin, as I am a fan of both I added them. Also more yoghurt in BBCs. BBC has warned sometimes he gets complaints about the herbs being a bit strong but I added only the following to mine and although the smell was great and the taste was there next time I will add double.

No. 3 daughter was visiting and there was some conversations about size, shape and thickness but I was happy enough with the end result and didnt set out to be as good as the Indian Restaurant she goes to.

Ingredients:
2 cups plain flour
1 teaspoon dry yeast (I used l packet)
1 teaspoon salt
1 teaspoon sugar
Pinch of Baking soda
1 teaspoon of ground cummin (try maybe 1 1/2 or 2)
2 teaspoons of ground coriander try (maybe 3 or 3 1/2)
2 Tablespoons oil
2 1/2 tablespoons yoghurt
3/4 cup luke warm water

I THEN DID IT MY WAY

I made a sponge of the packet of yeast, the sugar and a tablespoon of flour mixed with 1/4 cup warm water and left to froth and bubble for about 30 minutes.

I mixed all the dry ingredients together then added the sponge mixture, oil, yoghurt and lukewarm water and mixed to a dough.

I turned that out and kneaded for about 5 minutes and then left for an hour to double.

I divided it into 6 but felt they were a bit thick so redivided into 8 and rolled them out to about an 8 inch (hand width) circle.

I then stretched them a little before putting into a fairly hot cast iron pan and popped the bubbles as they fried. Lifted to see underneath and then turned them over and cooked for a few minutes on the other side.

I did a light butter brush to entice the granddies to eat them :D but this is optional.

The end result was a light puffy bread which was nice hot and we will eat with Sparkys ham and pea soup for dinner

Manjula Recipe

[media width=640]http://www.youtube.com/watch?v=vow-kxTPatc[/media]

Looks great Carolyn...

Gonna try that way, a little less fiddly than standard

Very, very nice. I have seen that video before. I reckon a lil garlic in the butter would be nice. Well maybe a lil more than a little. :D

:DLooking good Carolyn....made me drool [smiley=drool5.gif]

As they say "great minds think alike" Derek ;) :D

Garlic is worse than using a four letter word in this house.

Personally I love it and the more the better!!!! Its supposed to kill flu germs :D :D

Hmmm, [smiley=thumbdown.gif]

Just my opinion Carolyn,
They do look a bit thick, like a pancake or pizza base (sorry)
& 2 1/2 tblsp yogurt? I only use just enough water to kick the yeast off & the rest of the liquid is all yogurt, gives a nice back ground flavour (plus is traditional Indian)

They should puff up & become like pocket bread??? I have to prick them with a fork to stop burning on the blisters.

;D ;DCheers, Mick.

Genuinely appreciate your comments BBC, I tried thicker, thinner, bigger, smaller etc you would have had a great time with the daughter and the path to perfection, "Mum is it roti or naan"??? Oh dear, I was happy to have something turn out eatable I didnt really care what it was called. :D :D

As I said I didnt want to make the big batch like you did and this seemed a similar mixture to me but obviously not to you and your the Guru in this field I feel.

I will use more yoghurt next time. We both felt something was just missing in the taste maybe more salt. They did puff up to some degree and I did remember you pricking them in the short time I watched you.

I will struggle on and hopefully get to see you in action another time.

You comments are always welcome :-*

Just remember the basic ratio for any bread........two parts dry ingredients to one part wet.

1 tblsp (level) dry yeast to two cups flour.

That way you can do any size you want.
I am trying out some "Compressed yeast" I got from Bakers Delight, will let you know how it goes.

Cheers, Mick.

2x1 ok I can remember that and thanks. Havent seen live yeast for years cant remember when or where might have been at school :D

I have a couple of dried sour dough starters here I was supposed to get activated in the summer and might get them moving, just seemed a lot of fiddling for an impatient cook.

I know elsewhere you said about starting just the ordinary dough overnight creates a nice effect.

AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM
https://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl Camp Oven, Barbecue & Other Recipes >> Breads, Dampers, Muffins, Scones, Slices & Biscuits >> Naan for small quantity https://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1243143303 Message started by Carolyn™ on May 24^th, 2009 at 3:35pm