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ventaShortly I will get round to doing sensible grown-up posts about new year resolutions and the like.
But in the interim, has anyone ever made naan bread with any degree of success?
I love naan bread. From a restaurant, that is. Those vacuum-packed heat-up-in-the-grill things you can buy in supermarkets are a snare and a delusion. They don't taste right, they don't have the right texture. They don't even look right.
I realise that the first thing to overcome with cooking my own naan is that I don't have a tandoor in my kitchen (and am, realistically, never likely to). However, I do own a book of recipes which - far from claiming to be in any way authentic Asian cuisine - reckons it provides you with recipes for making curries like they do in the Indian restaurants of Britain.
So far, so good. Naan bread, it says is "a huge, light, fluffy bread" and goes on to give a recipe. Which is simple enough - dissolve yeast in warm water, mix into flour, add water as required to knead into firm dough. Prove, knock back, roll out, brush with ghee, stuff under grill[*]. Simple.
Oh, yes, and there's the bit where you knead wild onion seeds and sesame seeds into them. Which I failed at a little because I couldn't find wild onion seeds in my quick scout round the Asian grocer's on Uxbridge Road. Note to self: using fennel seeds instead was a terrible idea. Way too strongly flavoured.
But anyway, spices aside, this was not a success. The naan breads I made might - in a good light, with a biased audience - have been judged to be nearly as good as the vacuum-packed travesties sold in the Co-op. They certainly weren't any better. They were thick and hard and planky. And dense.
I think I rolled the dough out too thickly, which probably didn't help. Possibly I cooked it too hot or too cold (see note below). But I just don't quite believe that grilling these things is ever going to give a decent result. Even before I tried, my instinctive reaction was that it wouldn't work well. However, if some sort of responsible cooking person tells me it does work, I'll persevere.
Has anyone got any good suggestions for making naan at home? Is it even possible?
Mind you, if I did learn to make a decent naan I fear I might never leave the house again. I'd just sit there making and consuming fluffy bready goodness :)
[*] Though, irritatingly, it says to set the grill to maximum and put the grill pan at the half-way position. I feel this isn't very helpful if you have an electric grill which is part of your oven.
But in the interim, has anyone ever made naan bread with any degree of success?
I love naan bread. From a restaurant, that is. Those vacuum-packed heat-up-in-the-grill things you can buy in supermarkets are a snare and a delusion. They don't taste right, they don't have the right texture. They don't even look right.
I realise that the first thing to overcome with cooking my own naan is that I don't have a tandoor in my kitchen (and am, realistically, never likely to). However, I do own a book of recipes which - far from claiming to be in any way authentic Asian cuisine - reckons it provides you with recipes for making curries like they do in the Indian restaurants of Britain.
So far, so good. Naan bread, it says is "a huge, light, fluffy bread" and goes on to give a recipe. Which is simple enough - dissolve yeast in warm water, mix into flour, add water as required to knead into firm dough. Prove, knock back, roll out, brush with ghee, stuff under grill[*]. Simple.
Oh, yes, and there's the bit where you knead wild onion seeds and sesame seeds into them. Which I failed at a little because I couldn't find wild onion seeds in my quick scout round the Asian grocer's on Uxbridge Road. Note to self: using fennel seeds instead was a terrible idea. Way too strongly flavoured.
But anyway, spices aside, this was not a success. The naan breads I made might - in a good light, with a biased audience - have been judged to be nearly as good as the vacuum-packed travesties sold in the Co-op. They certainly weren't any better. They were thick and hard and planky. And dense.
I think I rolled the dough out too thickly, which probably didn't help. Possibly I cooked it too hot or too cold (see note below). But I just don't quite believe that grilling these things is ever going to give a decent result. Even before I tried, my instinctive reaction was that it wouldn't work well. However, if some sort of responsible cooking person tells me it does work, I'll persevere.
Has anyone got any good suggestions for making naan at home? Is it even possible?
Mind you, if I did learn to make a decent naan I fear I might never leave the house again. I'd just sit there making and consuming fluffy bready goodness :)
[*] Though, irritatingly, it says to set the grill to maximum and put the grill pan at the half-way position. I feel this isn't very helpful if you have an electric grill which is part of your oven.
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Date: 2011-01-05 02:59 pm (UTC)If you have the time, would you be able to let me know the quantities for your naan, please? (The recipe I used was really quite minimalist - and also surprised me by saying that you could substitute yoghurt for yeast, which was a new one on me).