Naan bread

[polly]

Bread bread

 

[Thimble Queen]

Sips chai.

 

[Supine]

You bastards, it's 5:38am and I now *really* want a curry

 

[Epona]

Awww I had such a good curry the other day, it was a takeaway though - fuck knows why we are buying takeaways right now but I was too tired to cook. Our local takeaway curry place has ups and downs, sometimes their lamb is really tough, but everything else is so so good, just avoid lamb dishes.

I also cook a fairly decent madras

 

[purenarcotic]

I put a pic of the wrong ones up

I can't find a pic of the ones I bought, but they are similar to this.

wiskey - you can do these in the microwave without having to fry them in oil. Sprinkle of water, watch them puff up, is really cool.

 

[purenarcotic]

There's usually one night a week I really can't be arsed to do anything even remotely resembling cooking, and I've started getting a couple of these in for those times. So far I've only had the tarka dal (expensive for what it actually is but I really don't care about paying for sheer convenience) and all I had was old pita (lol) but it was really lovely.

Avoid the chickpea one, it’s way too sugary. The dal is alright though, nice and warming with spice.

 

[moonsi til]

We buy those pompadoms but grill them. I’m currently addicted to the chilli version of them.

We also have a place that sells 4 fresh tandoor naans for £1. My mate used them as a pizza base.

 

[porp]

I got a bit obsessed with supermarket frozen parathas for a while - till I realised how much of their gorgeous flaky goodness was down to palm oil

Supermarket chapatis also rubbish imho but it's my own fault for not bothering to mix flour + water together.

It pains me that people think these frozen efforts are in some way like an actual paratha. The real paratha uses butter, and wholemeal chapati flour, and it's a real skill getting that crispiness and flakiness into the wholemeal, manipulating the nascent paratha enough to massage the butter into the fragile dough without getting it so warm that the whole effort collapses. The wholemeal-ness and the richness complement each perfectly.

Meanwhile, there are other truths, and I know that some people when making homemade parathas (a) use white flour and (b) don't bother with layering.

I like to think of the frozen paratha as an inferior version of the handmade Malaysian 'roti' - white flour and industrially uniform layers are similar enough to make a valid comparison.

 

[porp]

Unless you have a tandoor oven you can't replicate naans to any acceptable standard and the spongy supermarket jobs aren't worth bothering with, imo.

There is a third way that worked really well for me once, but other times not so much

 

[moose]

This thread made me make flatbreads today. It was all I could do to not eat them straight from the pan.

 

[UnderOpenSky]

This thread made me make flatbreads today. It was all I could do to not eat them straight from the pan.

Isn't eating them straight from the pan the best bit?

What recipes do you use?

 

[Maharani]

Unless you have a tandoor oven you can't replicate naans to any acceptable standard and the spongy supermarket jobs aren't worth bothering with, imo.

Shaana parathas is where it's at instead though.

Cook from frozen and whilst they are still no match for good quality restaurant breads they are acceptably crisp outside with a light puffy middle.

And we’re indian! These are delicious.

 

[Maharani]

I didn’t know they put eggs in the restaurant ones until recently. My friend told me these create the crisp in the naans. I want a chilli naan with dhal now.

 

[moose]

Isn't eating them straight from the pan the best bit?

What recipes do you use?

Yes it is. I made a tiny one for out-of-pan scoffing. Will be having some as lovely sandwiches at work tomorrow.

I use 300g plain flour, 1/2 tsp salt, 210ml coconut milk, heating the coconut milk till the solids melt, taking care not to get boil it. Pour the hot milk into the flour/salt mix and knead for a couple of minutes till it all comes together in a soft dough. Wrap in cling film or plastic bag for 30 mins. Cut into 5 or 6 pieces. Flour the rolling pin and board, roll out to thin discs. Brush hot frying pan with a little oil, cook one at a time till bubbled up up, turn over and cook other side.

If you're not vegan-ish, you can use 50g butter melted into 185ml milk for the liquid, instead of coconut milk, heated just till the butter melts.

 

[Epona]

You can also use plain yoghurt to make naans (as long as you're not vegan!)

 

[UnderOpenSky]

Yes it is. I made a tiny one for out-of-pan scoffing. Will be having some as lovely sandwiches at work tomorrow.

I use 300g plain flour, 1/2 tsp salt, 210ml coconut milk, heating the coconut milk till the solids melt, taking care not to get boil it. Pour the hot milk into the flour/salt mix and knead for a couple of minutes till it all comes together in a soft dough. Wrap in cling film or plastic bag for 30 mins. Cut into 5 or 6 pieces. Flour the rolling pin and board, roll out to thin discs. Brush hot frying pan with a little oil, cook one at a time till bubbled up up, turn over and cook other side.

If you're not vegan-ish, you can use 50g butter melted into 185ml milk for the liquid, instead of coconut milk, heated just till the butter melts.

View attachment 129315

They look and sound lovely

 

[Artaxerxes]

Chilli naan and spiced lentils.