Originally Posted by Desmond
Ok thanks. I thought that using SR flour was the same as plain flour and yeast. I make Peshwari naan bread using
170g self raising flour
8g Flaked almonds
Using a very hot frying pan and a little oil it works fine. But it doesn't need to rise much.
I do have Backing powder and Dried active yeast. Don't know what I would do to prepare the latter if needed.
There is also fast acting yeast.
I'm an English and have been making bread for around 50 years. Due to differences in flours and nomenclature, my advice may be slightly different to that of our friends in the USA
In the UK Dried active yeast
requires you to re-activate the yeast granules with a little sugar and warm (not hot) water ie blood heat - when you put your finger in the water it should feel neither warm nor cold. You then leave it for 10 minutes to froth up. You use both the froth and the liquid and follow Andy's instructions.
Fast acting yeast
is dried yeast that is put straight into the flour without re-activating it
Both these types of yeast have instructions for use printed on the package. So long as they are within date and have been stored properly I find little or no difference in the two types. As RPcooking recommends, I keep my dried yeast in the 'fridge.
Again in the UK, you would use strong bread flour for most yeast recipes unless the recipe said otherwise in which case it would be plain flour not self-raising flour.
You can make soda bread with baking powder (a mixture of bicarbonate of soda and cream of tartar) or with self-raising flour (the former is better). Na'an bread are, in culinary terms, a form of soda bread.
I hope this helps and better luck next time.