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Old 12-21-2006, 04:47 AM   #1
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Should I use yeast?

Hello and Happy Christmas.

I would like to make some naan bread, to go with my Christmas korma.

I am going to mix flour, salt, oil and water, then roll the bread into flat discs and fill it with nuts and raisins cooked in butter and spices. I will then cook it, in a dry pan, on the stove top.

Would it be better, if i also use yeast, and then put the bread, in a warm oven, to rise, before cooking, on the stove top? What is your opinion?

Mel

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Old 12-21-2006, 05:08 AM   #2
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Naans and Rotis are often leavened, so yeah, go with the yeast.
how do you plan on cooking it though?
Naan is done in a Tandor, Roti is done on the stove top :)
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Old 12-21-2006, 05:49 AM   #3
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In a J & W Indian cooking class the naan was cooked on a griddle.

And you might look here for a complete recipe and tips.

Homestyle Indian Naan
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Old 12-21-2006, 09:08 AM   #4
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Nan also often contains yogurt.
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Old 12-21-2006, 08:30 PM   #5
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The yeast version would be more durable and you are planning on adding some fillings.
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Old 12-22-2006, 03:41 AM   #6
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Hello YT

Thanks for the yeast info.
I dont have a tandor, so it will have to be the stove top.
Or would baking in a regular oven be better than the stove top? What would u advise? I am trying to make it as much like the naan in the shops and restaurants, as possible.

Mel
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Old 12-22-2006, 03:42 AM   #7
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Thanks Candocook

I will look at that link. It might give me some improvements, for my naan.

Mel
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Old 12-22-2006, 03:43 AM   #8
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Thanks Andy

In that case, i will also put some yoghurt in.

Mel
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Old 12-22-2006, 03:44 AM   #9
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Thanks stirblue.

Yeast it is then. That is what most people seem to be saying.

Mel
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Old 12-22-2006, 04:12 AM   #10
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Mel, it's better to grill your naan for 2-3 minutes or until it puffs up, turn it over, brush with butter/ghee and grill for another 2-3 minutes until lightly brown. You might want to add chopped garlic for a more balanced taste.
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