| Indian Naan Bread
Posted: 9/18/2007 5:42:00 PM | A question for Canucks:
Has anyone tried that new President's Choice Indian Naan Bread yet?
It's DYNAMITE!
I am wondering how they make it. Since it's being produced on a mass scale I doubt very much that they are using real tandoor clay ovens with open fires (or maybe they are, I dunno!). This begs the question.....
How can I make it at home???? Any recipes and suggestions would be appreciated! 
No, I do not own a clay oven. Don't even know where I could get one and if I could, I doubt that I would want something like that hanging around in my kitchen (or even in my shed, I've got enough crap I rarely use already).
I noticed on the bag that the manufacturer is in Niagara Falls. Perhaps I could sneek over one night and peek in the back door..... | |
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| Indian Naan Bread
Posted: 9/18/2007 6:13:33 PM | I have tried the same nan bread"presidents choice" and i did not think it was that great.
You dont need a clay oven.A conventional gas oven works fine.You will need a "saj" which is an upside down cast iron wok.You place the wok(upside down in the oven and let it heat up.You toss your bread over the wok ,cook it,remove it and place another loaf on until you have made a lot of it.It tastes great right off the saj.Put it in bags and feeze whatever you cant eat.It has a great freezer/shelf life...good luck | |
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| Indian Naan Bread
Posted: 9/18/2007 6:52:32 PM | Ah yes, herein lies my problem. I do not have a gas oven and I do not have a cast iron wok. Do you have a recipe per chance???
My neighbour has a gas oven and I can get a cast iron wok (or borrow one maybe...). I really would like to try Naan at home. | |
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| Indian Naan Bread
Posted: 9/18/2007 9:44:42 PM | I too have tried the President's choice Naan bread, and while it's probably the best you'll find in a store, it not really that great. I have been using a recipe with some success, and I hope you'll find it as simple to make, and as enjoyable to eat, as have I.
Naan
Ingredients
1 (¼ ounce) package active dry yeast
4 tablespoons white sugar
1 cup warm water
1 egg, beaten
3 tablespoons milk
2 teaspoons salt
4 ½ cups bread flour
2 teaspoons minced garlic (optional)
¼ cup butter, melted
Directions
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, stretch one ball of dough out kinda like a pizza . Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
Additional comments:
I have tried substituting milk with plain yogurt, and had a little more success with it.
I have used regular all purpose flour with good results.
For a more authentic tandoor like naan without a tandoor or outdoor grill, one way is to use a preheated pizza stone, with the naan being cooked under the broiler, or, another option, is to put the naan on a heated griddle pan, quickly moisten the top side of the naan with a wet/damp cloth (to prevent excessive scorching), and invert and hold the pan over a hot burner to cook. Of course, in this case, do not brush with butter (which is also optional) till it has completed cooking.
If using any of the above two methods, ensure that the dough is moist enough to stick to the pizza stone or the griddle pan, but not so moist that it won't come off easily when cooked. As the recipe says, it cooks very quickly, the important thing is to have everything ready before you start cooking | |
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| Indian Naan Bread
Posted: 9/18/2007 10:07:44 PM | Why thank you LanSir! You just have a veritable cornucopia of unique recipes, don't you? 
I DO like the garlic option. I'm going to try this on my friends this weekend with a nice hot chicken curry. | |
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| Indian Naan Bread
Posted: 9/18/2007 11:40:03 PM |
Why thank you LanSir! You just have a veritable cornucopia of unique recipes, don't you?
I DO like the garlic option. I'm going to try this on my friends this weekend with a nice hot chicken curry.
You're welcome!
Yes, I do, and I'm still building.
Good luck with that... let me know how it turns out, and if you need help with any other recipes that I might have. | |
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| Indian Naan Bread
Posted: 10/8/2007 8:03:31 AM | A few helpfull hints......I hope
first a cast iron wok is realy a realy handy thing to have around ..you can get a good one for about 40$ at Tony's fish &gourmet market..379 st paul st st catharines #905 684 3700
great site for recipe's
http://www.recipezaar.com/recipes.php?q=naan&categ=122&ls=re
And yes pizza stone or a tawa (big round flat pan) will work well even with an electric stove
for spices and different flours " Bulk Barn" for everything but fenugreek, have to go to hamilton for that. And if you are in hamilton; the Eastern FoodMart at Mountain Plaza Mall (Upper James and Fennel) 905 575 7711 . They do authentic tandoor and naans but call ahead takes about a half hour to do. They are takeout only and everything is really , really, good.
Hope this helps
Michael and Tracy | |
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| Indian Naan Bread
Posted: 10/8/2007 10:31:24 AM | | what part of India do they eat this bread? | |
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| Indian Naan Bread
Posted: 10/8/2007 10:36:42 AM | So on this Columbus day, let us rejoice that in the year 2007, peoples are still refered to as Indian, who do not trace there ancestry back to the country of India.
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