Topic started by soorriya (@ dialup-209.244.231.123.dial1.washington1.level3.net) on Thu Aug 16 17:04:03 .
All times in EST +10:30 for IST.

hai,

If anybody is good in preparing Naan please tell me......

Responses:

• From: Kargom (@ wc05.ym.rnc.net.cable.rogers.com) on: Wed Jul 24 19:31:10
  
  I also need recipie for good nan. I tried once It came very bad... Can any body help me out in making good nan.
  
  
• From: CI (@ 12-40-28-37.elpaso.com) on: Wed Jul 24 20:10:02
  
  Hi Kargom,
  I cannot type the recipe now. Let me ask you something. If you have gas range in your kitchen, you can make naan. If you have electric you can't.
  I'll post once my fingers are okay.
  CI
  
  
• From: Sara (@ ppp-65-90-117-26.mclass.broadwing.net) on: Fri Aug 30 03:39:15
  
  1= cup flour
  1= tbsp oil
  half teaspoon= baking powder
  
  Make dough and set aside covered with plastic wrap for 3 hours. For best results u can even leave the dough for 12 hours.
  
  Make 2 or 3 peras
  
  
  I have discovered a very fast way to cook naans without baking!!! U can cook using gas or electric stove.....make sure u have a garam tava heating up....just put on the rolled out naan, let it cook for a little bit, now move the naam from tava to direct high-heat...(make sure u have a round wire-rack on top of the stove) Cook on both sides 2 your liking.
  
  *** Butter can be applied if desired.
  *** U can stuff naans with ground meat, chicken, vegs., left over bar-b-q kabobs!!!!!
  
  GOOD LUCK!
  
  
  
  
  
  
  
  
  
• From: Sara (@ ppp-65-90-117-26.mclass.broadwing.net) on: Fri Aug 30 03:41:32
  
  1= cup flour
  1= tbsp oil
  half teaspoon= baking powder
  
  Make dough and set aside covered with plastic wrap for 3 hours. For best results u can even leave the dough for 12 hours.
  
  Make 2 or 3 peras
  
  
  I have discovered a very fast way to cook naans without baking!!! U can cook using gas or electric stove.....make sure u have a garam tava heating up....just put on the rolled out naan, let it cook for a little bit, now move the naam from tava to direct high-heat...(make sure u have a round wire-rack on top of the stove) Cook on both sides 2 your liking.
  
  *** Butter can be applied if desired.
  *** U can stuff naans with ground meat, chicken, vegs., left over bar-b-q kabobs!!!!!
  
  GOOD LUCK!
  
  
  
  
  
  
  
  
  
• From: Sara (@ ppp-65-90-117-26.mclass.broadwing.net) on: Fri Aug 30 03:43:11
  
  1= cup flour
  1= tbsp oil
  half teaspoon= baking powder
  
  Make dough and set aside covered with plastic wrap for 3 hours. For best results u can even leave the dough for 12 hours.
  
  Make 2 or 3 peras
  
  
  I have discovered a very fast way to cook naans without baking!!! U can cook using gas or electric stove.....make sure u have a garam tava heating up....just put on the rolled out naan, let it cook for a little bit, now move the naam from tava to direct high-heat...(make sure u have a round wire-rack on top of the stove) Cook on both sides 2 your liking.
  
  *** Butter can be applied if desired.
  *** U can stuff naans with ground meat, chicken, vegs., left over bar-b-q kabobs!!!!!
  
  GOOD LUCK!
  
  
  
  
  
  
  
  
  
• From: funcook (@ 209.167.184.98) on: Thu Oct 17 12:14:21
  
  Being new to this forum, this may be a delayed response. Nans are best left to professionals to make, like the Indian restaurants I mean. Basically any good bread should have the right dough recipe. This only comes with years of experience, and food knowledge. Basic Nan Recipe would include all purpose flour, salt, sugar, baking powder and baking soda in 2:1 ratio, lukewarm milk and lukewarm water 1:1 ratio, or yeast in place of powder raising agents, saunf (optional) , kalonji (optional), eggs and oil. For every 1 kg of flour - use 1 large egg, salt and sugar to taste, 2 tsp bak pwdr, 1 tsp soda-bi-carb, oil (approx 75 ml), 300 ml water and 250 ml milk and other optional ingredients. Mix altogether, very quickly and knead to a pliable dough. Smear oil on top to prevent drying. Rest for 2 hours atleast in a warm place, covered with a moist cloth. Refrigerate if not using for the day. Portion into small dough rounds, using some more ap flour. Rest again for another 20 minutes, covered with a moist cloth and smeared with a little oil on top. At this stage, you may add saunf or kalonji on top. Roll out these dough rounds and cook immediately in a hot Tandoor. Alternately cook in a very hot oven - set it to max temp. Remove and smear with melted butter and serve hot.
  
  
• From: krish (@ ac82044a.ipt.aol.com) on: Wed Nov 27 17:08:53
  
  Making nan at home is a tough job, because kneading and making them into desired shape gives us pain in the hands.
  I got this recipe from a book and a little combination with my moms method
  1 1/2 cups all purpose flour
  1 tsp of dry yeast
  a pinch of sugar
  1 tsp of salt
  1 tsp of oil or vanaspathi
  3 tbsp of palin yoghurt or milk
  
  mix yeast and yoghurt and let them leave bubbles on the top. add in the flour and other ingredients and water to make a dough. knead well and keep it aside for 4 hours. In between remove the dough and knead on a board and keep it back in the same bowl. This should be done for three times and after four hours remove the dough and make into small round shape and flatten into desired shapes. Folds can be made many a times before transfering it into the tawa. roast both the sides and apply butter. immediately remove from the fire. This nan is suitable for hotplates.
  For gas cooking, aluminium tawa should be used. one side is roasted on a normal tawa and the other side is roasted directly on the flame by tilting the tawa upside down and then remove from the fire. the aluminium tawa should be sprinkled with water before transferring the other side of the nan from the plain tawa.
  
  
• From: krish (@ ac82044a.ipt.aol.com) on: Wed Nov 27 17:08:59
  
  Making nan at home is a tough job, because kneading and making them into desired shape gives us pain in the hands.
  I got this recipe from a book and a little combination with my moms method
  1 1/2 cups all purpose flour
  1 tsp of dry yeast
  a pinch of sugar
  1 tsp of salt
  1 tsp of oil or vanaspathi
  3 tbsp of palin yoghurt or milk
  
  mix yeast and yoghurt and let them leave bubbles on the top. add in the flour and other ingredients and water to make a dough. knead well and keep it aside for 4 hours. In between remove the dough and knead on a board and keep it back in the same bowl. This should be done for three times and after four hours remove the dough and make into small round shape and flatten into desired shapes. Folds can be made many a times before transfering it into the tawa. roast both the sides and apply butter. immediately remove from the fire. This nan is suitable for hotplates.
  For gas cooking, aluminium tawa should be used. one side is roasted on a normal tawa and the other side is roasted directly on the flame by tilting the tawa upside down and then remove from the fire. the aluminium tawa should be sprinkled with water before transferring the other side of the nan from the plain tawa.
  
  
• From: krish (@ ac82044a.ipt.aol.com) on: Wed Nov 27 17:10:16
  
  Making nan at home is a tough job, because kneading and making them into desired shape gives us pain in the hands.
  I got this recipe from a book and a little combination with my moms method
  1 1/2 cups all purpose flour
  1 tsp of dry yeast
  a pinch of sugar
  1 tsp of salt
  1 tsp of oil or vanaspathi
  3 tbsp of palin yoghurt or milk
  
  mix yeast and yoghurt and let them leave bubbles on the top. add in the flour and other ingredients and water to make a dough. knead well and keep it aside for 4 hours. In between remove the dough and knead on a board and keep it back in the same bowl. This should be done for three times and after four hours remove the dough and make into small round shape and flatten into desired shapes. Folds can be made many a times before transfering it into the tawa. roast both the sides and apply butter. immediately remove from the fire. This nan is suitable for hotplates.
  For gas cooking, aluminium tawa should be used. one side is roasted on a normal tawa and the other side is roasted directly on the flame by tilting the tawa upside down and then remove from the fire. the aluminium tawa should be sprinkled with water before transferring the other side of the nan from the plain tawa.
  
  
• From: bhawani (@ hse-toronto-ppp292796.sympatico.ca) on: Tue Oct 7 10:14:37
  
  i tried it didnt comeout properly,if u can teachme how to make nice naans ill be happy,
  bye take care
  
  
• From: R (@ 26.f8b7d1.client.atlantech.net) on: Tue Oct 7 12:56:02 EDT 2003
  
  Naan should cook quick and at high heat. It needs a tandoor or commercial/industrial grade ovens, which can heat upto 600F. This is not usually achieved using residential grade ovens. That's why they don't turn out too great at home.
  
  
• From: R (@ 26.f8b7d1.client.atlantech.net) on: Tue Oct 7 12:56:17 EDT 2003
  
  Naan should cook quickly and at high heat. It needs a tandoor or commercial/industrial grade ovens, which can heat upto 600F. This is not usually achieved using residential grade ovens. That's why they don't turn out too great at home.
  
  
• From: ssass (@ toronto-hse-ppp3712987.sympatico.ca) on: Sat Nov 22 16:57:34
  
  gfgfgfghfghfh
  
  
• From: hello (@ 216.144.163.34) on: Tue Dec 2 12:27:31 EST 2003
  
  thanks for great recipe
  
  
• From: hello (@ 216.144.163.34) on: Tue Dec 2 12:27:37 EST 2003
  
  thanks for great recipe
  
  
• From: Abu Baba Bill (@ 63-64-10-174.evv.dialup.sigecom.net) on: Wed Dec 3 09:24:22 EST 2003
  
  Make a good friend at your favorite local pizzaria. You can do this by being a very good customer first of all, and then by occasionally bringing in some nice food items from your home or from the home of a friend who is a great Indian cook. I can tell you from personal experience that all of us pizza shop owners love to experiment occasionally both eating something from a different culture, and trying to incorporate different things into our own product that our customers might find interesting and delightful to eat. After you have become very friendly with the pizzaria owner, politely ask him or her to occasionally bake you a week's supply of Nan using your family's dough recipe. Actually, you may find that the pizza shop owner already uses a dough recipe that makes good Nan, but simply ask him to make a small batch using some yogurt, proper oil, and whatever ... then have him bake you up some Nan in the commercial pizza ovens. He or she may discover a whole new market for a product to sell that can be produced during the pizza shop's "off time." You know ... like pizza shops that also sell cookies or donuts that they have produced during the shop's slack time. Point out to the owner that the Nan can be used like pita bread to be cut into wedges and served as an appetizer with some hummus, etc.
  
  

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