Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: achookwoman on November 23, 2010, 03:37:11 am
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Naan
David Herbert, loves his Naan and I do too. It is nice to try a converted recipe, and have it work the first time. It is simple, no long list of ingredients and no complicated method. TMX handles all that.
500g bread flour. I used Laucke Crusty White Mix.
1 teaspoon salt, if not using mix.
7g. dried yeast
300mls warm water
2 Tablespoons of plain yogurt.
1 Tablespoon of Vegetable oil, I used Rice Bran oil
Set oven to 230c. (I used fan assist). Place heavy metal tray in oven to heat.
Add all ingredients to TMX bowl and knead on bread setting for 4 mins.
Leave in bowl and place in warm spot for 30 mins or until it doubles.
Turn dough out on to well floured mat, flatten and roll into long sausage. Cut into 5 pieces , for large naan or 8 pieces for smaller ones.
Working with 2 pieces at a time, roll and stretch until 5mm. thick.
Brush with oil, (can be flavored with garlic) and sprinkle with sesame seeds or herbs.
Place on hot oven sheet and cook for 10 mins until a bit puffed and light brown on top.
Remove from oven and wrap on clean tea towel.
Repeat until all are cooked.
Posted by elizabeth at 6:58 PM
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yum chookie - you can probably hear my stomach rumbling from where you are :D
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I have never made naan bread Chookie but next time I do an Indian cookbook recipe, I will certainly give it a go. Apart from using it to mop up curry juices (which Indian recipes seem to have a lot of), how else do you eat it? Looks as if you could use it as a pizza base to me. Can you split it, fill it with something and pan fry or split it and use it as a wrap maybe? Hoping for lots of suggestions here so that it makes it worthwhile making a batch of these for just 2 people.
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Very easy Judy, not for splitting and filling. Because it is wrapped in a tea towel it is soft. Could be reheated in oven or in toaster. Will freeze well. I had some for lunch with Felafel and Yogurt and garlic sauce and Baba ghannooj, (eggplant sauce) and lettuce.More substantial than Lebanese Bread. If cooked without the garlic, it could be topped with something sweet, such as mashed banana and honey. I would like my other recipe better for pizza.(no fuss ) Will experiment, but very suitable for mopping up curry.
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Thanks Chookie, I'll do a bit of googling later and see if I can find more uses for it as we won't be having too many curries this weather ;)
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I had never made Naan bread until I got the TMX. WE now have it every time we have a curry. I make the recipe from one of the earlier calendars. I will try this one next time.
Judy we sometimes split the leftovers and fill it with meat and salad for lunch the next day. I can just eat it on it's own.
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Chookie could you cook them on a pizza stone?
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I have cooked the ones from the Indian book on a pizza stone in the BBQ :)
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CC, you could cook then on the BBQ with the lid down. The hotter the better. Meagan is quite right. David Herbert says to cook then as hot as possible, but my oven turns its self off after 230c.!!!! He says to cook then for 4/5 mins. I had to cook mine for 10 mins to get a good result. The thickness is important, for as Cookie says , you can slice them through and fill like a sandwich. I tried some (without garlic) but spread with apricot jam. Didn't need butter and was very nice.
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I will have to try a very hot oven Chookie as our BBQ has been put away for the winter.Snow forecasted for this weekend. :o
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Snow, how exciting. I have cooked the Naan bread on a pizza stone and it was nice and bubbly.
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This was so quick & easy chookie.....thanks :-*
(http://i618.photobucket.com/albums/tt266/nachothecat/104_4322.jpg?t=1295389873)
The kids just wanted to eat the bread, and ignore their curry :-))
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I'm glad I saw this before I made the butter chicken.
Thanks achookwoman!
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A friend made some of this but cooked it on top of the stove in a heavy based frying pan and it was very nice. He gave me some and I reheated it the next day in a frying pan and it was just as good. Maddy yours looks very nice. Thanks for the photo.
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They look great Maddy. I make Naan bread too, although I use a different recipe. Must give this one a go.
When I make Naan, I roll them all out and freeze half for another day when I don't have time to make them.
I used to put these on my sandwich press to cook before I got rid of it.
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Doing this Naan today, it looks delish and a lot easier than the one in the Indian cookbook.
Serving it with butter chicken (from Indan cookbook) and basmatti rice. Yum, roll on dinner, Gosh it's not even lunch yet. Tika paste in TM.
Hally
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I thought I might start experimenting with some bread making (I have only made a couple different bread recipes) And this one caught my eye. Thanks I will give this a go next time we have a meal that requires some bread to mop up the sauces. Yum
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any ideas on a dairy free option to use instead of yoghurt? maybe coconut cream?
tia
deb
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Someone on RC makes it with soy yoghurt for a dairy free version Deb.
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Thanks JD, can always rely on you as a fountain of knowledge. Will give this a go
Cheers
Deb
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I tried this yesterday and they turned out and looked great - just like naan bread. However, didn't have that naan bread taste, more like regular bread. Is that because you need those special ovens. Also, I didn't wrap them with a tea towel once out.
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Tasty, I think that the slight smoky taste comes from the oven the 'real' ones are baked in. You could try and get this smoky flavor by reheating them on a BBQ.
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Thanks Chookie - I think I will try the BBQ thing next time - didn't even cross my mind to do it that way.
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Some recipes have more yoghurt in them which gives them more of a tang too. :)
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I made the nan from the Indian cook book last night and they turned out really good. I am wondering if next time they could be better by cooking them on the pizza stone, have that warming in the oven and slap them onto it. Next time I will try your receipe Chookie.
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We've made Chookie's recipe before and can definitely recommend.
We did them when we had friends over for an indian dinner and cooked them on the BBQ, in a pan on the wok burner. The high heat of the BBQ worked a treat and they turned out great. Everyone enjoyed them and they disappeared fast :)
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Making these for dinner tonight.
H :)
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I do the naan bread in my pizza maker. Gives it that smoky flavor that is missing if I do them in the oven.
Wish I was having your dinner tonight Halex. :)
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Glad you girls like them. Have. A friend who cooks them in a frying pan. Loves them.
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Very nice, I made 6.
(http://img.tapatalk.com/3ab2d340-57ae-02fc.jpg)
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Hally, they look great.
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Thanks chookie, they are very good.
Using the left overs tonight as either toasted sandwiches or pizza bases.
:)
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We tried this recipe today and loved it. The dough was super sticky and needed lots of flour but the end result was great.
We cooked them on the barbecue on the hot plate. We oiled the hot plate, then put a little bit of oil on each naan before we flipped them over. We cooked them for about 4-5 minutes (depending on the thickness) The breads also had that lovely smoky flavour.
Is it better to freeze the dough or the cooked breads? And does anyone have any tips on the best way to cook/heat up the thawed naan. Not that there's any left this time, it's way too yummy! Thanks for sharing. Great recipe ;D
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Tat, glad you liked them. great idea to cook on BBQ. I would cook them and wrap in foil. Warm in oven or on BBQ. Don't know why they were so sticky. May be different flour.
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Yum chookie, these were great!
I some some garlic and corriander to mine - everyone loved them.
With the leftover dough I made cheesymite, cheese and bacon and jam scrolls. They were demolished in seconds!!
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the scrolls looks great chickie ,well done
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thanks fundj&e, they were yummo, the naan dough gave them that nice "pull apart" texture. DH said they were better than one from the bakery ;D
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Made a batch in the pizza maker :)
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(http://img.tapatalk.com/d/13/01/16/bujy3y8y.jpg)
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I sometimes do that. They look good Hally.
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They look great Hally. Who would of thought a frittata maker could do this ;)
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Hally, these look great. ;D ;D ;D I must make some again myself.
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Thank you & yes yummmmm :)
H
Have to say, mad3 8, gave 3 to the neighbours & only 1 left :) so a bg hit here :)
:)
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They look great Hally. Who would of thought a frittata maker could do this ;)
Yes I know,, lol
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Kimmyh, Hot here today so might use my frittata maker to make some.
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Hot here in vic too chookie. Have decided these will be the first thing I make in my frittata maker, when it turns up. They look so yummy.
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I made these today.
Half quantity with 10 g fresh yeast, delicious thank you chookie.
I am lucky as I have finally found a good supply of fresh yeast and am finding overall my results are better than with the dry.
Here are two before the oven, garlic and coriander.
Forgot to photograph when they came out and they were eaten up double quick.
(http://i1255.photobucket.com/albums/hh621/Droverjess/abf5e095d7184097aef3ec3031cb76b1.jpg)
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Yummy
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Great Obbie, I love fresh yeast but just not practical for us.
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I realise that chookie, and the dried yeast is very good too. I used it for years.
i just live down the road now from a farm shop that does fresh yeast and I also found Bertinet kitchen in Bath does brilliant online yeast sales for others in UK. Lasts longer than a month and comes in small 42g packets.
Your guidance and recipes are invaluable and I have experimented so much more. It gives me something to strive for while looking after DH just now. Thanks :D
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Good, DJ. Breadmaking in all its forms is an interesting challenge. We feed off one another.
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DJ I think bread making is therapeutic too, even though we no longer knead it by hand.
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DJ I think bread making is therapeutic too, even though we no longer knead it by hand.
Cookie, you are so right.
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It sure is. I am going great guns.
3 new breads since Sunday, thanks everyone.
I see them as challenges and achievements.
Off to post today's success in correct thread.
I have kept going over these last few hard weeks with bread and blanket for occupation and stress relief and challenges.
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I want to go home and make bread
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Made these last night, no yoghurt left so used sour cream, used 1/2 water & 1/2 milk. Gone in 1 night. What we didnt eat at dinner we nibbled on, mmmm.
(http://img.tapatalk.com/d/13/05/30/4y8e6y9e.jpg)
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Hally, they look great. No wonder they have all gone. Did you cook them in the oven or on the stove top.?
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That is my question too. They look lovely.
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They were devine. In the oven.
I made a batch today, they are in firidge waiting to be rolled out tomorrow :)
These are so delish, thanks chookie, :-*
:)
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More, we just love it
(http://img.tapatalk.com/d/13/05/31/ybeme9a7.jpg)
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Hally, you are having just so much fun with this recipe. Go girl!!!!!
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Sure am, the last batch thin & crispy as I wanted it for dips :)
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I would love to have a go at making these tonight - for those that use their pizza makers (frittata makers), how do you cook these in the pizza maker? I have the black pizza oven.
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Karen, not sure if this will help but Bruce cooks them on the stove top , in a death based frying pan. Why not cook them on the pizza stone?
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Karen, not sure if this will help but Bruce cooks them on the stove top , in a death based frying pan. Why not cook them on the pizza stone?
"death based" frying pan ??? ??? :D :D
I was planning on cooking them on the pizza stone in the pizza oven, like others on here have talked about (and posted yummy photos!!) but wasn't sure of what settings to use, and for how long.
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Maybe Chookie meant a heavy based frypan?
Karen I cooked them once in my black pizza oven with the lid closed. The naan puffed up and got stuck to the top element and almost caught fire. I cooked the rest with the lid open after that. They cooked ok with the lid open and tasted lovely.
Richard sometime cooks them in a frypan on the BBQ wok burner element.
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Thanks Chookie and Katie,
DH made these tonight in the pizza oven, and they were great.
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Karen, thanks for passing on the information.
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Good recipe, Chookie. Made my first naans tonight. Used the airfryer 200C 5 mins, then brushed with ghee
(http://img.tapatalk.com/d/14/02/23/6ahavyhe.jpg)
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BZB, you are amazing. Never gave it a thought. Have you made Roti?
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Thanks Chookie. I've researched it before but didn't attempt. Seems a bit too convoluted :(
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They do look lovely BZB, are they soft on the inside? I've never made naan.
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Judy, the texture is chewy
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BZB, I cook my Naan in the oven but my friend Bruce cooks them on top of the stove in a frying pan. Are they supposed to have little burnt spots?
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Chookie, the naans cooked in tandoor ovens have dark brown burnt spots. I think you can achieve that in an oven with pizza stone, but not my oven. The highest it can go is 170C :(
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OMG, BZB, no wonder you love the AF. My oven is also one that doesn't get really hot. It turns it's self off after 220 o C
I think the pizza machine might produce the burnt spots. I will give it a go when I have time.
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I usually cook my naan in the oven, but I think I will be using the AF instead.
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DH made these tonight and cooked them in the pizza oven :) They were really yummy!
Last time we had an Indian feast we bought the naan from a local Indian take-away and paid $26!
Won't be doing that again now!
Thanks for a great recipe :)
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Jam, glad you liked them.
$26 , what a ripoff .
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Chookie, thanks for this recipe. I sprinkled Nigella seeds over garlic oil and cooked them on an electric crepe maker ( $5.00 from a fete). Worth having a crepe maker for, they went in a flash with our crowd and everyone gave compliments. No time for photos today but will make again for sure.
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I would never have thought to use a crepe maker Denise, I have one so I'd love to try it.
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Good one Bedlam. How do you think a sandwich press would go?
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I gave my crepe maker away hears ago as I couldn't use it. :-\
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I love this recipe, we've made it many times. We made it yesterday to serve at our curry night.
I saw on Facebook someone posted a spinach and cheese naan which looked nice - so we made 1/2 the dough into plain naan and the other half spinach and cheese. It was very easy, you just roll out your individual naan, sprinkle with grated cheese and shredded uncooked baby spinach, roll it up into a ball, flip it over and roll out to your naan shape. We used a garlic flavoured oil to cook them.
Richard cooked them in a frypan on the bbq wok burner. Our friends loved them (so did we). No photo as we scoffed the lot!
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I've been playing around with the naas recipes . . . with one I rolled the dough (that had been mixed with minced garlic) into 6 balls - cooked one and froze the others (without rolling them out) . . .jury is still out on the frozen ones - one I had I defrosted but he dough had become very sticky so had to roll it out with more flour.
Katie - what cheese did you use?
Chookie, do you think I could freeze this raw dough successfully?
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I just used cheddar GF, as that's what was in the fridge!
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That sounds lovely Katie. Thanks for the hint.
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Katie, that sounds very nice. Will have to try it. Thanks for sharing.
GF, I think I would rather freeze the cooked Naan.
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Thanks, Katie . . ;D ;D
Thanks, Chookie . . I'll do that :-* :-*