The relentless naan thread ( long)

caliking

Toxarch said:

Out of curiosity, can I ask what part of India you or your ancestors are from? I assume somewhere in North India since you are after the perfect Naan. I was born in Texas and my parents are from Karnataka. It's mostly chapati in the South, but I do enjoy a good Naan. I wondered if you have tried any Indian flours rather than bread or AP flours. 

I went to school near Delhi and grew up in Kolkata for a while. Mom was Punjabi, Dad is Bengali, so we grew up eating Punjabi/Northern Indian and Bengali food. 

And I can't believe I didn't think about using maida! Where's that facepalm emoji?? I'll try that. Most recipes equate it to bread flour, but I'm not sure that is entirely accurate.

Thanks for the tip!

Little Steven

caliking said:

Little Steven said:

Two platesetters did the trick for me.

I remember your setup. It gets the naan high in the dome, but the naan doesn't see the fire. 

I might let that one slip by though. Just because its you. 

It sees the flame wrapping around the dome. When I said hot as you can get it...I meant exactly that.

fljoemon

caliking said:

And I can't believe I didn't think about using maida! Where's that facepalm emoji?? I'll try that. Most recipes equate it to bread flour, but I'm not sure that is entirely accurate.

@caliking .. I thought maida was nothing but All Purpose flour. I have made Naans on my BGE before, but often given up as I can get better Naans from the frozen section of the Indian Grocery store (Haldirams, kawan etc.) I am definitely going to try your recipe on my Weber KettlePizza as that approximates a wood fired pizza oven and the dough can certainly "see the fire".

OhioEgger

Awesome job on the recipe. I've had great naan only at one local restaurant, long gone now. So I'm anxious to give your method a try at home.

One question: One of your steps is this:
- On a well floured surface, roll out the naans, ~1/16" thick. Dock the naan with a sharp knife.

Not sure exactly what you mean by "docking" the naan.

The Cen-Tex Smoker

caliking said:

The Cen-Tex Smoker said:

Dangit. Was really hoping to cost you some forum dollars here. 

Dude... have mercy. I already have a KBQ on the grey list.

They kind of look alike to the untrained eye. I think you should get both and act like "I told you I was getting that" if she asks. Works for me.  

caliking

The Cen-Tex Smoker said:

caliking said:

The Cen-Tex Smoker said:

Dangit. Was really hoping to cost you some forum dollars here. 

Dude... have mercy. I already have a KBQ on the grey list.

They kind of look alike to the untrained eye. I think you should get both and act like "I told you I was getting that" if she asks. Works for me.  

VB_egger

I did not read any of the comments. I have spent a lot of time in the Middle East. A whole lot. Eaten a lot of butter chicken with naan bread. Oh man I do miss it. Just buy the store bought stuff heat it in the egg and call it good. 

caliking

VB_egger said:

I did not read any of the comments. I have spent a lot of time in the Middle East. A whole lot. Eaten a lot of butter chicken with naan bread. Oh man I do miss it. Just buy the store bought stuff heat it in the egg and call it good. 

Go back and read the comments and the starting post. You'll realize that throwing a store-bought naan on the egg is not an option  

caliking

OhioEgger said:

Awesome job on the recipe. I've had great naan only at one local restaurant, long gone now. So I'm anxious to give your method a try at home.

One question: One of your steps is this:
- On a well floured surface, roll out the naans, ~1/16" thick. Dock the naan with a sharp knife.

Not sure exactly what you mean by "docking" the naan.

Docking means making a bunch of holes in the rolled out dough to keep it from ballooning up while it bakes. Keeps it relatively flat, but still bubbly in spots. I took a paring knife and just stabbed the naan with the tip to make very small slits. 

caliking

Little Steven said:

caliking said:

Little Steven said:

Two platesetters did the trick for me.

I remember your setup. It gets the naan high in the dome, but the naan doesn't see the fire. 

I might let that one slip by though. Just because its you. 

It sees the flame wrapping around the dome. When I said hot as you can get it...I meant exactly that.

Not the same thing. Thats the equivalent of looking over your shoulder to see something behind you. 

paqman

caliking said:

blind99 said:

Very nice write up. You may have a second career writing recipes!

i wonder how it would turn out if you put it right on the grill above the coals, maybe with the hit platesetter write on top of it? (Not crushing it, just feet down, on the grill)

That may be worth trying. Provided the dough doesn't fall through the grid. Thanks.

That's how I had the best results on the Egg.  It works surprisingly well.  That being said, the range in my kitchen has an infrared broiler element.  That combined with a pizza stone does a decent job.... pretty close to the real texture.  Maybe a mix of bread and cake flour?

caliking

paqman said:

That's how I had the best results on the Egg.  It works surprisingly well.  That being said, the range in my kitchen has an infrared broiler element.  That combined with a pizza stone does a decent job.... pretty close to the real texture.  Maybe a mix of bread and cake flour?

I think the Serious Eats recipe had tried cake flour and the texture was off. Even their final version was quite off the mark IMO. 

How hot does your IR broiler get? I wish mine went higher than 500 before locking up the oven. 

20stone

I tried the Relentless Naan recipe last night with very good relults. It was an impulse decision, so I didn't think I had time for the sourdough approach set forth in Relentless Naan II - Naansanity Reigns (http://eggheadforum.com/discussion/1205398/the-relentless-naan-thread-part-2-also-long-but-i-think-i-nailed-it). 

Three notes:

• I was advised that the temp in this version is too hot, and closer to 450F is better
• I replaced the bread flour with Tipo 00, because I am swimming in the stuff - Highly recommended
• I now almost never use my MM, and have though of selling it. However, it is awesome for a tailgate naan operation, and that alone will keep it in the stable

Next time, I am going to try RNII, and use my fancy pizza flour on that

Final note - baingan bharta done by roasting the eggplant on the BGE is a winner

(sorry for no pics - the masses were hungry, as was I)

caliking

The RNII thread supersedes this one, so that's the one to follow in the future.

But think you're on to something with the 00. The naan texture was really quite good. Better than what I got at the time, following the same recipe and protocol.

500

Thread rehash;  I'd like to give this a go.  My primary reason for finding this thread was to see if anyone has made Baingan Bharta.  Search results came up empty, so someday I'll smoke some eggplant and make it.  

Eoin

500 said:

Thread rehash;  I'd like to give this a go.  My primary reason for finding this thread was to see if anyone has made Baingan Bharta.  Search results came up empty, so someday I'll smoke some eggplant and make it.  

I make similar. I smoke aubergine slices then fry in oil (once smoked / dried out, they fry quickly and absorb a lot less oil) and add to a tomato based curry sauce.

caliking

Usually, baingan bharta calls for the eggplant to be roasted/charred over flame. I was never a fan of it as a kid. Probably would have been a different story, if I had grown up eating a version of it that called for smoked eggplant. 

Eoin

caliking said:

Usually, baingan bharta calls for the eggplant to be roasted/charred over flame. I was never a fan of it as a kid. Probably would have been a different story, if I had grown up eating a version of it that called for smoked eggplant. 

Smoked then fried is excellent.

500

https://www.cookwithmanali.com/baingan-bharta/

This is the Baingan Bharta recipe I found. I was thinking of smoke/roasting the eggplant at like 300*~325* until it’s soft, then finishing the dish inside, and then at the end grilling the naan on the pizza stone. Not sure how either of these two dishes will work, as I’ve never made either, but Mrs. 500 only orders Baingan Bharta when we get get Indian carryout. 

Eoin

500 said:

https://www.cookwithmanali.com/baingan-bharta/

This is the Baingan Bharta recipe I found. I was thinking of smoke/roasting the eggplant at like 300*~325* until it’s soft, then finishing the dish inside, and then at the end grilling the naan on the pizza stone. Not sure how either of these two dishes will work, as I’ve never made either, but Mrs. 500 only orders Baingan Bharta when we get get Indian carryout. 

Chapatis are good on the Egg too. Direct on a hot fire.

caliking

Eoin said:

500 said:

https://www.cookwithmanali.com/baingan-bharta/

This is the Baingan Bharta recipe I found. I was thinking of smoke/roasting the eggplant at like 300*~325* until it’s soft, then finishing the dish inside, and then at the end grilling the naan on the pizza stone. Not sure how either of these two dishes will work, as I’ve never made either, but Mrs. 500 only orders Baingan Bharta when we get get Indian carryout. 

Chapatis are good on the Egg too. Direct on a hot fire.

Yep. Chapatis/rotis very much benefit from the direct flame treatment.