On Sun, 28 Aug 2005 11:54:52 +0000 (UTC), "Wazza"
: Hi all, : : Whenever I make naan breads they always seem to end up a hard. The ones you : get from the supermarket or Indian Restaurant stay lovely and soft even when : heated. Last night I used a basic bread dough (with various spices added) : and cooked them straight on the oven shelf in a hot oven for 8 minutes. They : looked lovely and tasted fine - but hardish! I did brush with oil first. I : thought maybe I'm cooking too long but when I checked them after 5 minutes : they weren't brown or risen enough. : : Any ideas what I'm doing wrong? : when you say 'a basic bread dough' do you mean a western type bread dough or naan dough, they are very different, naan containing many leavening agents, including egg and yoghurt.
Speak for yourself, Our basic bread dough contains eggs, oil and milk. You will find many "western" recipes which are much better than a basic flour, water, yeast and salt.
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I have never succeeded in making acceptable Naans myself, I always blamed it on the lack of a Tandoory running at some ridiculously high temperature.
-- "Intelligent Design?" my knees say *not*. "Intelligent Design?" my back says *not*.
