British Indian Restaurant Naan Cooked in the Tandoor - Maya Restaurant, Athersone CV9 3AD).

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INGREDIENTS
Self Raising Flour - 500g
Sugar - 50g
Oil - 5 tablespoons
Milk - to make into a dough
Nigella Seed - heaped tablespoon

[@edicon2392]

Art

[@banglafunny8424]

bahar bro is a very good cheef men...

[@russbarker2727]

Hi Steve. I notice that these days that Naans are circular in shape and not the typical "teardrop" shape. It's the in NZ. Is there a reason for this? Admittedly they are much easier to roll out, and I have made them with cheese and garlic stuffing with comparative ease.

[@StevenHeapRecipes]

Hi Russ, I find classier restaurants offer the tear drop shape. Round are easier to send as a takeaway too

[@WinrichNaujoks]

Can you do a peshwari naan? I've never seen a good recipe for the filling or a video on how to do them. They're much heavier than a plain naan. Do they still stick to the inside of the tandoori oven?

[@StevenHeapRecipes]

Yes, at restaurants they use a stiff paste for the filling. I'm making one at home on Monday and I'll be posting a series on Naan very soon.

[@WinrichNaujoks]

@@StevenHeapRecipes Yay!!!

[@leeaitken2592]

Steven.... Your the best! Thank you for all the pro tips and enthusiasm! I'm a much improved chef thanks to you, peace and love Lee 👍

[@Anteater23]

@@StevenHeapRecipes THANK YOU. I LOVE PESHWARI

[@ibriza6891]

What is their exact recipe for the naan bread?

[@StevenHeapRecipes]

ruclips.net/video/mbGxfTXjoIs/видео.html

[@AnmolHoor]

Am best master chef can U have job

[@StevenHeapRecipes]

excusez-moi 😆

[@AnmolHoor]

@@StevenHeapRecipes best naan peshawari