Vocal Voices

Been thinking about getting one of these.

I know a few of you have them.

Any thoughts?

I use mine at least twice a week. Never buy bread or pizza dough.


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I suppose it depends on make too.

Talking to a fried, she does use bread flour for naan breads.

Had one ---- binned it.

It is just as easy to bung all the stuff in a bowl, mix it with bread hooks on a hand mixer, leave it to rise, knock it back, shape into a cob or bloomer, let it rise again and bung it in the oven. I suppose that if you are a fan of square bread you could always cook it in a bread tin. A spray of water before cooking will give it a good crust as will a tray of water in the bottom of the oven.

IMHO B-Ms are just another huge space taker on the worktop or in a cupboard.

I always make my own pizza dough and freeze it in 10" pizza sized portions.

For naans I use a 50:50 mix of bread flour and natural yoghurt with a pinch of baking powder and salt. If yours is too dry or wet you can make adjustments as you go along.

Bung it all in a bowl, get your hands in and give it a good mix and knead, split into balls (slightly smaller than a tennis ball) and roll out to about 5 mm - ¼" thick, then give 'em 2 mins per side in a hot pan.

My mother used to bake bread once a week. I can remember going to a little shop to buy yeast whic was cut off a big block. Loved to watch the dough rise
as it was left in a very big bowl before being cut and placed in bread bins to be cooked in the oven.
Itwas delicious.

Workingman wrote:For naans I use a 50:50 mix of bread flour and natural yoghurt with a pinch of baking powder and salt. If yours is too dry or wet you can make adjustments as you go along.

Bung it all in a bowl, get your hands in and give it a good mix and knead, split into balls (slightly smaller than a tennis ball) and roll out to about 5 mm - ¼" thick, then give 'em 2 mins per side in a hot pan.

Going to give that a try, cheers Frank

Jo, first time try 350 g flour and 350 ml yoghurt to 1/2 tsp baking powder and salt, you can add chopped garlic and coriander to the basic mix for that classic taste or a pinch of chilli flakes for hot naans or make Peshwari, my faves:-

2 Tbs desiccated coconut
1 dsp (or more) sugar - to taste
30ml cream or full milk
cupped palm of almond flakes
cupped palm of sultanas

Pulse in a blender to make a very grainy paste or roughly chop the almonds and sultanas on a board then bring everything together in a bowl.

Take a ball of naan dough and make a shallow dent in the centre with your thumb - about twice its width. Fill almost to the top with the paste then draw up and seal the sides of the rim and make into a ball again. Roll out and cook as with plain naan. As with all naans just keep flipping till cooked through.

Always brush naans while hot with melted butter before serving.