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The Naan Factory

Photos of BIR & members' curries

PLEASE POST PHOTOS RELATING TO A SPECIFIC RECIPE IN THE ASSOCIATED RECIPE THREAD
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Chilli
JALAPENO
JALAPENO
Posts: 56
Joined: Thu Sep 26, 2013 12:31 pm

The Naan Factory

Post by Chilli »

Here are some pics of 2 different types of garlic naans I made yesterday
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1016862_563607287007982_622021436_n.jpg (36.66 KiB) Viewed 1995 times
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969224_563607327007978_522153086_n.jpg (34.75 KiB) Viewed 1995 times
Chilli

Cheers for the advice on uploading photos Cory but I would recommend you install the photo uploading mod That the RCR forum uses, its much easier, just a suggestion :)
Last edited by Anonymous on Wed Jul 31, 2013 2:43 pm, edited 2 times in total.
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Cory Ander
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Favourite Curries: King Prawn Phal
Location: Perth, Western Australia
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Re: The Naan Factory

Post by Cory Ander »

Hi Chilli,

Thanks for sharing your photos.

What is different about your two types of garlic naan, please? Any chance that you please share your recipe(s) with us?
I tried uploading attachment but it would only let me upload 1 picture?
You seem to have uploaded 2 photos (and seem to have tried to upload 4). Again, I have re-uploaded the 2 of them using the forums attachment upload function. I would appreciate it if you would please use the forums upload attachment function for your future posts :)

The forum currently enables members to post up to 5 attachments per post (using the forums "upload attachment" function at the bottom of the "post reply" message box). Perhaps you did something wrong? Please refer to here.

Please message me if you experience ongoing problems with posting your attachments and I will endeavour to assist you further 8-)

Cheers,
CA (aka Admin) :)
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Chilli
JALAPENO
JALAPENO
Posts: 56
Joined: Thu Sep 26, 2013 12:31 pm

Re: The Naan Factory

Post by Chilli »

Hi Cory

The 2 different types are yeast & no yeast, they are both very different in taste & texture, the none yeast naans are definitely used in most if not all Indian restaurants, I would say out of convenience as it would be impossible not to over-prove the yeast variety?

Cheers Chilli
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