Naan Bread
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- Опубліковано 27 вер 2024
- Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link
Traditionally cooked in a tandoor oven, naan are light and fluffy inside yet crisp outside, just simply ideal for mopping up delicious sauces!
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OK you lot! I have been quizzed about naan for as long as I can remember and my recipe has had a number of different iterations. With a family coming from the Punjab region in Northern India where wheat is the main staple, all breads (from naan or roti to paranthas) form a huge part of the diet. Personally I would choose a bread over rice every day.
Traditionally the dough for naan is a leavened naturally with a live yoghurt, which is what aerates it. The dough would be slapped onto the inside of a tandoori oven where it would bake and fall into the fire once cooked.
This cooking style is pretty difficult to replicate and when my mum first came to the UK she used all sorts of crazy things to get those precious little bubbles into the naan dough, from lemonade through to Original Andrews salts (yes the tummy salts) but I now have a formula which makes the naan light, airy and it will work in your kitchen. I can promise you, you will never buy naan again.
Ingredients
1 tsp dried active yeast
1 tsp sugar
200g plain flour
1 tsp black onion seeds (you can also use handful of chopped coriander leaves)
½ tsp salt
½ tsp baking powder
1 tbsp vegetable oil
2 tbsp plain yoghurt
2 tbsp milk
Method
In a small bowl, mix the yeast and sugar with a tablespoon of warm water to activate.
Leave for 5 minutes in a warm place until frothy. Meanwhile, in a separate bowl mix the flour, onion seeds, salt and baking powder. When the yeast is frothy add it to the flour with the oil and yoghurt.
Knead the dough with slightly wet hands folding as you go. If it feels a little dry add some milk and continue to knead. Once it's nice and soft cover with cling film and leave it in a warm place to rise for at least 1 hour (but longer if possible).
Turn the grill on to heat up and divide the dough into four balls and place on a floured surface. Roll each into a tear shape about 0.5cm / ¼ inch thick.
Heat the Tava or frying pan and place the naan onto it for a couple of seconds to brown on one side.
Transfer to a baking tray (seared side down) and place under the hot grill for 2-5 minutes and watch the magic as they puff up.
Smear with butter - yummy!
Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link smarturl.it/Indianevery
I used to run a croissant bakery.
I often reserved some basic dough before rolling in the buttrr and make nan. Roll circles and throw it right on the gas stove flame. No pan.
It inflates like a balloon. Keep flipping it and it's cooked in a flash.
I watched an Indian kid do it in a restaurant. It works with any bread dough.
I'll be celebrating #NationalCurryWeek all week by sharing my delicious recipes to get you cooking in the kitchen. Today, I'm sharing my Naan bread recipe - choose from Plain, Peshwari or Garlic.
#recipes #cooking #curryweek #recipeoftheday #foodie
I love making naan!
Woo Hoo!
My new absolute favorite cooking channel. The presentations are incredible. Shout out to the camera ppl!
Thank you and love from Ireland. Kevin
Hi Kevin Thanks so much for watching over in Ireland and for loving the video. Amazing that you enjoyed it Cheers Hari
Kevin Scullane from Canada thank you as well.
@@HariGhotra Hi and thank you from France your are very easy to understand, you speak so nicely ! 🐩
Such a well spoken and smart lady.
You are my new favorite for indian cooking 🥘 👩🍳. Big hug from Switzerland 🇨🇭
How lucky we are to have you show us ,thank you.
Oh thats my pleasure - I hope you enjoyed watching. Thanks Hari
Very professionally presented, easy to follow. Absolutely brilliant.
Thanks for watching!
Your kitchen is so beautiful
My go to recipe for naan bread, they're spot on - like all of your recipes. Take no notice of the people who moan your videos are too long, i have an attention span greater than a goldfish, and like I always say, you can't rush perfection hahaha 👍
That's too kind - really wonderful to hear that you are enjoying the videos thanks very much
Hari Ghotra No worries, and I always do enjoy them, I'm picky who i subscribe to and you're the only Indian cooking channel I've subscribed to 🙂
Hari Ghotra .. my mum used to put sugar on freshly made roti's & i used to love them ( because the saak had no potatoes in it for once) like guwar saak ( cluster beans ) .. or don't want to fish out potatoes from aubergine & pots. saak ...i used to ask for just the top water that gathers on top of tuwer saak too..., your memory of piece of bread with onion & tomato masala on it... after school touched me... memories aye.. i'm talking about 1966..67..68...69
tuwer daal rather
You can get pretty close to a tandoor naan at home with a tawa and a gas hob. First you need to blast the tawa on full gas so it's extremely hot. Then if you wet the rolled out dough and slap it on the tawa it will stick. Leave it until it starts puffing up. Then to finish you can turn the tawa upside down and toast the top side of the naan on the open gas flame - rotating the tawa in a circular motion to brown the naan.
Alternatively for people who don't have a gas hob you can also use a blow torch to finish the naan.
If you don't have a tawa, a large cast iron frying pan would work well. If you have a gas hob you could place the top side of the naan directly on the gas and just move it around every few seconds with some tongues.
So there's a few ways to get it close to a tandoor cooked naan.
You are so sweet and honest Hari. I feel very close to you like my granddaughter. Any one can follow your recipe and make delicious Naan bread. All the best.
I'm so glad I found your channel! Huge fan from New York. I've made 2 of your recipes, I'm looking forward to making more.
Hi, love your videos, great recipes and presentation. I found a nice trick for cooking nan in a home kitchen without the oven step. After rolling out the nan i hold it in the palm of one of my hands and roughly dab the exposed side with a little water (the free hand dipped quickly in a bowl is all you need) what that does is it helps the nan stick to the tava. Once you stick it to the tava Let it blister and then flip the tava so that it's upside down and the top side of the nan is now exposed to the open flame which will give you that authentic flavour of a tandoori nan. Also, I have to say this, you're gorgeous.
Thanks - great tip! I sometimes use a karahi and turn it upside down so the flame is under the bowl and put the naan on the the top to cook it. Thanks so much for watching!
Brilliant tip thanks so much!
We made the butter bean today using the authentic tags frypan,(from India), wow!!
Are we pleased, and clever too. Thanks for your well explained recipes!!
Nice demo. Thanks. Just one observation what is the reason to use yeast and baking powder both give a nice raise but to use two is not necessary. But overall nice demo.
Thanks so much for your wonderfully clear explanations ~ watching you prepare everything is utterly inspiring ~ I'm off to make Naan for the first time, and can taste it already !
My pleasure - thanks for your comment and for watching too. How did the naan come out?
I hope you enjoy them. Thanks so much for watching and leaving a comment. Great to hear that you are enjoying the channel. Thanks so much
I use sourdough starter, live yoghurt, and let it rise over night. I sometimes let it go for a coupe of days in the fridge--if I can think that far n advance... I bake my Naan breads on a pizza stone placed in my gas grill (BBQ). I preheat the stone at max heat, and then turn off the burner directly below the stone (to avoid scorching). Fabulous!
ohhh sounds amazing - take some pictures and post them on my app I would love to see them. heres the link hari.is/2P5rXbk
Wow
😎😎😎😎😎🎓
I've always struggled with naan bread. Its always ended up too dense and solid, like supermarket pizza. But with this recipe I finally did it! That crispy flakiness on the outside and softness in the middle. Thankyou Hari! :)
Excellent videos. I write as a trained chef and pastry cook. I am very glad to have come upon your site.
Wonderful. I hope the kids enjoyed their dinner. I know I will love these.
wow , delicious and mouth watering naan recipe , thank for sharing
Love your recipes....Tutorial is good...simplicity.
Hari well done for posting this Naan video. I made these today along with Saag Aloo and Chicken Tikka, all were excellent thank you.
+Tony Graham Thank you for watching and for cooking along with me very happy to hear that you enjoyed the dishes!!
i just got into indian cooking and finding your channel was such a blessing. great videos !!!
this sunday i´ll try this naan bread!!!
Great video. Love your explanations, very detailed. Thank you x
Cooked my rice this evening with your help. Now looking up this recipe. Going to try that tomorrow. Cheers from Belgium, Hari.
You cook amazing and you are stunning as well. Love your channel.
Very late to the party but we tried this recipe and they were amazing. I will be making some more today. Thank you Hari.
Too many good recipes! Aggghhh! I can’t choose! I did just make some tok doi recently though, so, perhaps the naan?
The naan look great
They are really easy to make too.
I love your recipes
hi hi! i did make this and the recipe was super easy and it came out great, thanks so much for sharing this recipe! I didn't have the nigella seeds, so i ended up using toasted cumin seeds which actually tasted really wonderful.
Thanks for trying the recipe and leaving your fab comments. I bet the toasted cumin was lovely!
Thank you
Cool and fun
You're beautiful and I appreciate your videos! I stayed in a hotel for a while that Indians own and they made these and had them sitting out on a chair one day. They lived in the hotel and they always cooked and it smelled so good 😩😩✊ so thank you for sharing ❤️ because you're helping us learn the Indian culture of cooking! 💞💞
Hello Hari, I am so pleased I came across your channel. I am about to make the naan bread and wondered if after the bread to cooked
Can I freeze the naan. Thank you.
Naomi Mizen welcome to team! You need to download my free app too so you can contact me. Please takes pictures and them on the app. Yes you can freeze the naan after they are cooked.
You're the most beautiful cook ever
Thank heavens you didn’t have background ‘music’, great video.
thanks for watching
Hilarious comment :D
Agree 100% - so enjoyable with only cooking sounds and Hari's friendly voice 🥰
thank you!
🙏🏼🙏🏼🙏🏼🙏🏼🙏🏼🙏🏼🙏🏼🙏🏼💐💐💐💐😍😍😍very much for sharing your talent with all of us😄😄😀😀🙏🏼🙏🏼🙏🏼
Found your channel yesterday and made these today (the garlic version). Delicious!
Great recipe, thanks! Onion seeds and nigella seeds are different things, from completely different plants. You seem to imply that they are the same thing. Do they just taste exactly the same?
@Ribnaa Hanaa The North Indian name is KALONJI. (NIGELLA SATIVA) Search on e-Bay and you will see that they are often wrongly labeled *black onion seeds or *black cummin seeds.
She really does love popping things in and out and on and over.... LOL. Recipe looks pretty quick and easy, I will try the garlic naan very soon. Thanks for sharing!
Kori114 what would you say ?? Shove ?? It’s what we say in Britain.
@@Msrosy145 I wasn't trying to put her down for it. But there are many other terms she could be using: put, place, move, shift, sit, push, pull, drop, etc... She really does use "pop" more than is necessary, especially when there are more common terms that would give her speech some variety. It's just a quirk you typically have to work out when speaking to a group for long periods (like hosting cooking channel). I had a somewhat similar issue I had to work through, I used to preface my statements with "you know" constantly and I didn't realize it until someone pointed it out.
Very hardworking and dedicated women
Liked ur videos
Thank you for all your tips. 😊😊😊😊😊💚💚💚💚👍👍👍🌹.
Thank you Hari I can’t wait to make nan bread! I hope they turn out as good as yours! xx
Well, 3 years after first watching and commenting on this, I'm watching this again because I remember a few different naans being made in this video, and I was hoping that there was a keema naan recipe but alas, there wasn't 😒
If you're still making Indian food recipes, could you make one with a keema naan recipe please?
Unless you already have a keema naan video on your channel. Cheers 😎👍
Hey jammy no video but here is how I make them www.harighotra.co.uk/keema-naan-recipe
All look delicious ....Thank You for sharing.
My pleasure
I do find your videos lovely and because of you I now have sitting on my counter a jar of herb and garlic ghee and it’s quite lovely. Thanks terribly much. See ya.
You made these look so simple to make, and they all turned out marvelously! That is a lot of work for so few breads, though, it seems to me. Are thins like flat breads normally made by more than one person?
Thank you.
Perfect water temp for yeast. use 200 mil of cold water 100 mil of hot water or 2 to 1 mix, it makes it perfect for activating yeast for making all breads.
Your tablespoons of curd/yogurt... were VERY generous... I needed to add some more liquid to get it to pull together. Dough is proofing... to be continued.... WELL.... we liked it....Thank You for this easy to follow tutorial.
Her favorite word "pop".
The acidity of the yogurt likely cancels out your powdered leavener..or rather activates it long before it bakes. Might try not adding some to a batch side by side vs just yeast. Or I forget, is your leavener heat activated..? I love naan..the yogurt adds such a lovely perfume, I can’t believe recipes that don’t include it..
I don’t have any yoghurt? What can I use instead please...although I’ve only actually got milk
Just use milk and water pour in until you have a soft dough
thks
Hi are you from reading uk
No sorry i'm not from Reading but I am from the UK. Thanks for watching.
I followed your recipe.. so good!
Thank you for sharing dear. New friend here.
This looks amazing! What temp, do you have the oven on and about how many mins do you wait before taking it out?
The oven needs to be hot 220C and you will see when they need to come out as they are puffed up. The full recipe is on the website and app so take a look www.harighotra.co.uk/search?t%5B%5D=6151&q=naan
love it!! thank you!! Now I"m so hungry.
why some of naan breads have baking soda in them? which one is better?with yeast ? baking soda or with baking powder?
Hi I did not get your recipe the quantities I love to make the nan bread so please can you let me know them I think all the cooking is fantastic I really enjoy them and your explanation is great thanks
Here are the details www.harighotra.co.uk/naan-bread-recipe
i personally would like the ingredients and how much of each included . It's such a pain to go back and forth between following the video and writing it down ( and rewinding to make sure you didn't miss anything.) Often I would like to make them again. I do like your presentation and any tips you may give.
She's got the recipe in the description of the video. You can get the details there.
Thank you very much for sharing your recipe. I am really sorry to say that the filling for the Peshawari Nan was to dry, only two ingredients pistachio and sugar if you can add some moisture in to that it will stays inside the Nan when you are eating it and will not drop from it. That's all it was beautiful and easy to make.
The filling was pistachio. sugar and raisins .Maybe the raisins makes it more moist. Hope this helps.
You say you put the bread in the oven in the hot grill, do you mean under the broiler?
Its a UK term.
Sorry, but the yeast won't feed off refined sugar.
Refined sugar is way too complex for yeast to feed off.
Yeast will activate just with water. 😉 Water at body temperature. So just under 40deg.
Will be trying out this recipe. Thanks for the video. X
Can we use a towel instead of cling film, as this is so bad for our environment,
Love the recipe and easy explanation , gonna make them 2morrow,
What is 'plain white flour'?
Angelia Goff just all purpose flour
Hi Hari, Have you ever tried a gluten free version? We have coeliacs in the family :/ xxx
Sugar isn't really necessary to activate yeast, the water does that.
thanks so much
Do you think the nan would have more air & bubbles if you don't roll all the air out?
It should be fairly fluffy either way. You can just shape it with your hands if you don't want to roll it. Thanks so much Hari
You really leave the oven open? Don't you loose the heat by that?
nice cooking
Mine didnt puff up. Got a hard solid top and it was horrible
Oh no what a shame. Sometimes if the pan is too hot the top heats too fast or burns or it can be down to the yeast. Did the yeast get frothy?
she's lovely
hari bol
Sand of Lanzarote!! 😂love the comparison
Gosh, what did I just watch as a recipe🥸🤔🤔🧐
Nice video.. but I wish you called it Naan instead of Naan bread.
You are a monster woman. Yes indeed. After bringing the first naan sample out of the oven you used a hot pad to keep from burning your hand. You then palpated the naan and lifted it off the grill/tray quickly with your fingers. And then yes then you with bare hands lifted up that grill/tray. I would have burned my hands right then and there. You British girls are TOUGH. Whew weee.
She didn't try any of them :/
Saare kaam shorh hari bol
would you believe I can cook a better curry then you get from all restraints around where I live.
sorry, Im going to the restaurant......bye !
Good video, but it's "naan", not "naan bread". That's like saying roti bread or paratha bread or chai tea.
Now you have to know she doesn't eat that stuff, as delicious as it may be...
Phillip Hoffeld I most certainly do - My kids love them so much I have to cook and eat them!
If you edited these to 6 or 7 minutes they would be a world-wide hit!
Hithanks for your comments - I do have a short version of all these recipe videos too so people can cook along with them. Thank you so much for watching!
Hi I have long and short videos for each recipe - thanks for watching and I really appreciate your thoughts and feedback. Thanks so much!
Please would you be so kind as to remember , we do not give our recepies in grams. Maybe you could say grams then measurements in teaspoons or Tablespoons or cups etc.
look up conversions for yourself - you obviously have the Internet! Do some homework on your own please.
Cups are used in the US. One cup = 250 ml. or you can say two-and-a-half deciliters.
I had the same problem with them measurements cups vs grams and guess what I learned that I am going to invest in a digital scale .Its worth it ...just look it up it will explain why .
love how she grabbed the "hot" just ready naan pan to move it with her bare hands.. lol not staged at all
I do have asbestos hands but I think you are right - there was a cut there - early days and learning the craft!! Thanks for watching Hari
Nice technique, vee bit too long winded. Precision would help speed up as the well known chefs do.
Bla bla bla.
Too much taking.
O M G, Headache.
Hari,
I love your cooking videos! I love how you say "let me know how you get on with it", these little phrases seem so British but its refreshing because we never hear that in the US. Anyways, your videos are so entertaining and your making me want to try making the more intimidating recipes like samosas and naan. I appreciate it, especially during this stressful time.
Many blessings from Florida. :) Ariel
Hey Ariliving great to have you join the team. I hope you are keeping well in Florida. Thanks so much for watching - if you do cook any of these dishes then please take a picture and post it on my app. I would love to see your Samosa or naan. Thanks so much for watching Hari
Yum, I've just bought a tawa pan from Amazon.
Thats brilliant - a tava is a great bit of kits, not just for roti and naan but you can cook kebabs, burgers etc on it too.
I love cooking without measuring devices!
It takes a lot of measuring to know quantities by eye n feel properly ... or alot of mistakes
Good to know, that you don´t need yeat or baking powder at all, if you have time. :) Thank you for this recipe.
???? So why not water the bottom and then invert the tawa it gives much better results
hi Hari... I would love to try to make this. DO you have a complete recipe? i loveeeee naan and who doesn't. Thank you for your video...
I am inviting some friends, I will make your naan bread and samousa vegetarian ! You are a great help, thanks! 😊
It was the butter naan bread we made. (prescriptive text is such a nuisance)