Awesome recipe. After visiting Uzbekistan I am in love not only with that country but also their foods. Delicious kebabs, bread, Osh ... thank you so much for this recipe.
I first saw these on a little travel show on UA-cam (I put English subtitles because it was in Korean) about Tashkent's food scene, so I looked up how to make it and I am amazed with your cooking skills. Thank you so much! (Впервые я увидел их в небольшом шоу о путешествиях на UA-cam (я поставил английские субтитры, потому что оно было на корейском) о ташкентской кухне, поэтому я посмотрел, как это приготовить, и поражен вашими кулинарными навыками. Большое спасибо!)
Gracias por esta receta, y la manera de hacerlo, lmagina que en Cuba llevan 3 días sin corriente en toda la Isla, le envié esta re eta a mi hija , lo puede hacer sin horno. Gracias por subir este video.
Hello. thank you friend for your attention. I'm very glad that you liked it. This cauldron comes in cast iron and aluminum. you can find any aluminum pot and try
Recipe Water 250 ml Salt 1.5 tsp. Sugar 1 teaspoon Yeast 1 tsp. Melt margarine 30 ml Flour 550 gr proofing 1 hour lubricate the bottom with water brush with egg bake over medium heat for 15 minutes
Nice video. Can you tell me the amount of each ingredient if I were to make it with a 5 pound bag of flour. Also what can I use instead of the bread stamp
Hi i tried this using the same type of pot as yours but my pot was a bit larger. After 15 minutes I checked the naan was still not red properly (I applied egg coat as you did) so I let it bake for 10 more minutes. When 25 minutes passed the nan was properly red i took the nan with the help of knife but it was very hard stuck. To my disappoint, I found that the center part of the naan from the back side did not cook properly and I could see the soft dough. I therefore put a stand inside the pot and placed the naan on it to cook from the bottom. Took another 10 minutes. Total time 35 minutes. The result was that naan was very hard from outside. The crust was very crisp but the naan was itself not soft. Would say medium hard type. Is it supposed to be like that? Since my pot was much bigger than yours so I think it took more time to cook but why it was not cooked from center bottom remains a confusion! Perhaps I made the center part bit thick? But the sides were thicker they did cook. Any idea what the diameter of the naan should be? Or where I did the mistake?
Hello. I read your comments. You did everything right as in the video! I also don’t understand why this happened to you?! Maybe you didn’t warm the cauldron, that is, the fire pit? you need to warm it up thoroughly. Where are you from dear?
premium wheat flour. bread yeast Energy value - 334 kcal. Proteins - 10.3 g. Fats - 1.1 g. Carbohydrates - 68.9 g. Storage conditions: Store in a cool, dry place. Shelf life: 12 months. Ingredients: wheat grain.
What temperature for Oven baking and for how long g to Bake. I have only Induction stove so baking on the stove might not work. Please can someone let me know on the oven temperature and baking time ?
Can I make this bread with an electric stove? My husband is dying every time he watch a UA-cam video of Uzbek and Tajik bread and ask me all the time to make him Uzbek bread and I make him buy anything in the market.
Recipe Water 250 ml Salt 1.5 tsp. Sugar 1 teaspoon Yeast 1 tsp. Melt margarine 30 ml Flour 550 gr proofing 1 hour lubricate the bottom with water brush with egg bake over medium heat for 15 minutes
HELLO DEAR. This is not a tandoor, but a cauldron, so you have to grease it with egg to make it red. and in the tandoor fire exists, so without the egg they bake in the tandoor, they smear water or milk into the nan in the tandoor
Awesome recipe. After visiting Uzbekistan I am in love not only with that country but also their foods. Delicious kebabs, bread, Osh ... thank you so much for this recipe.
Hello. thank you dear. I'm very glad that you liked it
I first saw these on a little travel show on UA-cam (I put English subtitles because it was in Korean) about Tashkent's food scene, so I looked up how to make it and I am amazed with your cooking skills. Thank you so much!
(Впервые я увидел их в небольшом шоу о путешествиях на UA-cam (я поставил английские субтитры, потому что оно было на корейском) о ташкентской кухне, поэтому я посмотрел, как это приготовить, и поражен вашими кулинарными навыками. Большое спасибо!)
Hello. Thank you dear for your attention. I'm very glad that you liked it
@@ChayhanaVostok No problem!
Ох какие пышные и красивые лепёшки, спасибо за рецепт👍👍
Thank you for the recipe ❤ I'm going to use my Cast Iron dutch oven, which looks just like the one you used. Blessings to you from America my friend.
Hello. thank you dear. I hope you cook tastier and more beautiful🥰👍
@@ChayhanaVostok God bless you and keep you and your family Chayhana ❤️
im gonna try it, spasiba😊
Pozdrowienia z Polszy!
Cześć. dziękuję kochanie za uwagę. Mam nadzieję, że gotujesz jeszcze lepiej
@@ChayhanaVostok :)
Thank you for sharing this bread recipe!
thank you friend
отлично придумано. ну и фантазии у вас блогеры😂. тоже хочу так приготовить. интересно у меня получится?
Gracias por esta receta, y la manera de hacerlo, lmagina que en Cuba llevan 3 días sin corriente en toda la Isla, le envié esta re eta a mi hija , lo puede hacer sin horno. Gracias por subir este video.
Hola. Gracias querida por tu atención. Me alegro mucho que te haya sido útil.
Супер супер молодчина спасибо за рецепт
Please may i know How long the bread should stay in the pan and how big the fire should we set?
This looks wonderful. Can't wait to try it! Quick question: What kind of pot is that?
Hello. thank you friend for your attention. I'm very glad that you liked it. This cauldron comes in cast iron and aluminum. you can find any aluminum pot and try
the question was very quick but the answer was very long😉
Ofarin daxshat chiqibdi inshoollox topga tushsin🤲
Very nice invention! Thank you kindly.
Thanks
❤❤❤ mind blowing 🎉
thank you dear
❤❤ can you please tell me the measurements In English please. Thank you😊
Recipe
Water 250 ml
Salt 1.5 tsp.
Sugar 1 teaspoon
Yeast 1 tsp.
Melt margarine 30 ml
Flour 550 gr
proofing 1 hour
lubricate the bottom with water
brush with egg
bake over medium heat for 15 minutes
Mashallah very nice
Nice video. Can you tell me the amount of each ingredient if I were to make it with a 5 pound bag of flour. Also what can I use instead of the bread stamp
Hi i tried this using the same type of pot as yours but my pot was a bit larger. After 15 minutes I checked the naan was still not red properly (I applied egg coat as you did) so I let it bake for 10 more minutes. When 25 minutes passed the nan was properly red i took the nan with the help of knife but it was very hard stuck. To my disappoint, I found that the center part of the naan from the back side did not cook properly and I could see the soft dough. I therefore put a stand inside the pot and placed the naan on it to cook from the bottom. Took another 10 minutes. Total time 35 minutes.
The result was that naan was very hard from outside. The crust was very crisp but the naan was itself not soft. Would say medium hard type. Is it supposed to be like that?
Since my pot was much bigger than yours so I think it took more time to cook but why it was not cooked from center bottom remains a confusion!
Perhaps I made the center part bit thick? But the sides were thicker they did cook.
Any idea what the diameter of the naan should be?
Or where I did the mistake?
Hello. I read your comments. You did everything right as in the video! I also don’t understand why this happened to you?! Maybe you didn’t warm the cauldron, that is, the fire pit? you need to warm it up thoroughly. Where are you from dear?
Коллариз дард кормасин доимгидек 👍👍👍
Рахмат
Can you please shaw what kind of flour and yeast? Thank you
premium wheat flour. bread yeast
Energy value - 334 kcal.
Proteins - 10.3 g.
Fats - 1.1 g.
Carbohydrates - 68.9 g.
Storage conditions: Store in a cool, dry place.
Shelf life: 12 months.
Ingredients: wheat grain.
@@ChayhanaVostok Thank you
What temperature for Oven baking and for how long g to Bake. I have only Induction stove so baking on the stove might not work. Please can someone let me know on the oven temperature and baking time ?
Hello. it will come out in the oven. bake at 220 - 240 ℃ 15 - 20 minutes
Thank you so much. I made the bread and its so delicious.
Зур чикибди .идея 👍🏼👍🏼👍🏼
Can you do it with sourdough? How much of it would you put??
Hello. Yes, you can make it with sourdough, it will be even better. 100 g +/-
Ассалому алаекум яшанг зор
may i know the name of the band and the song in the background? Thank you
Can I make this bread with an electric stove? My husband is dying every time he watch a UA-cam video of Uzbek and Tajik bread and ask me all the time to make him Uzbek bread and I make him buy anything in the market.
Thank you for the recipe
спасибо за рецепт и за идею. музыка крутая
Супер идея! А можно на боковые стороны казана самсу печь вместе с лепёшкой?
Можно ещё лучше🥰
@@ChayhanaVostok спасибо за ответ!
Kerenn...salam kenal dari Jakarta
Terima kasih sayang atas perhatiannya.
Сколько по времени греть крышку и казан скажите пожалуйста
Хорошо надо греть. 15-20 минут. После прогрева будете выпекать низком огне
Yummy
Can you share the music used in this video please?
ua-cam.com/video/8ecVrcYj6DQ/v-deo.htmlsi=EeSfPEAhVVswncA6
I have oven that only heats from bottom so no heat from the top. It cooks from below but not from top. What can be solution?
You need to thoroughly preheat the oven and then bake. then you will need to turn off the lower part
@@ChayhanaVostok do i have to flip sides of naan? But doing so can compromise the softness
جربته وبعد شوية وقع من غطاء الحلة داخل الحلة اية السبب اللي خلاه لازق في الغطاء حتي استوى
I wish they write the ingredients in English
Recipe
Water 250 ml
Salt 1.5 tsp.
Sugar 1 teaspoon
Yeast 1 tsp.
Melt margarine 30 ml
Flour 550 gr
proofing 1 hour
lubricate the bottom with water
brush with egg
bake over medium heat for 15 minutes
Hi in tandoor they do not apply egg wash. What's the reason?
HELLO DEAR. This is not a tandoor, but a cauldron, so you have to grease it with egg to make it red. and in the tandoor fire exists, so without the egg they bake in the tandoor, they smear water or milk into the nan in the tandoor
Привет из Индии
🙏
How do you make sure the dough sticks to lid?
Water 😅
Why south indian me watching this in 11 PM
🤷♀️🙋♀️
Рахмат 👍
Хар доимгидек зор
Instead of margarine can we use butter or ghee or oil?
Hello. Thank you, dear, for your attention. yes, it can be replaced
Is that a special kind of pot?
Hi. this is a cauldron on which the dish is cooked, I tried to bake cakes on the lid
Thank you
Отличный ролик. Все тонкости и нюансы показаны. Лайк!
Здравствуйте. спасибо, дорогая, за внимание
👍💯
🙏💐💐🌹🌹💐💐🙏
tried it but the naan decided not to cooperate and fell down right away as i Fliped the cap😂
I'm very sorry and sad but your comments made me smile😂
😎😎😎😎👍👍👍
Astucieux
🙏🌹
Спасибо за рецепт
Койел😄👍
name of the song please and the band as well 🥲
ua-cam.com/video/8ecVrcYj6DQ/v-deo.htmlsi=89Ya4kPtgU2jaFyM
@@ChayhanaVostok thanx, really beautiful indeed
Койил
Sehr ungesund!!
Diese Topf leer auf Gas oder elektrische, hitzig ist sehr schlecht!!
Hallo. Vielen Dank, mein Lieber, für deine Aufmerksamkeit.