Garlic naan grilled on oven grates
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- Опубліковано 18 сер 2021
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My old video about the tawa method for making naan at home: • Garlic naan in a cast ...
**BAKING DIRECTIONS, DOUGH RECIPES ARE BELOW**
Position one oven rack near the top and another underneath. Put baking tray or a sheet of foil on the bottom rack to catch any stuff that might fall. Start the boiler/grill (the top element) heating on it's maximum setting right before you start rolling out your dough.
Roll your dough almost as thin as you can get it - it might need flour to prevent sticking or it might not. Smear your toppings on the - the garlic and cilantro, in this case - but hold off on the melted butter for now. Use your rolling pin to roll the toppings securely into the top of the dough.
Lay the breads topping-side-down on the top oven rack below the broiler/grill. If you're nervous about putting your hands in the oven, flip the bread topping-side-down on the counter, roll it up around your rolling pin, stick the pin into the oven and unroll the bread onto the grates. Just make sure they're topping-side-down.
Bake for a couple minutes until the breads are brown. If any huge bubbles inflate, try to tamp them down with your tongs. Then use tongs to flip the breads around to bake the topping side. Baking for another minute or so until you have some dark brown bubbles but most of the surface of the bread still looks doughy. Take the breads out and brush them with melted butter (and sprinkle on salt if the butter is unsalted).
The odds of the breads sticking to the oven grates increase as you bake subsequent batches and the grates get both dirtier and hotter. You can clean them with a the kind of brush you'd use on an outdoor grill/barbecue, and the burned stuff will just fall onto that tray you left on the bottom rack. If sticking is still a problem, you can rub the grates with a very thin film of oil using an oily paper towel bunched up in your tongs.
But the virtue of this method is you can cook a lot of naan at once, so I recommend cooking it all at once! Consider baking one giant loaf, rather than a bunch of small ones - the giant one is easy to handle if you wrap it around your rolling pin to put it in.
**YEAST DOUGH RECIPE, MAKES 2 NAAN OF THE SIZE FROM THIS VIDEO**
Dough:
2 cups (250g) all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon dry yeast
1/2 teaspoon double-acting baking powder
2 tablespoons oil
1/2 cup (100mL) milk or water, plus more as needed
1 tablespoon yogurt (ideally with live cultures)
Toppings:
grated or chopped garlic
fresh chopped cilantro
melted butter (if using unsalted butter, also top the finished naan with a little more salt)
Combine all the dough ingredients and knead - adding additional milk/water as needed - until you have a dough that is soft, springy, and only a little sticky. Leave the dough in a big bowl covered with a wet towel and let it rise until doubled in size, 1-2 hours, but longer is good too.
Knead the dough again right before baking, divide it into two balls, and let them rest for about 15 minutes before you roll them out.
**NO-YEAST DOUGH RECIPE, MAKES 2 NAAN OF THE SIZE FROM THIS VIDEO*
Dough:
2 cups (250g) all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon double-acting baking powder
2 tablespoons oil
1/2 cup (100mL) milk or water, plus more as needed
1/4 cup (60g) yogurt (ideally with live cultures)
Toppings:
grated or chopped garlic
fresh chopped cilantro
melted butter (if using unsalted butter, also top the finished naan with a little more salt)
Combine all the dough ingredients and knead - adding additional milk/water as needed - until you have a dough that is soft, springy, and only a little sticky. Leave the dough in a big bowl covered with a wet towel and let it rise for at least an hour, but this dough works best for me if I let it rise overnight.
Knead the dough again right before baking, divide it into two balls, and let them rest for about 15 minutes before you roll them out. - Навчання та стиль
3:36 the absolute passive-aggressiveness adam gives his son lmao
That was hilarious, lol
5:01 *profuse laughter in slav body blyat*
I love that he included that lmaoo
Probably left that in for any gross people in the audience who don't wash their hands when prepping food.
The "not with your hands!" moment has major Good Eats energy
Use your elbows
Also the "don't touch it" finger wag.
I love this thread
Omg he even sounds like Alton Brown lol
If it was Good Eats, the back of the oven would open up, and a puppet would say it.
Say the line Adam
"Or grill as the Brits say"
He said it, he said the thing
I knew it! I knew he'd say it guys!
I didnt realise this was a thing he always does but now that you mention it I will never forget every time he does from now on
What a man, I've never heard anyone else say it
When I worked at Dominos, we had a problem with those big bubbles popping up on pizza in the middle of the pizza oven. We had a tool that was basically a carving fork with a 4 foot handle to reach in and stab the pizza.
Ah yes
Social distanced murder of bubbles
@@grate9 We always joked we would use that thing like a javelin if someone ever tried to hold up the store.
@@disgruntledcashier503 and did anyone try to do that? Im curious
Oh yeah the poker
@@grate9 no. Once they saw us eviscerate their pan pizza with that thing, they knew not to try anything
Adam with his kids: “Time to go to Soccer, what Brits and people formerly colonized by the Brits (except for Canada, Australia, and South Africa) call Football, practice.”
non colonized countries who call it football : Bruh
@@harukik2634 Nah, he’s an Anglophile so highlighting Britain and ignoring everywhere else follows.
fun fact soccer is a british word
You're missing Ireland. We have our own football code, so soccer is usually called soccer (except, perhaps, in Dublin).
@@CraftsmanOfAwsomenes why is he an Anglophile while he don't consider usa as former British colony?
In case you didn't hear him: the top element of the oven is called a broiler in the US and grill in Britain and countries formerly colonized by the British
The formerly colonized country of Canada calls it a broiler, Adam is incorrect
Britain*
I wouldn't say the people/countries of AU/NZ/CA were colonized by the Brits. They're offshoots.
@@d4n4nable In other words, they were colonies.
@@d4n4nable They're former colonies, it's just that the colonizers wipe out almost any natives 😅
But the US are also a former British colony XD
I've never tasted or tried naan before, but this got me wanting to try it
I swear to God you and OwO are like....everywhere
Naan bread is so good ngl
It's very good
It’s good
why are you everywhere
Ngl at 3:44 when he said he would do himself a favor I really expected a sponsorship right there
And at 6:39 when he says "what can be easier" I was expecting a website from squarespace
He is getting better and better every time, now he is baiting us!
@@TheSlavChef He's a master at this. His original gig was writing.
He made us wait for it.
Adam over here giving everyone ad PTSD with his smooth ad transitions.
@@noob19087 Dude. The first 2 seconds of the video is a notification that the video is sponsored by Squarespace. If you are unable to tell the difference between "add oil to the grill to prevent sticking" and "go to Squarespace to create a website" there is something wrong with you.
I'm assuming this is a troll because this is one of the stupidest takes I've seen.
"I'll see myself out LLC" had me rolling.
They say "slash" here in India, Adam. Thank you for asking.
Huh?
@@virtualabc7847 8:40 in the video
Since the invention of the WWW, we (Brits) typically say "slash" more than "stroke" as well.
@@regmemer9198 I've never said stroke tbh
@@jsgwam but it is what you use the internet for
Another episode of Adam cooking food on his oven grates
& im not complaining at all 🥂
White Wine is getting jealous.
Legend has it he seasons his oven grates, not his naan
An oven company should sponsor his videos.
@@engu1348 and the brick wrapped in foil..
I’ve watched so many Adam ragusea YTPs that sometimes I forget I’m watching the real thing.
Exactly. They blend together. 😅
*Yes twenty*
I'd bet by now Adam's oven grates would taste wonderful.
Why I season my oven grates, not my food
@@teddys1359 fr
Hey Adam, Indian guy here. A little suggestion, you might wanna try topping the naan with nigella seeds (kalonji) along with the garlic and coriander. Although tbf, you don't seem like the person who would miss out on/not mention that thing at all, so I assume thats how they make garlic naan over there. Here in India though, every restaurant i've been to has them on garlic naan and their taste, in partnership with the garlic of course, is almost synonymous with the taste of naan (they have a pretty distinguishable taste and i haven't seen them be used anywhere else heh). Its a great recipe anyway. Naan in oven sounds intriguing and I'll definitely try it
Hey I'm two years late, but as an American I've actually never heard of nigella seeds, and I would actually have to special order them online. I'm going to because it sounds delicious, but something the naan around here (Charlotte, North Carolina) just doesn't have.
I like what you've done for the lighting in this video! seems brighter than usual
"Yeah you could wash your hands before you do it"
"😑ya little bastard"
You heard that also😂😂😂
Can’t wait for YTP to use Adam saying “not with your hand ding-a-ling” hahahaha
Hey Adam! Can you do a video on making making dumplings? 🥟
That one extra "making" Created an inception level situation
@@user-ui9cd3uv2s Maybe this would be a dumpling inside a dupmling?!
@@TheSlavChef a Dumpling dumpling sounds delicious
No you can't make dumplings on the broiler rack........sorry the grill rack as we British say coming from colonial India.
I think he made a pot stickers video already
That is swell but have you thought of seasoning your oven grates, rather then the naan?
😂😂😂
"Just as you can get everything done at Square Space."
Me: Videos over, seeya!
Adams subscribers categorized:
-people that watched either his steak or pizza video and forgot they subbed
- the passionate subscribers (me) that watches virtually every single video
- and last but not least the memers, who’s constantly waiting for White wine and seasoning
And then there's me. Watch once in a while when the recipe looks interesting and proceeds to not making anything due to tragic past attempts at cooking.
you forgot one:
- the brits
I watch every single video of his. He's awesome.
That is why I spice my salt that i season my butcher that seasoned my grass that the cow ate
@@bananasaur5209 lol
I know it's a bit of a meme but I genuinely appreciate how Adam acknowledges what other cultures/countries call certain things.
For the record, as a Brit, I'd say we mostly say 'slash'. I thought 'stroke' was American tbh.
Yeah I’ve almost never heard anyone say stroke, it’s always ‘forward slash’, etc
The only place I've heard that symbol called "stroke" is in the UK film Brazil (1985), where they refer to a piece of paperwork as form "27B/6".
@@Metostopholes "What we in the US call slash but the what the writers of the 1985 film Brazil call stroke" is something I could see Adam saying
As an indigenous Indian, I solemnly aproov this naan recipe. Try potato or mince-baked naans sometime, soon. They taste even more delicious. ❤️
Naan smells so good, I can literally smell it just by seeing it in the video. Despite knowing there is no actual naan anywhere near me.
If you have an Indian store anywhere near you, you can probably get some good pre-made naans
@@harimanchi yeah no worries, there are Indian restaurants nearby. I just meant there isn't currently any close enough for me to smell :p
Thanks
Something something if you can smell burning bread you might be having a stroke something something
@@solid477 😳😳😳
Meanwhile in Canada we call the top element a broiler and almost all of us say barbeque. With a Q not a C. Unless it is charcoal, in which case most would call it a charcoal grill not a charcoal barbeque. Gas 'grills' are the standard here and are simply called barbeques.
That’s really funny, because in the states, most people who would care about a difference would argue that Barbecue has to be done over charcoal or wood.
Crazy how goofy this gets.
I’m in Canada and I only ever see Barbecue with a C.
@@mattsnyder4754 I think goofy is the perfect word for it. Because I don't even know why I feel like I should be offended by people calling a gas grill a barbecue. Especially when we commonly have gatherings referred to as "a barbecue" where there isn't a smoker in sight. Probably just something I picked up from "red-blooded American" elitists who want total domain over the English language. But that ain't how language works. The distinctions make sense in the context of the people using them, and real authentic smoked BBQ is something that is pretty unique to the US so of course others aren't gonna care that much. Man I could really use some good ribs right now...
The more garlic the better we Slavs say! Great video, Adam!
all the garlic!
There no such thing as too much garlic!
in romania we worship thy garlic
@@raresgraur7977 funny, I thought you guys hated it. That was a vampire joke btw.
@@raresgraur7977 In Bulgaria also, comrade!
at this point I forget how many videos he's done, but has Adam done a version where he starts cooking the naan on a pan and then transfers it to the broiler? Seems like the best of both worlds
I think he mentions this as an alternative to flipping the cast iron upside down in the other video
I guess his rationale is all-oven method scales up more easily and takes less time, while if you brown the dough in an pan first you still can only cook one naan at a time (unless you wait until all naans are browned and bake in one go, which sounds weird
that transferring to broiler one was pan pizza
*******brits call it a grill (and places formerly colonized by britain)
I absolutely love the real life aspect if literally all of Adam's videos. He always tries to highlight how to really cook for a family really easily. Its amazing
Thanks for having actual captions for the Deaf, makes video so much easier to follow.
Me, the descendant of Indian indentured labourers who travelled thousands of miles to the Caribbean and South America more than a century ago is learning to make naan from some Italian guy in Tennessee. Hmm, ain't that a beautiful thing
Mr worldwide
Guyana or Trinidad? I'm black, but I've got some Indian family in Jamaica and Trinidad myself.
@@sonikku956 I'm Trini myself. But I've got friends and family in Guyana, Jamaica and Grenada
Just made this recipe tonight and it turned out fantastic 👍
Just made this recipe. Came out wonderfully light, airy and soft. Couldn't have been better. Thanks a million. ❤
This has to be the best video on how to make naan bread on the whole efing platform. From start to finish, informative, entertaining and well produced. So glad I found this channel. Cook for living myself.
"Not with your hand dingaling, use your tongs" - _Ain't nobody got time fo dat._
-
I'm not sure why, but I like the lighting a lot in this video! Keep up the great work Adam!
Tried it and the result was fantastic! Thanks for the video, Adam.
Your channel is by far the best cooking channel for the home cook. Can't wait to try this!
I went to Lucknow almost 2 years ago. Yall have some of the best foods like tikka masala. Also people are really kind
Ayo thanks bruv
I hope you tried their famous kababs and Lucknowi biryani too!
@@yugmathakkar4023 my memory is a bit fuzzy of the trip but i remember we stayed at city montessori school and we often made trips around the city. i probably tried some of the food
india is a beautiful country
I found this recipe super successful and the 'old dough' method works with this dough too! I made a double batch of the yeast dough, and after it all rose, I put half in the fridge, and cooked it the next day, and the day after - the taste and texture approving each time. The taste could be improved with a hotter broiler, but that's a constraint of my broiler, not the recipe.
I obsessed with naan. It’s a new obsession. I love it cooked on my Blackstone griddle.
Tried and it came out perfectly tasty. Thanks for this recipe
5:00 Man really put his hand in a hot oven , respect
What does garlic do when it gets hot?
It takes its cloves off.
ahhh I see what you did there!
Ahaaa haa
Takes the cloves off its head...
i physically sighed. no comment i’ve ever read has elicited such emotion from me, congrats i guess
This is going in my repository of awful puns
Just made this, worked great! Lord willing, I will be doing this again with my family in the future!
Tried it yesterday, and it tasted so good and was very easy ti make cripsp from outside and soft from outside ❤️ loved the recipe
I've never heard "grill" and "broiler" so many times in a video.
Perfect timing I was planning on making curry tomorrow
Been here since Adam was at about 40k and it’s incredible to see the difference and improvement in everything about his video producing. Pure professionalism and passion
Loved it. The way you differentiated the American vs British.
This video looks wonderful! Lightning, framing, everything looks so polished. Congrats Adam, you really improved as a film-maker.
Oh, you're saying 'naan dough' I kept thinking you were saying 'non-dough' the whole time and I was thinking "why isn't this a dough?"
I watched aaaa lot of videos about how to make naan the easiest way and this one is by faaar the best.
Easy and possible to do more than only one at a time!
You are the best!
Like all your videos (watched almost all but this one somehow slipped through)
Big thanks from Germany
Really love how you've used alternate names in this video!
We say "slash" more recently, but our parents just say "or".
This is hella weird but you have really nice hands. Wondering if that's a requirement for all foodtubers who use overhead shots?
Exactly what I was gonna say. The slash thing, I mean. Not the hand thing. Nobody under 50 here in the UK calls '/' a stroke.
I didn't even know we used to call it stroke
Yes!!! Been waiting for naan. Going to try tonight!!
He made another video a while ago I think
@@pandaiscool9552 cool
I really appreciate how you say the American and British names of things. Makes it so much easier to understand as an Australian
lmaoooooo
Man squarespace is really paying for your son's education. I'm glad you got that sponsorship makes, me really happy!
So back where my sister lives there is a place that does cheese naan with mozzarella. I tried to recreate using whole milk string cheese and it came out amazing. Cut up 2 string cheese pieces up like Adam does in his pizza video (per naan piece). Roll out the naan like Adam does in this video. Then take the string cheese pieces and put them on half the naan. Fold the naan over itself to cover up the pieces you put down. Then roll it out flat again. 😋
"cheese naan with mozzarella" -- Yeah, that's a crime against fucking nature, that is. Why not cheese naan with cheez-whiz? Why not add pineapple? And then when you're finished, why not throw the whole filthy mess straight into the garbage?
You know - those grates do slide out. They aren’t fixed. You could slide them out, lay your dough on it and then slide the grate back in.
Just sayin’.
I thought that too, but then thought that maybe the act of placing the bread down could dislodge some of the toppings onto the oven door and they might stick and burn on it.
I suppose you could remove the grates altogether and hold them over the sink or something, place the naan down, and then put it back in the oven. I wonder if that would reduce the heat of the grate significantly enough to change the way the naan cooked... doesn't seem like it.
@@birdiekay686 I was thinking just slide out both grates, the one that's holding the tray and the one that'll hold the naan. Then when you put the naan on the grates, the toppings will fall onto the tray. Then you can push both grates back in.
@@xmunchyx Ah, got ya! Yeah, that sounds like a good idea.
@@birdiekay686 IDK about you but my oven grates are quite heavy. Plus due to the ridges on the side of the oven to stabilize them in place you actually have to lift AND pull, not just pull them out like a drawer. While this idea sounds less risky on paper, I promise you as someone who has had to pull hot oven grates out of her oven before, it is way more hassle and you are more likely to burn yourself grabbing a piping hot oven rack multiple times (yes even if you are using oven mitts the aforementioned weight means you have to grip them tightly) than you are just using tongs and the rolling pin method.
No disrespect but the point is not only is the broiler hot but also the grates. If you take the grates out prior and lay the dough before sliding it into the broiler it hasn't heated up along with the broiler
One of my top breads ever
These videos are so well-made.
If Adam could cook for schools, school lunch would be way more enjoyable.
Yeah
Amazing but probably not practical
Or teach cooking classes in school. He'd make it so much more fun and actually explain things on a scientific level so you know what is actually happening.
@@guyferi In France, a lot of schools have real cooks that cook most meals, it's not that hard, probably cheaper and taste way better.
But it's easier to just buy premade cheap meals, reheat them and serve them 😅
@@guyferi I don't know about that - Adam seems to have a good handle on how to change cooking techniques for big groups (the meatballs for two vs. group video). Though I would never want to be a lunch lady anyways...
Wow! Garlic naan grilled on oven grates look amazing!
OMG! Looks so delicious! The texture looks perfect! 😍
Thanks for the recipe . I never knew we could make naan in oven. I am going to make it this weekend.
last time i was this early adam seasoned his steak, not his cutting board
never thought I'd hear Adam say Dingaling.
I adore this channel.
What a good little helper
3:30 Four naan Adam, four? That's insane
What a coincidence that I was watching your other naan recipe when this video became uploaded.
That transition was smoooooth
This is actually a pretty great idea! I like Naan and as such this is pretty nice
Back when I deployed to the Middle East they had the most amazing naan that I have never been able to find in stores or replicate…but maybe I’ll have to give this a try
naan is specifically indian. its analogs have different names throughout the middle east and caucasus.
@@gasun1274 kurds and persians call this kind of bread nan, from the same indo-iranian root for bread
Yeah I made this naan and my family absolutely raved about it, more than the curry I made it for actually... although they definitely enjoyed that too. But yeah, the yeast naan came out really well, although definitely a bit different than the naan you get at the store or at an indian restaraunt.
The lighting in this video is extra good
Adam I just tried your way and incredibly tasty Naan & of course home made. Thank you for posting this video.
As someone from the colonies, I appreciate your bilingualism. Shit, I've left my crumpets under the grill.
White wine report: no white wine was spotted in this video
This has been your white wine report
you are doing the work of the gods, my friend
the new kitchen looks so much more professional!
I've been watching Adam for a while now, and it's interesting to see how his cinematography is improving overtime. Lookin good Adam.
Have you tried combining the two methods? Preheating a cast iron pan in the oven, switch to broil, throw a pre-wetted naan in there and cook on both sides at once.
It's basically the first method without having to flip the pan over.
I'm not sure a pre-heated cast iron pan will give the bottom as much heat as direct active flame underneath.
I do think he already explain that with the non-stick pan version
@@laerin7931 that is literally how a tandoor oven works
@@bocahdongo7769 I don't think you understood the question...
@@mrgallbladder Doesn't tandoor get much hotter than a regular oven?
That thumbnail should count as clickbait.
Amazing video adam!!
The best thing about Adam is his verbal efficiency, there is no bs filler talk
Still the smoothest transitions to ad in the business
I’ve been making naan by just pan frying it on both sides with a bit of oil. It would take forever because I had to do 8 small pieces and by the time I was done with the rest of the meal they would either be cold or dry. Today I tried doing it this way and I’m never going back. Perfectly soft on the inside with a beautiful brown colour on the outside. Thank you mister Ragusea!
Hi Adam! Could you do video about different types of flour? In every recipe I always have the most troubles with choosing the right flour.
I'd probably starve to death without this channel.
Always fun with these videos
I'd suggest taking the oven rack out while cold, place your dough on it and slide it back in the oven when ready to bake otherwise some clumsy cooks will definitely touch the broiler element
The problem with that is the dough will almost certainly stick to the grill. If the grate is itself hot it will, um, cauterize the bread where it touches it, and not stick.
Personally I'd try turning a cold sheet pan upside down, lightly oiling the bottom, and putting the bread on that. Then shove the end off that into the oven and push the bread off onto the grates while pulling out the pan.
@@lwilton or even just pulling the rack out as far as it goes, then you aren't putting your whole hand under the broiler.
@@littlemissmel88 Yep, that works too. Of course my oven is so old that it is easier to use the tray method than to pull out the rack.
I gotta say these sponsor reads are getting more insane by the video. Now he managed to say the square space at the part where he cuts the naan into 4 pieces. Great job Adam for having such a good eye for sponsorship positions in your videos. Makes me always chuckle
was about to make the other one, thanks for the convenient version!
Thanks for showing how to add the dough without reaching into the oven. I was instantly nervous about that step lol. I have a small oven.
Being from Canada we have a weird mix of those British phrases. I've never referred to the broiler as a grill, but I also don't refer to a barbecue as a grill
"...People formerly colonised by Brits call it a Grill..."
America was also colonised by Brits Adam.
Colonized
@@DeltaAssaultGaming Brits and people formerly colonised by Brits call it "colonised"
@@DeltaAssaultGaming both are correct, one is British spelling, one is American spelling.
There's a non-trivial difference between being formerly colonized and being former colonists.
@Adam Ragusea Adam really out here educating the world. Make him the king of the education system
I always anticipate the ad transition.
I tried this and preheated my oven the highest it could go with a pizza stone. When I'm ready to bake the naan, I turn on the broiler, and put the naan on the stone. After a minute or two, or when the bottom of the naan gets brown, I pull them out and put them on the top rack closer to the broiler until the top gets brown as well. I get nice steam bubbles, browning and a fluffy texture this way
I really love your content, you might even be my fav yter at this point. Do you have a Patreon?
Thank you so much for explaining what a broiler is. I live in the UK and I've been confused about it for years. God bless you
Made this last night with some leftover pizza dough. Turned out wonderful! ... and a little crunchier than the recipe above will make, but still delicious - especially after a 3 day slow rise in the fridge. Yum! Literally only 2-3 minutes under that direct heat.
love your stuff Adam