As an Indian I find this to be a very good recipe. Understanding of the science behind gluten and then making the dough with proper techniques is often ignored in many recipes and you have focused on those. Excellent! Subscribed !
As a frequent naan maker I can vouch for your recipe. The proportions are right on. I have adapted your recipe a little as I like to add about 20% wholewheat flour. Also, instead of yogurt I use kefir and it slightly enhances the yeast fermentation with no residue of a yeasty after taste. Adding the flour to the wet mixture makes a big difference in the gluten formation. Your innovation of using a a sieve with a handle to pat the naan down is super cool and for me was a game changer. I make my naan in the bbq on top of a round lava stone and the sieve is absolutely the right tool. Bravo. All your recipes are good and you are an accomplished baker.
@@thinkgood7412 I have never tried to make it with wholemeal flour but I see no reason that it cant be done. I, now do not use yeast anymore, but I use a sourdough starter. If you use wholewheat you will need to adjust the water and kefir/yogurt ratio. I don't have measurements (that may not help you) but I go by feel. Roughly speaking, I would use 4 cups of wholewheat flour, half a cup of kefir/yogurt, 1 cup of water, two tablespoons of oil (ghee is best) and 50 gms of a good sourdough starter (10% of the flour). If using yeast, keep it to 1 teaspoon. You should have a very soft dough at the end. Do let it rest after first premix to allow flour to absorb the water. Good Luck.
@@thinkgood7412 BTW if you are using desi chuki atta or chaki wholegrain flour, it is not the same as wholewheat flour. Water ratio changes. You will need less water. You will need to try and adjust but I am sure your results will be very good.
@@trqhbib thank you so much for your detailed reply. I am def trying this. I do have one more question though I've not been successful with a sourdough starter for years now any tips or any fail proof. Don't know what goes wrong it never gets doubled in size or bubbly enough!
@@thinkgood7412 First, sorry for the delayed response. Sourdough starters can be temperamental. Actually it is more a matter of learning to use it. Once you get it going its easy. I have a 200 year old strain and depending on where you live, I can dehydrate and send to you. Most of my family and daughters are using the strain from me. I am in Canada. You have to feed the starter repeatedly until it gets to a good strength and starts bubbling. Humidity, hydration, temperature all play a big role. For sure if the hydration is right you will get your dough to double - no problem. If you send me your email, I will send you a foolproof recipe for sourdough.
I’m an Indian and was searching for a naan recipe and luckily I found yours! What a wonderful chef you are! Perfect! I wanna hug you! Love from Qatar 🇶🇦
Though Iam an Indian but still I have never tried to make naan at home......we always order for it in the restaurants and eat it with chicken bharta.....hats off to you for making our favourite roti with 100% perfection...
This is the best naan recipe I've ever seen. You make feel as if I could actually make this. I really enjoy your channel. The way you teach, you take the intimidation out of cooking. You're just great!
Naan is originated from India in 1300 AC, and it is widely popular in Indian subcontinent but if you want to authentic naan and also many different types of naan then you should probably visit India. I recommend you to visit India at least once in your if you like spicy food but I also have to admit that North Indian food isn't that spicy though.
Okay, this recipe is AMAZING. Made it to go with her lamb curry recipe, which was just as delicious. The dough was very VERY sticky to start with, making it quite hard to knead. So, I oiled my hands and the surface, and it didn’t stick so much and soon came together properly. I don’t have a pizza stone, so I just used a normal baking tray. When flipping the dough onto the tray, make sure you flip it carefully or it might overlap! If it does, have some chopsticks or tongs handy just in case. Turned on the broiler near the end for about 1 minute to get extra dark spots. IT WAS SOOOO GOOOOOD. The bread was soft but had a good bite, and had really good pockets and a buttery garlic taste. I totally recommend you make this!!
Thank you so much for this recipe. Ever since I moved from India I have tried to make good tasty naan but they never turn out succesfull. I saw many reciped that made restaurant style naan but they used gas oven and I have electric oven so I basically thought there was no way to make it at my home. I saw this video and got a little worried it wouldnt turn out that well since i dont have a stone oven, but i made it using a regular oven plate and it still turned out amazing. Never thought i would learn my own Indian cooking from a Chinese Woman but i thank you so much!!
Update: I finally had the opportunity to make this on Saturday and it was good and fluffy! Thank you for the makeshift tandoori oven. The tips are so awesome. My family and friends loved it. They all ooohed the moment they touched it. I sprinkled a little bit of sea salt on top after adding the garlic butter and it rounded up the flavors so nicely. Thank you again! Very good and straightforward recipe that felt and ate like naan from Induan restaurants. Jesus bless you.😍💯👍🏻👏❤.
Dear Xiao Gaojie, you are such a good teacher. I shall make this in the morning. I never have come across a recipe for naan before. As always, you're a superb video-maker and teacher of cookery. Many thanks from Phoenix, Arizona, USA.
Just prepared this for dinner. The proportion was perfect. Although I used half all purpose flour and half whole wheat flour. And I don't have a pizza stone, instead like my mom does, I applied some water to the surface of the rolled out dough and slapped it on a hot griddle to stick. Once bottom was cooked I flipped the griddle itself and hovered over the open flame till the top layer was lightly charred. Recieved a lot of compliments. Thank you for the recipe 😊
whoever you are....BRAVO!!! probably the best naan bread recipe execution I've ever seen. That is outstanding. Such proper steps. Such a brilliant outcome. I thought the baguette elements, like folding and resting was just inspired thought. Bravo. Thank you for sharing. btw...BEST naan i've ever tasted.
@@MsRose120 white horse wise...white horse strong...white horse eat naan n curry...white horse must now hurry. BEST naan now every day...White Horse now teach the way.
Finally got to make this Naan recipe today, and WoW!! This has to be among the best Naan recipes on UA-cam!! Thank You very much for sharing, God Bless..
Tried the naan bread recipe today and result is amazing 🎉.Bread was soft and fluffy. I used cast iron instead of pizza stone and it works well too. Thank you, Xiao Gao Jie ❤ for sharing your clever technique placing the dough into oven 😊
Thank you for such a great and easy recipe! It was successful on my first try. I do not have pizza stone so I now use 2 bake pans and make 2 naan at a time, 2 minutes at 500 F and 1 minute broil, the result has been amazing. Also I just stretch the dough by hand and place it on a big cutting board. Get a family member to help you so you can make 2 naan every 3 minutes.
I love your videos! I recently started making breads and I always find your recipes very easy and accurate to follow! Thank you for the english subtitles. :)
I know, right?! She is amazing. I successfully made her ice cream without a machine and it was perfection! It was perfectly balanced. 🤗She is an awesome cook and teacher.❤🔥💯👌
i just spent 2 weeks looking fo this video. I first tried this recipe in 2019. it came out so good. i wrote it down and accidentally lost it. I am so glad i found it again. I subscribed and liked just in case i loose it again. it is that good.
Amazing impressive, you proved there can be more ways to do one thing rather than depend on one method only, so much technique u thought me , i'm Indian here and I'm mindblown, u have no idea how difficult is to master naan and you did it so effortlessly wow
Thank you for the great recipe! The naan came out great! My oven has a broiler, so I tried it with the broiler on and with the broiler off. I do not recommend turning on the broiler. It gets too hot from the top, and the naan does not rise as much. I don't have a pizza stone, so I used a cast iron skillet. It worked fine. Thank you very much for the great recipe and video!
3:45 after doing that put that in a Kadhai full of Hot oil, you'll get another Indian delicacy called Bhatura which goes very well with Chhole (Chickpeas), which the Indians cherish as much as this lovely Naan.
Hey guys, Garlic Naans are just life! Due to my gluten intolerance, I tried to make Gluten-Free Garlic Naan and it turned out sooooo well! If you're also gluten intolerant and would like to check the video out, here's the link: ua-cam.com/video/5n0HzNWBbsY/v-deo.html
i halved the recipe and reduced the water a bit since my yogurt is more liquid following the comments i cooked the naans with my cast iron skillet - make sure the balls are well coated with oil when you shape them and then you get the best naans!!!!!!! thanks a lot for this great recipe!
As an Indian I find this to be a very good recipe. Understanding of the science behind gluten and then making the dough with proper techniques is often ignored in many recipes and you have focused on those. Excellent! Subscribed !
She studied chemistry in university or a chemistry teacher as far as I know
Is it a wood or stone in the oven?
@@veenskaur6238 I would not put wood in the oven if I were you... so stone.
Well I've tried the recipe, the dough still remained wet n sticky😭
Can I ask in what way yogurt affect the dough? What if yogurt is not added?
这么一路走来越来越喜欢小高姐了，做美食的圈子中，不缺乏高手，但是用最朴实的语言，易懂地介绍做法的真的是很珍贵了。小高姐也从来不卖弄食材的高级，调料的罕见性，很亲切，孤单时听听小高姐的声音，很觉得心安，谢谢！
I am an Indian. This is my go to naan recipe. No other recipes are this good. Love it. I must have made this half a dozen times.
As a frequent naan maker I can vouch for your recipe. The proportions are right on. I have adapted your recipe a little as I like to add about 20% wholewheat flour. Also, instead of yogurt I use kefir and it slightly enhances the yeast fermentation with no residue of a yeasty after taste. Adding the flour to the wet mixture makes a big difference in the gluten formation. Your innovation of using a a sieve with a handle to pat the naan down is super cool and for me was a game changer. I make my naan in the bbq on top of a round lava stone and the sieve is absolutely the right tool. Bravo. All your recipes are good and you are an accomplished baker.
Do you by any chance have a recipe for 100% wholemeal flour?
@@thinkgood7412 I have never tried to make it with wholemeal flour but I see no reason that it cant be done. I, now do not use yeast anymore, but I use a sourdough starter. If you use wholewheat you will need to adjust the water and kefir/yogurt ratio. I don't have measurements (that may not help you) but I go by feel. Roughly speaking, I would use 4 cups of wholewheat flour, half a cup of kefir/yogurt, 1 cup of water, two tablespoons of oil (ghee is best) and 50 gms of a good sourdough starter (10% of the flour). If using yeast, keep it to 1 teaspoon. You should have a very soft dough at the end. Do let it rest after first premix to allow flour to absorb the water. Good Luck.
@@thinkgood7412 BTW if you are using desi chuki atta or chaki wholegrain flour, it is not the same as wholewheat flour. Water ratio changes. You will need less water. You will need to try and adjust but I am sure your results will be very good.
@@trqhbib thank you so much for your detailed reply. I am def trying this. I do have one more question though I've not been successful with a sourdough starter for years now any tips or any fail proof. Don't know what goes wrong it never gets doubled in size or bubbly enough!
@@thinkgood7412 First, sorry for the delayed response. Sourdough starters can be temperamental. Actually it is more a matter of learning to use it. Once you get it going its easy. I have a 200 year old strain and depending on where you live, I can dehydrate and send to you. Most of my family and daughters are using the strain from me. I am in Canada. You have to feed the starter repeatedly until it gets to a good strength and starts bubbling. Humidity, hydration, temperature all play a big role.
For sure if the hydration is right you will get your dough to double - no problem. If you send me your email, I will send you a foolproof recipe for sourdough.
I’m an Indian and was searching for a naan recipe and luckily I found yours! What a wonderful chef you are! Perfect! I wanna hug you! Love from Qatar 🇶🇦
Though Iam an Indian but still I have never tried to make naan at home......we always order for it in the restaurants and eat it with chicken bharta.....hats off to you for making our favourite roti with 100% perfection...
沙发！ 小高姐每次都能把原理讲的明明白白！ 喜欢！
谢谢你。
John Liu 我也正想说呢，很有“舌尖上的中国”品味。
This is the best naan recipe I've ever seen. You make feel as if I could actually make this. I really enjoy your channel. The way you teach, you take the intimidation out of cooking. You're just great!
You said well this is Pakistani cisine you n watch Pakistani you tube cooking Chanel n learn more verity of nan
Totally agree. She is so calm.... promising the the recipe will be ok
Naan is originated from India in 1300 AC, and it is widely popular in Indian subcontinent but if you want to authentic naan and also many different types of naan then you should probably visit India. I recommend you to visit India at least once in your if you like spicy food but I also have to admit that North Indian food isn't that spicy though.
@@onetapgaming465 roughly 70 years ago pakistan was part of India. So do the math lol.
Watch any Indian video on this topic
Okay, this recipe is AMAZING. Made it to go with her lamb curry recipe, which was just as delicious. The dough was very VERY sticky to start with, making it quite hard to knead. So, I oiled my hands and the surface, and it didn’t stick so much and soon came together properly. I don’t have a pizza stone, so I just used a normal baking tray. When flipping the dough onto the tray, make sure you flip it carefully or it might overlap! If it does, have some chopsticks or tongs handy just in case. Turned on the broiler near the end for about 1 minute to get extra dark spots. IT WAS SOOOO GOOOOOD. The bread was soft but had a good bite, and had really good pockets and a buttery garlic taste. I totally recommend you make this!!
我今天也做了，真的很好吃! 我没有石头，我直接拿了家里的锅反过来放在烤箱里，直接把饼拉长放入了锅底，效果也很好!
小高姐不止教作法還包含了原料的原理，每集簡潔有力，非常厲害👍
Thank you so much for this recipe. Ever since I moved from India I have tried to make good tasty naan but they never turn out succesfull. I saw many reciped that made restaurant style naan but they used gas oven and I have electric oven so I basically thought there was no way to make it at my home. I saw this video and got a little worried it wouldnt turn out that well since i dont have a stone oven, but i made it using a regular oven plate and it still turned out amazing. Never thought i would learn my own Indian cooking from a Chinese Woman but i thank you so much!!
这个让我回忆起儿时长沙街头的炭火烤饼，只是饼内加了咸/甜两种馅。制作者也是这样双手来回甩，然后拉成椭圆形，徒手快速贴入烤桶壁，几分钟后用长钳取出。香脆的外壳，松软可口的里层，特别好吃。想必街头小贩为了练就这门手艺也受了不少烫伤之苦，从满是烫痕的双手便可得知低层百姓讨生活的艰辛。
Update: I finally had the opportunity to make this on Saturday and it was good and fluffy! Thank you for the makeshift tandoori oven. The tips are so awesome. My family and friends loved it. They all ooohed the moment they touched it. I sprinkled a little bit of sea salt on top after adding the garlic butter and it rounded up the flavors so nicely. Thank you again! Very good and straightforward recipe that felt and ate like naan from Induan restaurants. Jesus bless you.😍💯👍🏻👏❤.
What are the ingredients Quantity ?
@@dmatmor It is listed in the description! Enjoy!😀
My dough turned out wet n sticky at every stage, couldn't get the texture shown on the video even though I followed the recipe To the t😥
Did you use pizza stone?
@@thinkgood7412 No. I used a cast iron pan.
虽然是老视频了。我今天来感谢下小高姐。这个印度烤饼实在是太好吃了。我烤糊了两个。成功了8个。一家四口一口气吃了5个～～两个孩子都赞不绝口！！谢谢小高姐！！
每次看小高姐揉麵都覺得這雙手真的有魔力
小高姐的家人和身邊的朋友很有口福啊，小高姐太厲害了👍👍👍
小高姐的语言表达能力超强，加上廚艺了得，圈粉无数啊。
好狗啊
👍
小高姐的视频，很实用，给人超级视觉享受，解说简洁明了，没有废话，必须点赞
太喜欢这个做法了。我们还意外的发现，用提前做好的囊做披萨饼，特别方便，特别好吃。我们一家对小高姐除了感谢，还有发自内心的敬佩！有了小高姐，我们的生活美好了很多！
我真的不知道该怎么形容小高姐了😂 简直是神啊
Dear Xiao Gaojie, you are such a good teacher. I shall make this in the morning. I never have come across a recipe for naan before. As always, you're a superb video-maker and teacher of cookery.
Many thanks from Phoenix, Arizona, USA.
Lisa Hinton I am a Chinese American, and I never expect Americans watch this....😃
Lisa, I also live in Phoenix, Arizona. So nice to see someone living in the same city also likes xiao gao jie's channel.
Just prepared this for dinner. The proportion was perfect.
Although I used half all purpose flour and half whole wheat flour. And I don't have a pizza stone, instead like my mom does, I applied some water to the surface of the rolled out dough and slapped it on a hot griddle to stick. Once bottom was cooked I flipped the griddle itself and hovered over the open flame till the top layer was lightly charred.
Recieved a lot of compliments. Thank you for the recipe 😊
whoever you are....BRAVO!!! probably the best naan bread recipe execution I've ever seen. That is outstanding. Such proper steps. Such a brilliant outcome. I thought the baguette elements, like folding and resting was just inspired thought. Bravo. Thank you for sharing. btw...BEST naan i've ever tasted.
Agree!
This is the BEST naan.
@@MsRose120 white horse wise...white horse strong...white horse eat naan n curry...white horse must now hurry. BEST naan now every day...White Horse now teach the way.
I'd say this is the PERFECT recipe and the ABSOLUTE RIGHT WAY to cook naan in Oven at home. Bravo!
面揉到最后，面光手光碗光看的太治愈了。😍 忘了说了，这配上之前的咖喱羊肉或者butter chicken,太满足了
说到我心里啦，我经常做咖喱羊肉和这个饼来配。
K Yang butter chicken 和 naan简直绝配
@@MagicIngredients 敲碗碗等視頻.Jpg
@@MagicIngredients +1
@@MagicIngredients 小高姐，汇报一下，头一次做我失败了。揉到最后，面还是一坨，很黏手无法达到光滑的表面。我按的克重放的，没敢走cup计量，感觉原因估计我们村里面粉吸水量不同水放多了，或者我放的instant dry yeast，发大发了? 打算加点面粉挽回一下😭，wish me luck
小高姐的视频有魔力。。。我已经照着视频做了好多好吃的了。。不仅厨艺涨了，体重也没落下😂😂😂😂
@Endangered121 当然，很简单易懂，配方也很好
evelyn zeng 特别是蒜香面包，简直神仙！
@@xiaodanyin4214 你试试法棍，做完我都觉得自己老厉害了😂😂
真的胖了很多 尤其是疫情之后跟着做。。。
我的麵團一直很黏手而且我蓋保鮮膜室溫放2小時冷藏放5小時了還是很黏。可以幫我指導一下可能原因嗎？
光看小高姐盘面团就觉得很治愈 (*≧▽≦)
谢谢你。\(^o^)/~
真的，特别是揉得又软又光的那刻，简直是orgasm for the eye
光面警告
看到了两个我都崇拜一直follow的美食博主的商业互吹，既好笑又欣慰！爱你们哦！
小高姐的視頻可反復再看，每次均有迥異感觸和收穫。咖喱醬佐印度nanan 是美味絕配，超愛小高姐的指導配方，最棒小高姐👍🏻。
I need a sec here to pick my jaw off the floor! This is probably the best garlic naan recipe out there!!!
小高姐是我最喜欢的美食频道
谢谢你。
我也是，最喜欢小高姐的美食视频。一般半夜看起来就停不下，有时候还害得我起来弄点吃的: )
This is the best naan recipe and directions I have seen! God bless you for sharing!💯❤🥨😘🤗🔥👍🏻
I am surprised you are so talented not only chinese also Indian cooking . It's amazing. Great video 👍👌.
我没有pizza stone, 就用平底锅，大火烙的，一面大概烙1-2分钟，出锅确实是软的。吃的时候，再用小烤箱烘两分钟，表皮就脆了。天哪，简直太好吃了！停不下来。
One of the best recipes. I have seen about 50 Naan recipes and none of the shows how to do in an oven. A+
我喜欢手按在白白胖胖的面团上，感觉无敌好，无敌解压☺️☺️☺️
Y Zhao 哈哈，其实每天晚上就可以呀
小高姐我真的沒有再多的膝蓋給你了🤣
那就给我一个拥抱吧。\(^o^)/~
小高姐的 Magic Ingredients 教程太好了。真心感谢你 教会我们这么多美食。同时想问一个问题。用黄油做的油酥可以代替印度油酥吗？
小高姐的 Magic Ingredients 想问你那个石板那里可以买到。谢谢你
@@郑瑜-b2d 印度油酥ghee就是用butter做的呀
@@郑瑜-b2d 去水去奶清的黃油就是油酥
Finally got to make this Naan recipe today, and WoW!! This has to be among the best Naan recipes on UA-cam!! Thank You very much for sharing, God Bless..
Just like we make it at home in New delhi 💕. Congratulations it looks perfect !
哇！一直都很喜欢印度烤饼，竟然看到了做法真的好激动想要自己尝试一下。已经开始梦想吃到自制的garlic naan时的味道了💗 💗 💗 Thank you for the demo & detailed instructions
既焦酥又柔软，口感层次真丰富，吃起来的感觉肯定棒，跟我卖的望远镜一样好吃😋
我相信你的望远镜一定更好吃。\(^o^)/~
Beautiful channel! so elegant and precise her measurements are.yet she never compromises on authenticity! thank you my dear
天啊家裡真的可以做出印度烤餅！
實在太感謝了小高姐！！😭😭
😁
小高姐真厉害啊，看得我停不下来。什么食物在她手下做好出炉的时候都是很幸福很香甜的模样。真是神奇的双手。
看了好多个制作印度烤饼的视频，小高姐讲的最好！真心佩服
撕開烤餅，蒸汽飄散的瞬間，隔著銀幕彷彿聞到了濃郁的奶油蒜香
還可以想像到入口Q彈的咬勁⋯
也太幸福了吧！
I don't speak Chinese, but this was a great Naan video. 我不會說中文，但這是一段很棒的Naan視頻
Making this next bread baking day...amazing how you used the strainer and towel to transfer the dough to the stone. Thank you.
I know it is quite useful. The oven is just too hot for your hand.
Great tip!
@@MagicIngredients thanx. That's great
Kindly guide , is the towel wet or dry ?
@@missapple6949 It is damp.😀
太棒的做法！ 有過於很多印度人的食譜，敬佩你的廚藝!
She nailed it better than most of the indian recipes on you tube😘
今天做了 用了半个方子做了八张饼 没用烤箱用的9.5寸平底锅 非常好吃 家里有个picky eater都很喜欢吃。用了隔夜发酵省了很多时间
Tried the naan bread recipe today and result is amazing 🎉.Bread was soft and fluffy. I used cast iron instead of pizza stone and it works well too. Thank you, Xiao Gao Jie ❤ for sharing your clever technique placing the dough into oven 😊
do u use greek yogurt or just yogurt
@@po9569 greek yogurt
Thank you for such a great and easy recipe! It was successful on my first try. I do not have pizza stone so I now use 2 bake pans and make 2 naan at a time, 2 minutes at 500 F and 1 minute broil, the result has been amazing. Also I just stretch the dough by hand and place it on a big cutting board. Get a family member to help you so you can make 2 naan every 3 minutes.
只是想來謝謝小高姐，妳的解說和示範讓做法變得俐落明瞭，也讓我更有信心試著做。我照著做好了，好好吃啊～
she is perfect as per indian standards. great job.
I love your videos! I recently started making breads and I always find your recipes very easy and accurate to follow! Thank you for the english subtitles. :)
Is there anything you can't make?!
You are simply amazing!
Thank you so much for your kind comment.
I know, right?! She is amazing. I successfully made her ice cream without a machine and it was perfection! It was perfectly balanced. 🤗She is an awesome cook and teacher.❤🔥💯👌
@@KingdomMusicCitizens Woow 👍
I've checked out a few other videos and I have to say this is the best.
原來garlic naan 是這麼做的。我特別喜歡印吃度菜，garlic naan 一頓能吃7-8張，好吃。做法原來很簡單，今天就自己做。👍🏼
i just spent 2 weeks looking fo this video. I first tried this recipe in 2019. it came out so good. i wrote it down and accidentally lost it. I am so glad i found it again. I subscribed and liked just in case i loose it again. it is that good.
看着面团越变越光滑真的很治愈，小高姐🌹
Enjoying your happy voice at the end of the video. :) Thank you for sharing this beautiful video... love indian food!
在Bengaluru只要10盧比就能買到一大張了，還用報紙包覆，但餅放著一天後會變的奇硬無比，我都淋上煉乳配著吃，Dosa也很好吃的^^
小高姐真的蠻厲害，期待下一期精彩視頻
This is truly an amazing recipe, my husband really loves the naan I made. Thank you so much for sharing this recipe 🥳
Amazing impressive, you proved there can be more ways to do one thing rather than depend on one method only, so much technique u thought me , i'm Indian here and I'm mindblown, u have no idea how difficult is to master naan and you did it so effortlessly wow
Thank you for the great recipe! The naan came out great! My oven has a broiler, so I tried it with the broiler on and with the broiler off. I do not recommend turning on the broiler. It gets too hot from the top, and the naan does not rise as much. I don't have a pizza stone, so I used a cast iron skillet. It worked fine. Thank you very much for the great recipe and video!
每次听小高姐一边吃着美食，一边笑着说“谢谢大家收看”，就有种被嘲笑了“你们只能看吃不到”的心酸😔
同感.看了肚子難受...
每次结尾的时候唾液腺都会收缩得好难受。
@@xklymr4395 还有， 就是她总是把每样都说得轻而一举，其实不然啊
哈哈 戏精 你好！
@@ragor999ragor ，
我的天啊！正在看手机，得到提示！这是我最爱的馕啊！终于盼望到了！！！我爱你！小高姐！！！
这个也是我家最爱吃的饼。\(^o^)/~
小高姐的 Magic Ingredients 我们这里印度料理馕是可以随便吃的，我每次都是3张（其实还能吃，只是实在不好意思再要😂）我一女的，比我老公（他就能吃下一张）吃的都多。。。。
你在哪里啊，naan可以顺便吃？我也要去吃。\(^o^)/~
小高姐的 Magic Ingredients 别 姐～我怕他家店黄了咋办🤣啊 我在东京。东京所有的印度料理店都是这个操作，点他们的一份咖喱套餐，印度烤饼可以随便吃～
@@苏妃-q9m 是么，我也在东京，这个馕在东京卖的好贵
講解清晰簡單，步驟不馬虎，真的值得收藏。
小高姐，您好，您真太聰明了，布帕綁網勺真是太好用了，非常成功的點子。謝謝您
Im so excited to try this. I ate some purchased from the store but would love the accomplishment of making it myself.
Thx for your video.
What's with these angry rude people.
Her using a hot stone is a brilliant substitute for a Tandoori oven. Naan possible at home ok.
yes you are correct
Pizza stone is a brilliant idea. Great job and recipe! She is an amazing cook!
I agree! It’s an excellent idea. I’ll be doing that today with my baking steel.
@Victor Murat awesome idea as well👍
I don't have hot stone. can i use cast iron steel to substitute?
I think I've never had fresh naan. This looks amazing!!!
check it out in any Indian restaurant, It is good.
@Amy G Come to India to taste the best foods
I made these naan using a stone for baking and this is the best result I have seen from a youtube recipe so far
女儿最近迷上了印度料理店，对咖喱和馕饼赞不绝口，今天按小高姐的方法做了，超赞 ！女儿说我是天才😂没找到石板，我买了一个烤箱可用的铸铁烤肉板代替，太成功了！谢谢谢谢小高姐😊
Being an Indian I learned the perfect recipe from you😂
3:45 after doing that put that in a Kadhai full of Hot oil, you'll get another Indian delicacy called Bhatura which goes very well with Chhole (Chickpeas), which the Indians cherish as much as this lovely Naan.
This is the BEST recipe + instructions on youtube! Thanks for making the 'right' kind of naan bread! ❤
特別愛吃印度烤餅，決定來試一試。祝我好運！
Best garlic naan recipe in the history of UA-cam. I'm in awe. The best recipe coming from someone who's nit even Indian, hats off 😍
You're so gifted!...clear explanations, best tutorial..thank you🌻
You always makes cooking look so easy. Your family is so blessed with a great chef at home.
看过很多美食节目，最喜欢的就是小高姐
😃看着小高姐肉肉的手揉面团，就知道一定能做出美食
I cut the recipe in half and they were spectacular. great video. subscribed.
I must say you made them very well and it is better than many Indian made.
非常喜欢看小高姐的节目，
谢谢你。
@@MagicIngredients ☺☺
I just made these. They were so good. Thank you!
啊好喜欢吃naan，尤其是蒜味儿的～之前都是买超市现成的，可是蒜味的小型naan总是买不到，这下可以自己做了～小高姐你是厨房之光😆😆🥰
我现在很少去超市买naan了。每次都会做很多，然后冷冻起来。
小高姐的 Magic Ingredients 好的！我看到你也入驻抖音了，更容易向别人安利你了～比心❤️
小高姐的 Magic Ingredients 小高姐是要烤完冷冻还是生饼胚就去冷冻呢？
@@mingli5516 烤完以后放凉，装入密封袋，冷冻。因为淀粉类食品在冷冻环境里淀粉老化速度会变慢，如果是放在室温或者冷藏温度里，淀粉会慢慢老化失去筋性，吃起来口感就会变得干，没有韧性。所以一般包子馒头面包一时吃不完都是密封放冷冻室保存比较好。要吃的时候拿出来蒸或者烤回温就可以恢复新鲜的口感。
trader joes的garlic naan特别好吃！
Hey guys, Garlic Naans are just life! Due to my gluten intolerance, I tried to make Gluten-Free Garlic Naan and it turned out sooooo well! If you're also gluten intolerant and would like to check the video out, here's the link: ua-cam.com/video/5n0HzNWBbsY/v-deo.html
小高姐的视频个性十足，干净利落，一个字，帥！👍
I'm so inspired to make a garlic naan right away, perfectly done awesome 💕💕💕
cool~
Me too 😍
還好我吃飽才看,否則口水流滿地了,谢谢小高姐！
小高姐，天才啊！学历一定非常高吧！
我只是一个爱做饭的家庭妇女。\(^o^)/~
小高姐的 Magic Ingredients 小高姐太棒啦！爱你
很荣幸得到小高姐的回音，高兴😊
修养这么好，不是一般家庭👪
真的喜欢你！都像你学习！
试过了，面活的太软了，饧面两个小时后还粘手。后来加了一点油终于可以正常操作了。烤出来后抹上蒜油真好吃。谢谢小高姐。
i halved the recipe and reduced the water a bit since my yogurt is more liquid
following the comments i cooked the naans with my cast iron skillet - make sure the balls are well coated with oil when you shape them
and then you get the best naans!!!!!!! thanks a lot for this great recipe!
小高姐，我小宝五岁直接把嘴巴👄贴在Ipad 上面吃起来了。非常感谢🙏
哈哈！好有畫面喔～
看了就肚子饿了，不知道有没有机会吃小高姐做的饭
小高姐治愈的声音真好听！！！！
拔草了小高姐的这个印度烤饼，让我想起了以前家门口一块钱的铁桶烤饼，原理相通。有香葱咸味和白糖两个味道，嘎嘣脆！
真羡慕那个跟小高姐一起的人啊啊啊啊啊啊啊啊，天天可以享受美食。。。。