Garlic Naan | Roccbox Recipes | Gozney
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- Опубліковано 22 сер 2019
- Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens
Get the full recipe at -www.gozney.com/blogs/recipes/...
Without owning a massive Tandoor oven it’s always been pretty hard to recreate curry house naans at home - until now! The overnight ferment with this recipe develops the most incredible flavour whilst giving us the chewy, airy naans we associate with a perfect take away curry.
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This guy needs his own TV spot, food show or whatever he'd fancy, amazing personality that really translates onto the screen - I need more!
I need a hardcover Gozney cookbook, please. Thanks.
Seriously, how great would that be?
I've never seen such a fantastic brand content channel. Super cool and funny presenter, very much professional (long fermentation, low amounts of yeast or even sourdough), and the brand gently presented in the back. That's massive.
I bought my Roccbox entirely because of Joe Boiling. OK, I didn’t, but I am thinking of buying a second one and naming it after him. What a star.
wait, is this the guy who went to Canada to make the largest Naan??
Don’t skim the foam when making ghee, mix it in and keep scraping the sides. Once the bubbles go from foamy to clear, you are done.
best host on the channel..better than those "celebrity" chef whatever's..Great thorough teaching, great instruction..gotta try that soy/butter trick..thanks sir
I totally agree. In fact I didn't know his name until reading it here. I am so glad he's not "Chef Joe" or "Chef Joe Boiling" or whatever. I think the term "chef" is way overused. "Yes Chef!" "No Chef!" It's complete arrogance as far as I'm concerned. I respect the advanced training of people who go to culinary school but as someone who works in high tech with very talented people with advanced degrees (self included), we are perfectly able to go through the day calling each other by name and not by title or degree. Let a person's skills, talent, and personality speak for itself without the artifice of a title.
Thank you Joe. Watching your videos is not only amusing but very inspiring. My husband and I cooked these up together for a dinner party and they were AMAZING! That garlic ghee was sensational, the smell alone had everyone in the house dipping into it.
I love this guy! His very entertaining! 😂
just made this for tea it was the best naan ever- stuff!
These are really fantastic. The roccbox is great for pitas also. It seems the quick high heat cook doesn't dry out flatbreads like my home oven (even at 550 with a steel) does.
This man is a absolute legend 👍👍👍
Woooowww this looks so good 🤤🤤
Joe, hands down the best vids!
tastes absolutely delicious ! You can make the garlic butter more easy if you can buy the gee (concentrated butter) in a shop. saves some effort and tastes almost the same!
Entertaining video and nice recipe! Note: the garlic oil will definitely not keep for 3 months in the fridge. Commercial garlic infused oil is made with acidified garlic to prevent botulism. Because homemade garlic oil is not, it is not food safe past 1 week in the fridge, according to the FDA, and it must be completely tossed if left at room temp for 4 hours.
Alex L I could be wrong but I think removing the milk solids while it was cooking might have extended the shelf life. I'm pretty sure ghee lasts a relatively long time. But I'm not sure whether the garlic and cilantro would last that long
@@FennyWhopper ghee lasts practically forever even when kept out
@@FennyWhopper the problem isn't the butter/dairy but the garlic. The botulism bacteria *loves* garlic. It's a low enough quantity that you don't have to worry about it in normal circumstances but letting it sit at room temperature in an environment where it can multiply is bad news. I leave my butter on the counter for weeks at a time, protected from the air as much as possible. The only real problem is exposure to oxygen which will make it go rancid but if I make bread, it mysteriously disappears in any case.
Looks great!
Love it - make me drool
you should be on telly - excellent presentation - and Spielberg's best movie is Duel
Very entertaining! Thank you. Hilarious
I like you!! Gonna try this!!
Those are some cheeky naan doughs.
Keep making videos like this showing amazing things I could make in a Roccbox, and I'll likely end up buying one. My baking steel and frying pan are as thick as they come, but they'll never produce a naan as beautiful as that on my stove or in my oven.
its all to do with the heat and fast cooking times and good dough, I have a proper tandor oven and that goes to 700ºC Naan takes no more than 45 seconds on the side of the oven when you have finished the meat dishes or vegetable dishes.
Omg this looks so good & joe is hilarious! Xxx
I really enjoyed watching your video; your beautiful accent and great attitude. Concentrating on those two, forgotten about the Garlic Naan! Now, have to watch again , this time for Garlic Naan Recipe 😊
This guy is great
I could eat this every day for the rest of my life. I would love to be able to have a "ROCCBOX". I love to cook and create recipes. Bread is my favorite food group... well Bread & Cheese. Maybe some day I can get a small one.
I love this guy..... he is so interesting
Ooni Karu 16 is great..
Hook was totally underrated!
What is the desired dough thickness when your rolling the dough out?
Ghee is awesome but garlic butter works just as well :)
Chef you are phenomenal...I watched all pizza videos of yours please reply my dough becomes excellent but Pizza not at all ..My OTG has only 200 degree centigrade temp.just let me know how can I make some combination tricks with gas stove to make a good crust...
Many of them might be with same problem..Waiting for your reply!!!
Love from India
I'd love to see you recreate a cheese naan, I've never been able to get it perfect.
Where I work we just put the cheese on top of the plain nan so much easier and customers love it
Normally naan cheese.. We mix grated cheese with a raw naan dough..make a round shape, rest it for 10-15 mins fermentation and Than roll it til thin.. And bake.. Done
Too many method man.. Naan is simple baking, fermentation.. No need to spray...
Joe Boiling is a star!!
Hi guys, I came through the Channel "Cansei de ser Chefe" (Means: I'm tired of being boss) is a Brazilian channel about Cooking, he made a recipe for you, the fantastic Detroit Style Pizza.
I subscribed, congratulations on the channel ♥
PS: He indicated your channel.
Nice, sense of humor not much my one a bit 😉 but overall, worth to make it 🙂
God Bless You All 🙏
Fantastic! Soft juicy but next time I will avoid the soy sauce
i live in Toronto... where is Canada did you make this epic naan :)
I don’t naanderstand why there aren’t more likes on this. Joe is naanbelievable
Because its nowhere near to naan, It may taste good but its not naan.
Hi Joe love the way you present your show, just one question. How can I convert your recipe to use my sourdough starter instead of normal yeast.
I’d like to do the same thing-I haven’t tried it, but ran the numbers. If you’re shooting for 12% starter (pretty standard), then assuming starter is 100% hydration, you’d use 108g starter. Then reduce flour to 396g and milk to 171g to hold flour/hydration constant, considering the flour/water in the starter.
That would mean 56g of the liquid is water (i.e. from the starter) instead of whole milk (per original recipe), though.
awesome stuff mate. however my dough came out tacky af after 20 hours. wrong flour? was using type 550 wheat flour..
I love this guy. His shit-eating grin makes me literally laugh out loud.
is there a chicken tikka recipe for the Roccbox) the temperature of the oven should easily recreate that of a tandoor, Im lucky to have one and it gets up to 600ª if I let it but 450 should do the trick easily.. any ideas? I now have enough saved up to buy my very own Roccbox and bits and bobs so I would like to know, the tandoor is no good for pizzas at all as its like a beer barrel and designed for long skewers about 1 metre long. Its also a big fad to get it up to temperature and so I dont use it that much now and would like perhaps to change to a Roccbox if I know it does the proper chicken tikka as well....
Hi guys can u use dried yeast if u can't find fresh
Not even close to naan, but may taste good. You can't get the right texture without sticking a wet dough to a dry ceramic interior of a tandoor or some other dry surface. When you scrape it off, the crisp is the defining feature of naan
what brand is the saucepan you're using?
This is not naan, but still look delicious
What is that other oven you have in your kitchen?
This looks ridiculously, seriously, undeniably scrumptious, but TBH, with a full day job I don’t usually plan 3 days ahead for having just naan.
I attempted this but my naan’s rose far too much in the oven and ended up over an inch thick rather than naan shape. What did I do wrong? Overproofed? Overkneaded?
Podría poner subtítulos en español m e encanta su canal
Who knows where the lids go.... hahahaha so true! Joe you're a fucking legend!!!
How do you make brown butter if you remove the milk solids, that's what browns
Could you freeze the dough ????
I used your recipe substituting soy milk and soy yogurt. The naan came out very thick. I'm wondering if it's because of a lower fat content of soy vs. dairy milk. Any suggestions as to how to get a flatter naan?
just because it has the word milk in it doesnt mean you can subtitude it with real milk and yogurt....
Use a rolling pin to roll out the dough really thin.
Also don't use this recipe for Naan. Take away and restaurant naan breads are made with self raising flour and baking powder. They don't use yeast.
It's gone crispy cuz it's cooked too low for too long, imo, drying it out to get crisp - it shouldnt need the butter to be plyable post bake. Naan is pretty similar to neapolitan pizza as far as bake goes. Roll it thinner and bake it hotter. It should blister quicker and won't dry as much. Tandoori ovens get well up to 800-1000F and naan bake times are half the time you have for this recipe, which can work in the Roccbox.
But if I'm going to brush it with ghee or butter anyway, as is often done, wouldn't it be good to do it the way in the video? But without the ghee/butter/oil step, I would be inclined to do it your way.
@@Paelorian I mean, the way I'm suggesting would be closer to real naan which they brush with butter, too. But hey, it's really just a suggestion and this is just a recipe - make it any way you want, really.
Can't wait to make this. Also...This guy had me laughing out loud. Who is he? He needs a show
good
that was the best bread in the world plus he started to sing at the end of the vid
Dry yeast?
When can someone who is late to the party expect to have a Gozney dome delivered knowing I can’t even place an order yet :(
Can you make it on a pizza stone?
I just made these.... came out very bready....puffy, but bready, not hollow inside. maybe if I had pressed or rolled them out thinner.
Can you pre make the dough, prove and then freeze ?
Did you find out if the dough can be frozen??
No not from from Gozney, but searched online for naan recipe to freeze and found similar recipe with yoghurt and milk in it that they said could be frozen. Funnily enough defrosting today and cooking later so will find out
That was a naanecdote, not an anecdote. Ahem, I'll get my coat.
I love your vidéo you are sooooo Fanny 😂😂😂😂😂
I'd love to see a renewed emphasis on recipes by Joe... the hoity-toity guest chefs are getting a bit stale...
I second that emotion :-) I've found some of the guest chefs to be interesting, but Joe's recipes are designed from the ground up for the Roccbox, and the ones I've tried so far consistently work very well.
What? No nigella seeds! 😮
6:23
Just made this recipe and baked in a pizza oven. Seriously the best! This guy is no joke, but still a joke. 😂
Please make a Peshwari Naan.
Sorted
Every ingredient is almost impossible to find where i live. i live on the Moon.
Funniest ever!!
naan has to be stick with heat source
I do not have access to the "pizza" oven you use. Can I pan fry it or perhaps do it in a normal oven (what temp and for how long?) ?
Cilantro instead of parsley, or both..
Parsley?!
This is a bunch of naansense
why ?
This is second to naan!
@@pavelstoikov3780 cause that's not a naan! It's more like modified variations of in between naan/pita in it.
UK curry house style naan needs baking powder not yeast. And more sugar. This version looks like pizza base bread.
I don't trust people who don't humm and make noises when they eat their food.
Where did Joe go?
This is not Naan. This is some different kind of flat bread.
Anyone following this guy, remember... No one, repeat no one, in the Naan eating world has heard of Parsley 🤣 I won't even comment on the rest
At least I appreciate that he shows a technique to try to simulate the conditions in a tandoor oven, the toppings are another matter :) But I'd love to see an Indian baker who has lots of real-deal experience with baking traditional naan take a crack at it with the Roccbox. Failing that, how do you recommend topping them once they're out of the oven?
This is no where near a naan/nan and what you made looks like enhanced version of pita bread with garlic.
Agreed. I'm really into my Indian food and this is such an odd recipe. I can't believe it's got soy sauce and parsley in it! It looks nice, but it's not a naan.
I am no expert but frankly its not even close to be called a naan. 2ndly if u r using yogurt y did u use yeast? Yogurt if used in naan is a levening agent. Y do u need levening agent twice ? The over all out look was quite sloppy. Its like under cooked stage of naan. Sorry to be harsh but i have seen kids make better naan in Pakistan.
Naan of deceit 🤭😂😂😂😂.
Thank you for not calling it 'Naan Bread'.
Au koliko nepotrebne priče
Soy sauce on Naan? Sounds like you took a left turn somewhere where you shouldn't have. Also, this sure doesn't look like Naan, it looks like a pizza.
This version probably taste good but hmm... Soy sauce in a naan.. 😒
Seems weird, but in limited quantity it's just a kind of umami sauce, like how fish sauce is often used so limited that it doesn't impart it's anchovy flavor. I think I'd try using miso instead of soy sauce, though. Milder flavor and more complementary to butter and bread. But I'm sure you can omit them and be fully satisfied. Butter, and even moreso ghee, have plenty of flavor. Between ghee, garlic, herbs, and salt, I doubt it will taste like it's missing anything.
Dude, cringe, those are way too thick. No longer naans
Dude ruined the video
You talk funny, what language are you speaking? Some sort of broken English?