Good easy recipe, the yoghurt can really be replaced with anything you like, sour cream, creme fraiche, milk, water, as long as the dough is the right consistency, also you can freeze them after cooking and 4 minutes in the oven and they are perfect again.
I think I'm going to try to freeze them. sounds good it putting them in the air fryer to thaw it out. Thanks for that suggestion because sometimes I don't have teh time to make bread.
@@ggundercover3681 good idea to freeze them and hit them in the air fryer. I've been making honeycomb bread, custard bread and carrot cake in our air fryer recently. Getting better at working out the temperature difference
@@ggundercover3681 sounds like a great idea during a busy time. We cut them in half and made pockets out of them. We opened the Pocket up like a paper bag and stuffed it full of Tandoori chicken and salad. So yum and easy
I made these today but with whole grain flour and part oat flour and added some spices and herbs we all loved them and I rate them 11/10 recommend everyone to try them. Thank you so much for this incredible recipe I will be making this for many years to come.😋😋
Thank you for this, just tried them with a curry, and I added 1tea sp of cumin and 2 tea sp of tandoori curry powder as well just to spice things up and worked out very well 😀
Great bread, very delicious, the only thing I would say is that you have to add a little bit extra flour because it's a wet mix and also add some butter and salt on the top once it's cooked, it's way better
I have tried so many naan recipes all with yeast and this one is THE BEST hands down and NO yeast!!! Thank you! Thank you! So tasty. So soft. YUUMMMMMMY!!
I used gluten free flour and it turned out really good. I started with a cup of yogurt just in case. But I needed the other one third cup. It was perfect. Thank you for this recipe and your presentation. 😊
Great recipe. I used sour cream instead of yoghurt as that's what I had on hand. Worked great! I'll be adding garlic and chives to the dough next time.
This recipe is SO delicious!! ONLY thing i'd look out for is the quantity as this tends to make a very wet dough. I would use 250g flour with around 280g yoghurt :)
Mine was a disaster at first. I needed to add about another 100g of flour in stages to stop it being a soggy mess. I guess the moral is to add the liquid in stages to get the right consistency. :-)
I tried these, but I didn't have yogurt, so I used water instead. Around 3/4 cup, adding little by little till the dough felt right. Cooked on medium heat for 3 minutes on each side. They came out really tasty, nice and easy. I forgot the temp from the video actually, so next time I'll try it on med high for less time. I was wondering why mine didn't inflate, but they came out like pita bread, so it was still good. EDIT: I got it to come out just like the video on the 4th try. Some things that I did that made a difference. I kneaded the dough for at least 20 minutes. At first it's super sticky, then a couple minutes in, it forms into a nice ball, but then I kept going and it got kind of sticky again. I just kept going till my arm was hurting and I had to stop. Another thing was to stretch it out, I used the rolling pin at first to start the disc, flip roll some more, then toss the dough on my fist for a minute or so to stretch it out with gravity. Hanging it from my finger tips also helped to make it bigger, around 8 inches wide. Then the heat on the pan was medium high but a little closer to medium. They puffed up really big for me on the pan. 👍 When kneading dough, to see if it's ready, do the window pane test, where you can take a piece of dough, and stretch it out slowly and it should become like a thin membrane without tearing. There's the poke test to see if the dough bounces back, but the pane seems to be better or more obvious for me. I try not to add any flour when kneading, a very light dusting of the table at most, because the more you add, the more flavor the bread is losing, and the gluten hasn't developed as much on that new flour to be able to stretch.
Thanks for the tips as I am making it now and my dough is really wet and cold. (My yogurt came directly from the refrigerator) I am a bit worried, but hopefully it will be ok.
@@haddiewillsburg1453 I think you added too much wet, it shouldn't be sticky. When adding the wet, you should do it little by little, like a tablespoon at a time and mix it in. It's the hardest part to get right and there's a thin line between too wet and just right. Add it in while mixing and kneading as you keep an eye on it and feel it with your hand to make sure it's not getting too sticky. I make it with water usually, and there's a point where the flour still looks too dry but it's actually just right. Adding just a tiny bit of water after that will make it too wet suddenly, but if you just keep kneading it for a few seconds, it'll seemingly hydrate on it's own and come together without becoming sticky. It's counter intuitive but the dough becomes a little more wet as you knead it. Kneading for 10 minutes is alright also, 20 is probably over doing it. Just check that it can stretch well with the windowpane test. I make this bread all the time now, it's my favorite because it's quick and easy, good luck and don't give up, it'll take a few tries to get it right. 👨🍳
@@sharnndurning7952 I don't really measure, I go by look and feel. Add the dry first, mix that up, then start adding the wets a bit at a time and mixing that in slowly until it starts coming together, the closer you get to that perfect point, add less and less, like a tbsp at a time. I noticed that I have to stop adding the wets a little before I think I should, meaning that it looks a little dry. Because there's a point where it looks too dry, like almost there, but if you keep kneading it, it suddenly gets more wet on its own. The trick is to be careful when adding the wets, not to overdo it, because a little bit has a big effect. And then it's just practice and tweaking until you have it the way you like it. The type of pan I use to heat it up makes a difference also, stainless steel works fine for me, I tried it with a cast Iron and it was too fast and they burnt before puffing up, so we have to be careful with that also.
This was good I put in some baking soda and I used plant milk with vinegar in it instead of yoghurt it works well as a raising agent. They are better if you use as little flour as possible when rolling even though the mixture is super wet try to roll them thicker and use less flour then they rise up great like his
I'm making these 🤩 just wow! Easy ! Less ingredients ! Light in weight ! And lookss so yummmmie😫 i can literally smelllla ze gaarlic & parselyyy thru ze air where ever country ur from🤤🌎 THAAANK YOU👍💛
I made them a few times and i love them. Its always too much for us so i freeze them and they thaw very quickly so i like to always have some at home for really any meal. Thank you so much for this recipe. ❤
I made naan bread at 4:50 am because I needed to make egg salad sandwich and this recipe is the best. I still make lunch for my 42 and 31 years old sons
My first time making any kind of bread and it was fabulous!! I love your videos. I am a beginner at most cooking and baking and your videos make it easy to follow along. Thank you! Made your Non American Alfredo sauce- yum!!!!
Good easy recipe, the yoghurt can really be replaced with anything you like, sour cream, creme fraiche, milk, water, as long as the dough is the right consistency, also you can freeze them after cooking and 4 minutes in the oven and they are perfect again.
Yes anything on hand will do. The reason people use yoghurt is because it acts as a leavening agent..
I think I'm going to try to freeze them. sounds good it putting them in the air fryer to thaw it out. Thanks for that suggestion because sometimes I don't have teh time to make bread.
@@ggundercover3681 good idea to freeze them and hit them in the air fryer.
I've been making honeycomb bread, custard bread and carrot cake in our air fryer recently. Getting better at working out the temperature difference
@@ggundercover3681 sounds like a great idea during a busy time. We cut them in half and made pockets out of them. We opened the Pocket up like a paper bag and stuffed it full of Tandoori chicken and salad. So yum and easy
@@ralsharp6013 incorrect. Doesn't work with WD40.
Love these videos!!!!!! No talking, straight to the point and easy to follow! I subscribe today!
I made these today but with whole grain flour and part oat flour and added some spices and herbs we all loved them and I rate them 11/10 recommend everyone to try them. Thank you so much for this incredible recipe I will be making this for many years to come.😋😋
So happy for this video bc I’ve been wanting to make flatbread. Now you’ve given me the how-to and recipe , and it’s easy! Thank you! 😀
I can't tell you how much i love bread 😋 this looks so good!
I just made them today. It was easy and tasted great. The texture is rather chewy and crispy from the outside. Thanks for the recipe.
This looks soooooooo yummy
It's well prepared and easy to make 👍
These are delicious and cooked to perfection. Thank you❤
Absolutely perfect recipe! Thankyou!
Thanks a lot.merci beaucoup pour vos recettes.شكرا جزيلا.
Would be trying this recipe soon, this looks really appealing and i sure it taste great as well
So much joy to watch you make the flatbreads 🫓
I did these earlier after watching your video ..... they were bloody brilliant!!!!! So easy and very very tasty . Its given me a lot of ideas now
Just made these. Quick and easy process. Deliciously light end product.
Thank you for this, just tried them with a curry, and I added 1tea sp of cumin and 2 tea sp of tandoori curry powder as well just to spice things up and worked out very well 😀
This has been the best naan I've ever been able to make. Thank you!!
Funnily enough this is eerily close to a tandoor garlic coriander naan in taste. Top stuff !
@@slimsharky29 oh wow, I didn't even notice this wasn't marketed as a naan recipe! I'm obviously no expert but it was super good 😊
This flat bread looks so delicious! Must try!
Merci pour cette superbe recette facile à réaliser...comme toujours😉👍
Looks super delicious and easy!
Tentatively, what's the kneading time...as in how long do we have to knead the dough.
So,we had these flatbreads for supper,thank you again it is going too become a favorite with my family 💞
Felicidades The Cooking Foodie me encantan tus recetas todas muy deliciosa no me pierdo ni una saludos 😆
Looks delicious, looking forward to try it!
These are FANTASTIC!
Thanks
Your recipes are Awesome💯
Thank You For Sharing😊🤗❤
Just made this. Awesomely delicious!
I've made these a few times now and they're amazing 👏
Great bread, very delicious, the only thing I would say is that you have to add a little bit extra flour because it's a wet mix and also add some butter and salt on the top once it's cooked, it's way better
Doing a culinary final and I needed this as a reference.. I’m confident I can do it 🙏🙏🔥
Wow, I can't wait to make this. Thank you!
Just made it now! I used skyr yoghurt so it’s packed with protein! It is delicious!
Looks delicious. Love flat bread
My kids love this, I am definitely going to try this recipe 👍
Thank you! Can’t wait to make it !
Just made these! Bang on really enjoyed them. Cheers
That looks fabulous!
Just tried the recipe for the first time despite the mess they were delicious 🤤
10/10 - this was delicious...no more shop bought ones now! Thanks!
Great Recipe! I will need to try this
Great job .easy and straightforward
That looks amazing
Good!!!!! 멋진 레시피에요!!!
Made these today, absolutely delicious 👌
I have tried so many naan recipes all with yeast and this one is THE BEST hands down and NO yeast!!! Thank you! Thank you! So tasty. So soft. YUUMMMMMMY!!
❤
Wooow! Loving these!
Thank you for sharing 💞
Amazing recipe. Came out great❤
I want to make this so bad. It looks really good and easy thanks
I used gluten free flour and it turned out really good. I started with a cup of yogurt just in case. But I needed the other one third cup. It was perfect. Thank you for this recipe and your presentation. 😊
That's what I came here for! Thank you sir @terryjoe
easy turned out great
Great recipe. I used sour cream instead of yoghurt as that's what I had on hand. Worked great! I'll be adding garlic and chives to the dough next time.
Made your recipe for a Greek dinner and it came out great and very easy, This is a keeper for future great meals. Thank you & i will be watching
❤
Just made this. It’s so great and easy ! Thank you!
😍😋
This flatbread looks tasty. Thank your recipe ^^
Beautifully light and slightly charred!
I absolutely love this simple recipe. It will make my rotis better.
Looks very delicious 😋😋
This recipe is SO delicious!! ONLY thing i'd look out for is the quantity as this tends to make a very wet dough. I would use 250g flour with around 280g yoghurt :)
I did the same
Same. I thought I messed it up but more flour fixed it
Mine was a disaster at first. I needed to add about another 100g of flour in stages to stop it being a soggy mess. I guess the moral is to add the liquid in stages to get the right consistency. :-)
What type of flour
@@chrisevans4006 The flour listed in the description.
Thank you so much 💕
Awesome. I will try soon
Just fantastic... gonna make it right now...💥
I'm eating one naan at 5:18 am It was the easiest way for me .I do freeze this bread it's a super recipe. Finally something quick to do .
so easy , thanks very much
Hi .
My son love flat Bread.
I going to make today
Thank you mister Foodi.
I love your video.
I wish one day we can see you.
Just made them easy and yum😋
It look so yummy,yummy!!
I tried these, but I didn't have yogurt, so I used water instead. Around 3/4 cup, adding little by little till the dough felt right. Cooked on medium heat for 3 minutes on each side. They came out really tasty, nice and easy. I forgot the temp from the video actually, so next time I'll try it on med high for less time. I was wondering why mine didn't inflate, but they came out like pita bread, so it was still good. EDIT: I got it to come out just like the video on the 4th try. Some things that I did that made a difference. I kneaded the dough for at least 20 minutes. At first it's super sticky, then a couple minutes in, it forms into a nice ball, but then I kept going and it got kind of sticky again. I just kept going till my arm was hurting and I had to stop. Another thing was to stretch it out, I used the rolling pin at first to start the disc, flip roll some more, then toss the dough on my fist for a minute or so to stretch it out with gravity. Hanging it from my finger tips also helped to make it bigger, around 8 inches wide. Then the heat on the pan was medium high but a little closer to medium. They puffed up really big for me on the pan. 👍 When kneading dough, to see if it's ready, do the window pane test, where you can take a piece of dough, and stretch it out slowly and it should become like a thin membrane without tearing. There's the poke test to see if the dough bounces back, but the pane seems to be better or more obvious for me. I try not to add any flour when kneading, a very light dusting of the table at most, because the more you add, the more flavor the bread is losing, and the gluten hasn't developed as much on that new flour to be able to stretch.
Thanks for the tips as I am making it now and my dough is really wet and cold. (My yogurt came directly from the refrigerator) I am a bit worried, but hopefully it will be ok.
@@haddiewillsburg1453 I think you added too much wet, it shouldn't be sticky. When adding the wet, you should do it little by little, like a tablespoon at a time and mix it in. It's the hardest part to get right and there's a thin line between too wet and just right. Add it in while mixing and kneading as you keep an eye on it and feel it with your hand to make sure it's not getting too sticky. I make it with water usually, and there's a point where the flour still looks too dry but it's actually just right. Adding just a tiny bit of water after that will make it too wet suddenly, but if you just keep kneading it for a few seconds, it'll seemingly hydrate on it's own and come together without becoming sticky. It's counter intuitive but the dough becomes a little more wet as you knead it. Kneading for 10 minutes is alright also, 20 is probably over doing it. Just check that it can stretch well with the windowpane test. I make this bread all the time now, it's my favorite because it's quick and easy, good luck and don't give up, it'll take a few tries to get it right. 👨🍳
@@gabe687 Thanks for sharing, I will try this today.
The recipe had much more wet ingredients that dry . So every time I make these I just have a soggy mess . What ratio do you recommend ?
@@sharnndurning7952 I don't really measure, I go by look and feel. Add the dry first, mix that up, then start adding the wets a bit at a time and mixing that in slowly until it starts coming together, the closer you get to that perfect point, add less and less, like a tbsp at a time. I noticed that I have to stop adding the wets a little before I think I should, meaning that it looks a little dry. Because there's a point where it looks too dry, like almost there, but if you keep kneading it, it suddenly gets more wet on its own. The trick is to be careful when adding the wets, not to overdo it, because a little bit has a big effect. And then it's just practice and tweaking until you have it the way you like it. The type of pan I use to heat it up makes a difference also, stainless steel works fine for me, I tried it with a cast Iron and it was too fast and they burnt before puffing up, so we have to be careful with that also.
Love it' and the music.
This was good I put in some baking soda and I used plant milk with vinegar in it instead of yoghurt it works well as a raising agent. They are better if you use as little flour as possible when rolling even though the mixture is super wet try to roll them thicker and use less flour then they rise up great like his
Thanks ☺️ 😋 sounds so delicious 🤤
Thanks 🙏🏼 yummmiiiiii !!
I will try it tomorrow for breakfast...😍
Super, 👍 schnell und einfach erklärt. Außerdem noch richtig lecker 😋
Recipe was delicious!
Spot on!
Thank you!
This is delicious 🤍
Soo soft, and the butter on the top, it's really goood😍
Best flat bread 🤞🏻
😍
Thank you, I used almond flour. Delicious and easy.
Looks so tasty 👍
Thank you,
This is an amazing recipe. Thank you. Do you use plain or self-raising flour?
I'm making these 🤩 just wow! Easy ! Less ingredients ! Light in weight ! And lookss so yummmmie😫 i can literally smelllla ze gaarlic & parselyyy thru ze air where ever country ur from🤤🌎 THAAANK YOU👍💛
This is so therapeutic to watch!
I was awestruck when the bread fluffed up! :)
I made them a few times and i love them. Its always too much for us so i freeze them and they thaw very quickly so i like to always have some at home for really any meal. Thank you so much for this recipe. ❤
❤
I made naan bread at 4:50 am because I needed to make egg salad sandwich and this recipe is the best. I still make lunch for my 42 and 31 years old sons
Ahhh love this
Thanks!
Yep. Soon!!👍👍
Absolutely brilliant ♥️
🙏❤
كل التحية لكم من فلسطين 🇵🇸
En Mexico acostumbramos a hacer las tortillas de harina, super ricas con frijolesy chorizo.
WOW! YOUR FLAT BREAD LOOKS LIKE SINGAPORE ROTI PRATA... I love roti prata tooo..... Great recipe.... See u next time...
Fantastic bro you are fantastic I love cookie foodie
Que maravilha, bom dia
looks soo Yummy!!!
Conquering the world with the beauty of making?
Like the recipe great will done ❤
My first time making any kind of bread and it was fabulous!! I love your videos. I am a beginner at most cooking and baking and your videos make it easy to follow along. Thank you! Made your Non American Alfredo sauce- yum!!!!
Thank you so much for your comment. Enjoy your cooking adventures 👌
@@TheCookingFoodieHad to come back for this recipe. Still loving your channel as much as I did a couple years ago! Thank you
My favorite flatbread recipe so far
😍
Great,
These little beauties got me out of the dog box with my wife! Your a life saver ;)!!!
Yummy and delicious 😋👍👍