I am the funniest TH-camr of all time I watched my latest video and laughed for 69 minutes straight I am extremely funny I am dangerously funny and I have two girlfriends who think I am extremely dangerously funny and they watch all of my videos thanks for listening dear hat
I really appreciate how detailed Adam's videos are, like when he showed to shred the garlic instead of cutting it, and how he goes out of his way to show the outcome of slight recipe variations. I never have any questions at the end because the presentation is done so thoroughly!
Why I love Adams videos 1. They are realistic and use ingredients and tools that everyone has or can easily get. 2. He’s honest he shows his flailed attempts, he shows that it always doesn’t look perfect. 3 the videos are easy to follow
I am an Indian, I live in Mumbai, you made the dough properly, but then the way my parents and grandparents have made it is, they start it on a stove to cook it a little and to get some colour, then they put it directly on the gas fire, it will puff up like a Puri, a Puri is basically naan dough deep fried, that is the way my parents and grandparents made it, my parents didn't use yeast or baking powder or baking soda cause it wasn't available in India at that time, I love your content ❤️❤️❤️❤️
Sorry but as a North Indian I have to correct you. This is a naan, not a chapati. You don't put naans directly over the flame. You do need a tandoor but for home cooking, we cook it over a "puttha" (flipped) tawa but it has to be a rounded, smooth Indian-style tawa so that the dough can stick to it. If you want to try a proper naan, come to Punjab. You can't find a decent naan in Mumbai. Also, baking soda has always been available; it's called "meetha soda" though.
Dude, you're one of the best presenters on TH-cam. No crappy background music No dragging every step out for as long as possible for monetization Complete reveals of all experiments that either failed or succeeded... very educational. And Garlic Naan, that's my favorite!!!!
You can make an even softer naan if you use warm milk instead of room temperature and a tablespoon of milk powder for every cup of flour. Also, if you use APF you have to leave it to rest for a few hours but a whole wheat naan dough is ready to go in fifteen minutes and tastes great!
I'm going to be honest with you. I'm Indian, and when I saw this, I was ready to point out everything that was wrong, but this is actually a really good recipe. Your dough recipe was really good and you even did the whole cooking process correctly, pretty much exactly how my mom makes it.
I’d still say it’s not a 100%. It’s more like a kulcha than a naan. It’s a bit too “bready” for a naan, if you know what I mean. But it still looks like it would taste really good so I’m not complaining!
Actually, I understand that it is not common for Indian families to make naan at home. When they do they mostly use a Tawa. Tandoors take a huge amount of fuel to heat them and as they keep that heat for a long time, they are more suited to very large households, commercial, or community, cooking.
@@kevinu.k.7042 plus most of us City dwellers have no space for a tandoor ( Indian cities are mainly apartment blocks) as well as the tandoor method takes experience and skill more than this approach. Although most Indians prefer just getting our naans from a restaurant as Indian food not shockingly isn't really expensive here for us ( I live in the UK I'm surprised how premium Indian food is considered over there but makes sense it's a foreign delicacy)
@@rahulnamboodiri6660 Hi Rahul, well I would say that there is no other cuisine in the world that has taken the vegetarian diet so far along the road of sophisticated development and no other cuisine which has worked to get such complex and pleasing spice mixes. Perhaps that too is why folk in the U.K like that cuisine? :) Funnily enough I am having home made naans for lunch today. The recipe is a sourdough with yoghurt added as well. The dough was made yesterday and allowed to ferment overnight in the fridge. The long fermentation 'brews' in more flavour. They will be cooked on a circular cast iron griddle on the stove top. Much the same as a tawa. 1minute 30 sec, or so each side. I doubt many could tell the difference from a tandoor baked one. Here Adam is effectively frying his naann (look at the amount of fat bubbling in his pan) which is a bit of an aberration. They would be done dry in a tandoor. Mine are done on a dry griddle at about 300 degrees C. It's unsafe to use non stick pans above 220 degrees C as they give off carcinogens above that temperature. I baste them afterwards. Be well and happy eating and thanks for coming back :)
That's why I watch his channel. Not only does he take us through the experimentation process, he gives great advice for alternatives. My wife doesn't eat dairy, so I usually skip adding cheeses to italian dishes. Well, Adam casually mentioned in his Risotto recipe that instead of stirring in cheese, you can just add a dollop of vegan sour cream. OMG, Game Changer!
@@redbirdsrising Honestly...want to see food challange . I hope you will watch it just a little of your time. I appreciate so much of you watch ♥️🥺 Thank u- follow me guys👆👆
It always gets my goal how things can rise without having any leavening content... Just by using eggs... And why just use eggs when you can use yeast..or both. But I think it looks like a good substitute for making a fast pizza crust...
Congrats on the 1mil subscriber milestone. What a journey it has been. Probably speaking for many - we learned so much from your videos Adam, had tons of good laughs, and explored many niches that surround us, which otherwise would not be recognized. Thank you for being that one cool Internet college teacher, with whom you hang out after the lecture for some beers. Best of luck for the future that lies ahead!
Adam, you have changed my life. I have watched since the first New York pizza vid. I have used tons of your recipes and my parents think im a culinary god. I used to make kraft dinner and now I make those delicious pickles and the potato gratin. from my family and myself, thank you.
Yup... Wish my little bro could be like you. He doesn't even know how to cook pasta.. and he is slightly older (15) :'l I would be so proud if I had a small bro like you
Just reminder - Indians don't eat it regularly/daily. We eat whole wheat flat Roti or Chapati cooked on Tawa flat pan. Naan is like outing or restaurant thing. But we mostly prefer Tandoori Whole wheat naan called tandoori Roti. (not this White or processed flour naan).
Totally agree. Roti is one of the most delicious things in the world. There's such a rich flavor in whole wheat, it almost makes white bread bland by comparison. Love from 🇺🇸💕
Made the non-yeast version tonight. Halved the quantities (for 2 naans). Verdict - absolutely superb! Next time I’ll use less oil and clean the pan better between loaves, but this method works perfectly!
Don’t apply butter when the Naan is stuck to the Tawa. Remove it first and then apply it. Before you prepare the Naan; Wash the tawa thoroughly and Make sure that there is no oil or butter residue left on the tawa. By doing so the tawa remains dry and can be used to make multiple Naans without washing it after every unit.
I used to work in an Indian restaurant and started making my own naan at home afterwards. Our recipe for the dough was also sans any yeast. To avoid having to scrape the naan off the inside of the tandoor, we never wet the entire bottom the way you did. We would just dip our five fingertips into some water and touch it - five points of contact. We also always ripped a small hole right in the center to encourage the multiple bubbles you want and not get one big one that started in the center. When I make it at home, I do use the pizza stone and the broiler, but I do it by preheating the whole oven with the super powerful hi broiler setting, with the rack actually in the second position instead of the top. Then after I have it rolled out and inverted in my hand, I can reach in and slap it down on the stone without hitting the heating elements on top. I close the oven to conserve energy and let it go for just two minutes, then it pops right off just from a wooden spatula. The pan method looks interesting. I would try it but I don't have any cast iron. I also wonder if they make clay skillets that might work better.
@@jzpat 1 Tsp Baking Powder 3 Tbsp Sugar 2 Eggs 2 Cups Milk 1 Kg Self Rising Flour A little water if you really need it, but be careful, and avoid it if you can. I usually roll it into balls about baseball sized, and put it on a tray with a silicone mat, then cover with plastic wrap and chill in the fridge for an hour or so. With no yeast, it doesn't really "rise," but you might see little swelling from the lactic acid in the milk reacting with the baking powder. Chilling retards that reaction so most is saved for when it's actually baking, and letting it rest is really just to make sure you have even hydration, and make the dough easier to work with when you stretch it out. I add some salt sometimes, but, usually the things I'm having with the naan are seasoned well so it doesn't really need it.
This is such an informative post. Thank you for sharing! Does the pizza stone method result in naan that is similar to the ones made in the restaurant? I am going to try your method and wondering what temperature you set the oven at ... the highest it would go? Mine is 500F - what I set it at when I make pizza. Also, instead of making individual-sized servings (a lot of work for a family dinner of 6 or more), is a larger naan - like a large pizza - then cut into smaller servings - difficult to handle? My pizza stone is quite large.
@@sallyhu5028 My oven only goes up to 550°F, but the broiler will get it much hotter than that. I will start by setting it to the highest convection oven setting, then switch to the broiler being on high. I don't know how your oven work, but when I turn the broiler on mine it turns off the normal bake temperature setting. If yours doesn't, I guess just leave it on? The "trick" for me is just making sure I leave the broiler on for like 15-20 minutes before I put the naan in. The stone of course is in there the whole time. My digital laser thermometer has questionable reliability, but when I checked before it was showing me that the top coils when the high broiler was on went to about 730°F, so, 15-20 mins should get the whole oven and your stone close to that, too. The size naan I make are like, a little smaller than a small pizza. Normally cut it into quarters at the end and brush them with clarified butter or ghee if I have it on hand, and the quarters are maybe the size of my hand. I'd be worried about making something that's the size of a medium or larger pizza crust just because you're trying to handle it through a relatively small space that you have to be careful of so that you don't burn yourself. Because we're using such high temps though, the naan cooks in like 2 minutes; you could make six in a row and the first one will still be hot if you just toss it in a tortilla warmer or fold some foil over it before going on to make the next one.
The reason some are saying its Kulcha and not a nan cause Adam kneaded the Dough with oil added to it. Otherwise its basically nan and I am sure it tasted great and 95% more like garlic nan than kulcha. Great stuff there Adam 👍 P.S: For those who are calling it a kulcha: For kulcha one has to roll the dough balls into long bars and spiral both ends towards the center, stack each spiral onto each other and flatten it into a round shape before baking on medium heat if on a pan with a bit of oil or any fat or in a tandoor(higher heat and butter it or oil it after its taken out).
It’s way more complex than that. Naan is a more general bread type. Naan exists even in Persia and Afghanistan in some form. What is common is that, traditionally, it involves some leavening, is made of whole wheat, and uses a tandoor. Naans are also traditionally without any stuffing. Of course restaurants have now changed what a naan really means. A kulcha is a version of naan originated in Punjab but also exists in other places in different forms. Kulchas are often stuffed or have some spices. The focus is not on leavening though some versions do have it. Kulchas are a more modern creation and so are made of refined wheat.
Here's a little information from an Indian guy. The one without the yeast was proper naan. Yummy! And the latter is called 'Kulcha' ^_^ Yummy as well. The difference being Kulcha is known for being fluffier all round and naan for the crisp/flaky-outside texture.
@Roasterminator Honestly...you want to see food challange . I hope you will watch it just a little of your time. I appreciate so much of you watch ♥️🥺 Thank u- follow me guys👆👆
@@drtygingerale73 tbf, adam showed respect for the food & country it came from. Kinda think that helps. Some white folks fail to & no one deserves hate but in those moments i can understand what invoked it...
@@drtygingerale73 That phenomenon was observed all over the Internet. Psychology people say it's a two-factor thing; cyberbullying, trolling, the hate trend swinging back and people getting older with the internet.
@@carmelaver6078 I don't think so, because the point of flipping the pan over is so the naan is directly facing the heat source. He did mention using a broiler as an alternative though
I made this with Einkorn, an ancient wheat, you don't have to knead as it has low and different gluten properties, so just enough to bring the dough together. I used yeast, which seemed to pair well with the Einkorn for Naan, but does well with baking powder in other recipes, I just haven't experimented with it with Naan yet. I also used kefir since I make it and always have it on hand, so there's some adjustments to get the right consistency for a slightly sticky dough. The Naan came out soft and stretchy, really good!
That sticky paste is so crucial when cooking naan in a tandoor. If it’s too wet then the naan won’t come off the oven wall, and if it’s too dry the naan will fall down into the flame.
I used to make it just for special occasions too, but now it's a regular item. The beauty of this quick bread is you can have fresh bread pretty much on demand. I like to make the dough, ball it up and keep in the fridge. I roll one out everyday for lunch (sometimes for egg sandwiches for breakfast) until it's gone. Seems to just improve through out the week. Make a double batch and if you're not going through it fast enough, combine a bunch of balls and make a pizza. It's a very good dough to just mix up on the weekend and have on hand.
Bonus tip: when you get down to your last portion of the batch, save it; make a new batch, then add a piece of the old dough to the new batch. This will help your dough retain the delicious flavor that you were saying gets better throughout the week. Thanks for sharing!
@@koacado It's fine. We have fermented rice and lentil dosas and idlis and we keep the fermented batter in refrigerator and take it out for our need like this as well. Fermented doughs and batters are a wonderfully efficient for prepping for whole week. Though naan is a special occasion dish because tandoor is not a household oven, if you have one, it could just be an everyday bread for you
Yea as someone who has naan almost everyday I can say for sure that this looks very close to the real thing but you need the tandoor for that little extra something. Also you don’t really need to add all that garlic and cilantro because mostly the naan here is plain which is sometimes better than the garlic and butter version
Well done! Our family is Indian-American and we typically use frozen naan, I prefer it to pita for things like gyros and obviously it's wonderful for Indian food especially curries where you can use it as a scoop. I had not thought of making my own, but this seems quite doable so I'm going to give it a try. BTW, have you ever tried making parathas?
the cruel irony is that when they transliterated "तन्दूर" (tandoor) to Latin they put the double "oo" hoping English speakers would pronounce it like an "oooo" But it's a lost cause. English be English.
I realised how all cultures in old world literally same to extend. In Turkey we call it tandır(ı is like vowel of -er) and call tawa basically, tava. In many middle eastern cultures there is tandır. But contrarily, we do not use that much spice. Only cayenne mint and pepper.
That's funny because I have the opposite problem with my last name: people say "klooooooor" and I say "no, it's like 'floor' but with a k". You just can't win.
I followed your yogurt recipe, added milk. Had to add more water to get it to the right consistency. I used carbon steal pan and it worked perfectly. I flipped the pan upside down over my electric stove to finish the top side of the NAAN. Thanks for sharing!
For bigger, less-even bubbles in a yeast dough I would recommend not rolling it out with a rolling pin. Instead, stretch it like pizza dough, being careful to traumatize the dough as little as possible. The rolling eliminates any bigger bubbles and leads to a much more even, tight crumb. You might also get some better results if you let it rise after shaping, rather than cooking it right away.
Yes, I had read in a recipe somewhere that you can just use your hands to shape it and stretch it out, and that’s exactly what I do, and I love the results! But thank you for the explanation of what happens to the dough when it’s rolled out. Now I understand. And thanks for the tip - letting it rise one more time after shaping! Great idea! That’s what we do when making cinnamon rolls, give it one final proof after putting it all together.
I love that Adam talks about heterogeneity in food. It always bothered me when people would thoughtlessly say that all the vegetables in a dish, for example, had to be cut the same size so they would cook evenly. People just presume that's what you want. I think being a musician Adam appreciates how dynamics in drums can make a song much more expressive and interesting, so too can a spectrum of onions from sweated to charred make a dish more interesting. I think normal people actually do appreciate dynamic range in food, but they sort of forget about it when an authority tells them there is a Right Way to do things. We love how sometimes you get an extra dark chip in the bag, we love leopard spots on pizza crust, and we love the edge pieces of brownies. Adam is just one of the few people out there that says this is a good thing.
Leaveners - in Asia there's this effervescing antacid powder called "Eno" (think powdered Alka Seltzer) that you can get at the pharmacy. An article about south Indian flatbreads mentioned that they sometimes add Eno if the yeast isn't working.. 😁
3:53 I know that was meant to be a segway to the sponsor to show that it's fast to cook but i will still say it. NO, we don't eat naan everyday. It's mostly occasional, restaurant bought these days. Roti is a much healthier north indian side dish/staple
Just came across your video today. I made naan bread last week using 1 cup of plain fat-free yogurt with 1 tsp baking powder but No water or milk and No yeast, the topping ingredients similar like your recipe. It was my first ever making naan bread and turned out really really good, got all small bubbles and looked very much like yours and I used a regular nonstick skillet. And I didn't let it rest or anything, it was a very quick and easy bread I ever made. I make Vietnamese French baguettes on weekly basis but never thought of naan bread until recently.
A tip for those using induction hobs, you can carefully use a flat pan lid (or similar) directly on the stove to radiate the heat when you invert the pan. Not very efficient for general cooking but occasionally useful.
One thing I've learned about Indian cuisine is that you're not really saying anything about what your cook if you call it "Indian", it's like saying "African" food or South American. I traveled for a month through the Northwest and I never imagined how different everything is from city to city. The food, fashion, architecture, language totally different and diverse.
The chef in me watched this video and was inspired to make some naans.... the lazy part of me drove to the Indian restaurant and ordered some garlic naans for $3. 🤣
Made this last night for a potluck, and it was a huge hit! Recipe in directions for quality. Perfect! I had Indian friend, telling me how they even struggle to make this.
Quite interesting, what you said around 1:50. In Greece we use the same method (i.e. start dry and gradually add water) for our doughs (bread, fyllo dough, pie crust, etc). Suffice it to say, I wasn't aware that what our practice isn't universal until I watched dough related videos on TH-cam. I wouldn't be surprised if our way of making dough has been influenced by Indian cuisine, since Byzantine cuisine borrowed a lot of elements from India - in fact, a lot of modern Greek dishes are nearly identical to Indian ones, except less spicy.
Adam, I think you’re on to something with the cast iron stovetop methods. The stovetop cast iron pan pizza is the best pizza crust I’ve ever achieved. Going to try this one for sure.
Yes, the Tavi or Tawa (pronounced tava). One in every Indian home. The Tandoor has never been a traditional option for many families because they need a lot of fuel to get up to heat and then only get to bake for a few minutes when they stay hot for many hours. The tandoor and Naan were brought to India by a Persian/Moghul in the 16th Century. Both names are rooted in old Persian. The tandoor needs a lot of fuel and then it will bake for hours. This is great at the community or commercial scale baking, but not at the family scale. It needs too much fuel and takes many hours to heat up. So it is that the tawa is the traditional way of cooking all flat breads Indian and Pakistani families. (My family is married into an Indian family BTW.) Again regarding the leaveners, baking powder was only invented in the mid 1800's. Yoghurt doesn't produce so very much CO2, but that is such an interesting idea regarding it being a possible early leaven. Thanks for that, I had never considered it. However it is likely that natural leavens would have been used. Baking powder is no good as a leavener if the product is not cooked almost immediately. It will simply react with any acids present (yoghurts lactic acid) while the dough sits. There is a huge amount of confusion in Indian cooking about baking powder and cooking. That lactic acid adds to the flavour BTW. Instant yeast is so easy to use and it will give a better flavour. In Iran the Naan was and still is a yeasted bread. Baking powder and baking soda are high in sodium and not so healthy also oil is neither needed nor used in Indian kitchens for Naan. Butter (ghee) is used as a baste pre or post cooking. It is never included in the dough. Fat gives a short crumb with a completely different texture. Think French bread texture as opposed to a milk loaf. Lastly putting the yeasted dough in the fridge overnight will give a much fuller flavour. Traditionally the dough gets a long ferment for flavour and this is still done in the best Indian restaurants. Long might be just half a day in a hot climate with no fridge. We now have excellent scales. Why not just go for 65%-70% of the weight of the flour as liquid? Little or no water/four adjustment needed. I didn't mean to write so much, but a properly made naan is one of the supreme breads of the world, if made properly. One last thought, most non stick surfaces are only safe below about 250 deg C or 480F above that they give off carcinogens. Best not used as a Tawa which needs to be getting up to 330 deg C or 572 F
"Baking powder is no good as a leavener if the product is not cooked almost immediately." That's true for single-acting baking powder, but if you get double-acting baking powder it will rise a second time when heated. The way it works is when it is mixed, only part of it converts to carbon dioxide. The other part converts to a second chemical that will only produce carbon dioxide under high temperatures.
@@pendlera2959 Yes, what you say is correct, but the second action is quite poor without the first. I was quite confused about baking powder being used in Eastern and South Asian breads for quite a while. I turns up in breads which are unleavened in nature and also when yeast is being used. After a bit of digging I found out that baking powder confers a soft mouthfeel to the bread and that is why it is used. However the casein in the yoghurt also gives a soft mouthfeel, so I don't bother with the baking powder. FWIW - Many people are aware of the sodium in salt being an issue for heart disease and many are careful with their intake. Yet for some weird reason those same people ignore the fact that baking soda and baking powder are equally high is sodium.
So Adam, regarding this much effort for a side dish we typically make chapati for weeknights. Where you can make a ton of dough (lasts about a week), it doesn't have leaveners so it doesn't really change too much flavor until it gets old and not quite as good. So for us this would also be a special occasion making Naan. Since it's the sort of thing you can't make too much dough for since it changes so much. EDIT: Also with the word Tava/Tawa, the pronunciation is actually Tuh-Vah.
"Who would do all this for a side order" - I do that for bread sticks. Basically everything you're doing then pop in the oven, cover in olive butter/garlic salt/parmesan. OMG so good. One difference, I use a bread maker for the dough which makes it so much simpler. I love good bread sticks. And you save so much money. And choose things like how doughy you prefer them etc.
There is something called induction adapter plates, they're steel plates that let you use non-induction-capable pots and pans on induction stoves. One of those would let you invert the pan on your induction stove, because the plate itself is what gets hot. In a pinch, you could also use a pizza steel.
I tried both, result is different since broiler coil is further away and not a hot as stove coil. You would get an even browning of the entire top instead. I like it though.
I made it yesterday with baking powder and yeast and it was the best I had in life 😃 you would swear I worked at a Indian restaurant. I put water on the dough as it fried and that made the bubbles hence a tip from a Indian chef. 😊
That looks great, i have always made naan with yeast and either flipped it or finished it in the oven on high heat, i will try this tawa style One thing i recommend to make it taste like an authentic naan is to get the black seeds they use in the dough, called either nigella seeds or black cumin, it's commonly used in naan breads in uk restaurants and it really makes it smell like a naan
This was great! I managed to make it vegan for my wife who is lactose intolerant by using Culina’s coconut probiotic yogurt and almond milk. I also got it to work using a stainless steel pan by first putting some olive oil on the pan. It managed to stick after I turned it upside down, which is something that I’ve had issues in the past on the cast iron pan. Great recipe!! Will do it again for sure! Thank you for going through all of the trial and errors!
I had nan bread when I was on a mission trip to Nepal earlier this year. Sometimes they would brush the nan bread with bread garlic or coriander butter. It was very delicious. 😋🧄🧈🍞🍛
For induction, instead of just flipping in the cast iron pan, put an open wire tivet (like what you find in an Instapot) in the pan to lift the nan from the bottom of the pan. so that hot air can circulate.
i like how adam stated making fairly normal recipes and now that this is an established source of income and he's covered alot of common food he knows he now covers stuff out of the norm.. probably idk
@@i.Gnarly Well I agree with that, even if I don't eat it. It's very normal for a lot of people and hey, maybe seeing Adam address such things may get people who don't usually eat it try it, since they now have a reasonably easy cooking method they can follow. There's somethign to really thank Adam for, showing how simple things can be!
If anything, Naan is a staple food item in India, I think he just went international for a change. He made some Indian, Korean, German, Italian and others dishes in the past few months.
Hey Adam, just wanted to let you know that I, with little kitchen experience, made this naan today. I was really surprised to see that it worked out, mostly the bread sticking to the upside down pan! You really made it seem possible, and it was indeed. It was a great experience, so thank you. One thing, I made this on a gas stove, and on several times the garlic was burnt by the flame, need to be aware of the risk of this happening
For Garlic Naan I have found that to prevent the burnt garlic taste (which is never nice) you want to microwave the butter and crushed garlic together with a little olive oil thus infusing that garlic flavour into the butter, ALSO nigella seeds make Naans IMO if you go for non garlic.
@@pratyushsharma6655 lol fair enough.. Sorry it was a bad joke, a pun, nan means grandmother in the UK, and other places. But of course we have naan bread too, in Indian restaurants.
This is awesome. I ended up doing something similar by getting the pan ripping hot, then sticking the naan to it, then putting the whole thing under the broiler at the earliest sign of bubbling. Turns out fantastic every time. Thanks for the recipe and technique, Adam!
Thank god, finally an Indian recipe. I have been begging for some more. I'm indian and i warm up the frozen ones on the tava lmao, and yea, it's pronounced tava.
I’ve made pizza from a pre-made Naan bread and am looking forward to trying one these methods. Looks yummy! When you add the butter it actually reminded me of the fresh homemade tortillas my grandma would make and I would slather butter on it. Thank You
First time I ever had naan, I got into a whole accidental "Who's on First" routine with my girlfriend. Her: Want some naan bread? Me: Sure, what is it? Her: It's naan bread. Me: I get that it's non-bread, but what IS it? Her: Naan bread. Me: OKAY, IF IT'S NOT BREAD, WHAT THE HELL IS IT?
Since one way of asking "what" in Japanese is "nan" I wonder if this conversation has every taken place: - "Kore wa nan desu ka?" (What is this?) - "Hai, naan desu" (Yes, it's naan.) -"... nani?" (different "what?") That is fairly stiff textbook Japanese though, so it would probably go down different in casual conversation.
Tried this recipe/method today and my goodness it's an absolute game changer. Thank you Adam, can't tell you how excited I was when I got those restaurant-style charred bubbles at home! 😊
I found this recipe 2 weeks ago and I've made it 3 times already. Wonderful, delicious, and tender. I always use to get cilantro garlic naan and this was even better because it's hot, buttery and fresh! Thank you. This is a keeper.
I first saw his channel when that video gained traction on reddit. A few weeks later and I'd watched most of his food science videos. Ever since he quit teaching he's been consistently posting two videos a week with no noticable dip in quality. I admire his passion and work ethic.
This is why I'm subscribed to you buddy. People think you need to go to a specialty restaurant to get a certain food, but you're like "NO." You can totally do it yourself and oftentimes get even better results once you practise your technique. I just got a new cast iron for xmas so I'm looking for recipes to test on it
my Grandmother used this technique even before I was born 20 years ago, funny how different people figure out similar methods. congrats on the great naan game my dude
This looks tasty, but a bit tricky when it comes to the browning part! My husband cooks his version of ‘naan’ in a sandwich press, which is flat both sides. He makes up a white bread mixture from a packet, adds garlic & lets it prove overnight. Taking a ball of dough, he spreads it into a rough circle, adds grated cheese & fresh coriander into the centre of the circle, then folds over the dough until the cheese & coriander are covered. Places it in the press & cooks until brown. A proper naan bread? No. Delicious & easy? Yes!
8:22 hey Adam you do know that Lodge also makes a tawa-type cast iron pan, right? i got mine for i believe $15 at a Walmart a few years ago; could i suggest investing in one if you plan to make 59 naans again? of course, it can be used for other flatbreads and dosas (south-Indian crêpes; you seem to be in an Indian food phase now, i hope you'll get to making a dosa also soon) [Lodge isn't sponsoring me or anything, i just have 2 pans of theirs, cheap price, decent quality]
20 years ago I bought a Lodge 9ng which is a flat griddle at a Mexican grocery store here on the border of AZ and Mexico...we call them "comals" for cooking and heating tortillas.
I really appreciate your effort to make my favourite piece of bread. I sought out for many videos in youtube to make that bread texture but couldn't find one. Huge fan, pls keep up the good work. 🤗
The reason Indian recipe asks you to add water slowly is because the wheat in India (unlike US, Europe is a little closer to the Indian style wheat) is because the wheat here in the USA/Canada is hard wheat. I like this the hard way. Hard wheat has more gluten content, therefore it is easier to knead into to get that glutinous window. But Indian wheat (Soft wheat) requires you to slowly knead the dough to get to develop gluten. YOu can test this by going to an Indian Grocery and picking up some flour from there. The technique of slowly adding water is designed to give you more time to help develop the gluten and the water absorption of the 2 types of wheat is also different so you can't just use AP flour and hope the recipe works. The Indian recipes aren't bad, it's just you don't have the same ingredients. Adoption
Can't wait to see this video. You are one of my best motivation to make my content better. Your recipes are very helpful. Thank you so much and wish you all the best 🙏🏼 ❤️
When using yeast immediately invert the pan. Then let the bottom cook. I am Indian, and this method works pretty well for me. You want the bubbles( brought on by immediate inversion) + a bit of even rise(by petting the bottom cook afterwards).
I have been cooking Indian for over 15 years to reasonable acclaim. I was even asked to do a public presentation in a commercial setting. I too was perplexed, for example, by the 3-leavener recipes of apparent Indian cooks on the Internet and I found them less than successful when it came to the tastes they produced. I'm impressed with the details and arguments in this video some of which I have reached myself. I have tried various styles of roti cooking them every which way (except in a tandoor; who's got one of those?). This video is worth watching and rewatching for details. Some of the conclusions and techniques will send me back to the stove again to try them out. Bravo, Adam!
Adam showing alot of Indian recipes recently I eat a twin more home friendly bread called roti everyday You should try it (assume you haven't yet) it's simple but that's what is Soo good
HI ADAM THIS WAS THE BEST RECIPE FOR NAAN...I TRIED 3...ALSO IT'S REFRESHING FOR A CHEF TO ADMIT TO FAILURES ....HOW CAN WE LEARN IF WE DON'T MAKE MISTAKES LIKE LIFE ITSELF!!...YOU HAVE A GREAT VOICE FOR ACTING, JOURNALISM...ETC....THANKS FOR GREAT NAAN!!!..🌞😁🌝🌞
lol this kinda confused me cause in Iran we also have a bread called naan which looks similar, but I realized how different it was when I saw the ingredients.
I swear when Adam goes to the beach to tan he definitely puts a tablespoon of sugar on himself to enhance browning.
Why I put tanning lotion on my beach towel, not my skin.
What??!!? 😂😂😂
Hahahahah this is amazing
" A little glug of white wine"
“My skin gets a little dry from tanning on the beach for so long, so I put a little glug of white wine. It provides sweetness and heterogeneity.”
I love how Adam gets the Indian TH-cam algorithm all right by adding no yeast and no oven in his video title.
I am the funniest TH-camr of all time I watched my latest video and laughed for 69 minutes straight I am extremely funny I am dangerously funny and I have two girlfriends who think I am extremely dangerously funny and they watch all of my videos thanks for listening dear hat
@@AxxLAfriku godzilla had a stroke trying to read this and fucking died
@@AxxLAfriku Report this for spam
AxxL I watched one video and it sucked
You possibly have the worst channel I’ve ever seen 😊
Couldn't agree more.
I really appreciate how detailed Adam's videos are, like when he showed to shred the garlic instead of cutting it, and how he goes out of his way to show the outcome of slight recipe variations. I never have any questions at the end because the presentation is done so thoroughly!
It’s very nice to see it compared to other chefs who just pull out chopped veggies out of no where at the end
He stole the recipe from th-cam.com/video/sGKEX5aYtI0/w-d-xo.html
Why I love Adams videos
1. They are realistic and use ingredients and tools that everyone has or can easily get.
2. He’s honest he shows his flailed attempts, he shows that it always doesn’t look perfect.
3 the videos are easy to follow
closet
"flailed attempts", I like.
I am an Indian, I live in Mumbai, you made the dough properly, but then the way my parents and grandparents have made it is, they start it on a stove to cook it a little and to get some colour, then they put it directly on the gas fire, it will puff up like a Puri, a Puri is basically naan dough deep fried, that is the way my parents and grandparents made it, my parents didn't use yeast or baking powder or baking soda cause it wasn't available in India at that time, I love your content ❤️❤️❤️❤️
Yes it's like making roti, you can take some tongs and hold the naan above on the open flame to get those bubbles, but you would need a tava.
Sab yahan per apni English dekha rahe hai
@@louis.gabriel yes
@@louis.gabriel yes
Sorry but as a North Indian I have to correct you. This is a naan, not a chapati. You don't put naans directly over the flame. You do need a tandoor but for home cooking, we cook it over a "puttha" (flipped) tawa but it has to be a rounded, smooth Indian-style tawa so that the dough can stick to it. If you want to try a proper naan, come to Punjab. You can't find a decent naan in Mumbai. Also, baking soda has always been available; it's called "meetha soda" though.
Dude, you're one of the best presenters on TH-cam.
No crappy background music
No dragging every step out for as long as possible for monetization
Complete reveals of all experiments that either failed or succeeded... very educational.
And Garlic Naan, that's my favorite!!!!
0:36 - My mind boggled a little bit when I saw "Indian Cuisine" and Chinese Characters both on the same page
The author, Omana Jacob, lives and teaches in Taiwan. Or at least she did when the book was published in 1998.
@@aragusea that's super cool
Adam Ragusea that woman ended racism 💀
It's kinda weird that Indian and Chinese aren't cool to eachother at all😅😅
@@aragusea is there gonna be a one million episode
You can make an even softer naan if you use warm milk instead of room temperature and a tablespoon of milk powder for every cup of flour. Also, if you use APF you have to leave it to rest for a few hours but a whole wheat naan dough is ready to go in fifteen minutes and tastes great!
Yes I do that a lot too
Good to know, thanks!!
Snehasish Biswas tru
@ not a mum, just a food enthusiast. 😬
Although I do agree with you.
Whats apf?
Ah yes Iron Naan, the super hero identity of Tony Starch
that’s actually very funny!
Very punny, Dad.
I was hoping for this
@@whuspr hmm only 12 hrs ago
@@virtualabc7847 hmm?
You have made 3 different things in this video
1. Without yeast is "Naan"
2. With yeast is "Khamiri Roti"
3. On induction stove, you made "Kulcha"
😂😂😂 true lmai
Ohh, I've been making garlic khamini roti all along? Well. They taste damn good😉
@@Surdeigt have you tried it with Nihari or Rogan josh?
kulcha tandoor mein bnta hai bro! I am Punjabi and i confirm this!
@@bhupinderbhattarai244 Yes, Kulcha is made in Tandoor. Also chapati, naan, stuffed kulcha and many more breads. Your point? 🙂
I'm going to be honest with you. I'm Indian, and when I saw this, I was ready to point out everything that was wrong, but this is actually a really good recipe. Your dough recipe was really good and you even did the whole cooking process correctly, pretty much exactly how my mom makes it.
same here 😂
I’d still say it’s not a 100%. It’s more like a kulcha than a naan. It’s a bit too “bready” for a naan, if you know what I mean. But it still looks like it would taste really good so I’m not complaining!
@@dpsingh_287 Yeah I agree. Also usually the bubbles are smaller and there are a lot more, but that could just be because he's not using a gas stove.
@@dpsingh_287 Absolutely. It's too bready to be a naan. But it's an excellent Kulcha.
Do you know how to make it yourself?
As an Indian who has always made his naan in a tandoor, this is a mad innovative way to do things. Kudos 👌
He stole the idea from th-cam.com/video/sGKEX5aYtI0/w-d-xo.html
Actually, I understand that it is not common for Indian families to make naan at home. When they do they mostly use a Tawa. Tandoors take a huge amount of fuel to heat them and as they keep that heat for a long time, they are more suited to very large households, commercial, or community, cooking.
@@kevinu.k.7042 plus most of us City dwellers have no space for a tandoor ( Indian cities are mainly apartment blocks) as well as the tandoor method takes experience and skill more than this approach. Although most Indians prefer just getting our naans from a restaurant as Indian food not shockingly isn't really expensive here for us ( I live in the UK I'm surprised how premium Indian food is considered over there but makes sense it's a foreign delicacy)
@@rahulnamboodiri6660 Hi Rahul, well I would say that there is no other cuisine in the world that has taken the vegetarian diet so far along the road of sophisticated development and no other cuisine which has worked to get such complex and pleasing spice mixes. Perhaps that too is why folk in the U.K like that cuisine? :)
Funnily enough I am having home made naans for lunch today. The recipe is a sourdough with yoghurt added as well. The dough was made yesterday and allowed to ferment overnight in the fridge. The long fermentation 'brews' in more flavour. They will be cooked on a circular cast iron griddle on the stove top. Much the same as a tawa. 1minute 30 sec, or so each side. I doubt many could tell the difference from a tandoor baked one.
Here Adam is effectively frying his naann (look at the amount of fat bubbling in his pan) which is a bit of an aberration. They would be done dry in a tandoor. Mine are done on a dry griddle at about 300 degrees C. It's unsafe to use non stick pans above 220 degrees C as they give off carcinogens above that temperature. I baste them afterwards.
Be well and happy eating and thanks for coming back :)
Actually this is pretty common in my family,, I usually make tawa naan on my birthday or any special occasion ,,
When an Indian dude needs Adam to teach him how to make Naan...
also, this is the earliest I have visited a video...
No.
LOL same I'm Indian and have no idea how to make naan
@@divusgaiusjuliuscaesar4657 yes
Lmfao
I'm here with you bro
Love the discussion throughout about what worked, what didn't, the experimentation process, etc.
This is his uniqueness
That's why I watch his channel. Not only does he take us through the experimentation process, he gives great advice for alternatives. My wife doesn't eat dairy, so I usually skip adding cheeses to italian dishes. Well, Adam casually mentioned in his Risotto recipe that instead of stirring in cheese, you can just add a dollop of vegan sour cream. OMG, Game Changer!
@@redbirdsrising Honestly...want to see food challange . I hope you will watch it just a little of your time. I appreciate so much of you watch ♥️🥺 Thank u- follow me guys👆👆
As an Indian I am so confused by this and just as impressed.
What's confusing in this?
Me too
It always gets my goal how things can rise without having any leavening content... Just by using eggs...
And why just use eggs when you can use yeast..or both.
But I think it looks like a good substitute for making a fast pizza crust...
@raghu g 😂😂😂!!! I'm not even Indian, and I just thought the same thing!
What is confusing? Is he doing something wrong?
Congrats on the 1mil subscriber milestone. What a journey it has been. Probably speaking for many - we learned so much from your videos Adam, had tons of good laughs, and explored many niches that surround us, which otherwise would not be recognized. Thank you for being that one cool Internet college teacher, with whom you hang out after the lecture for some beers. Best of luck for the future that lies ahead!
Tom Drozdowski YES
Co-signed
Lets gooo
1M!!!
🎉🎉🎉🎉
Adam, you have changed my life. I have watched since the first New York pizza vid. I have used tons of your recipes and my parents think im a culinary god. I used to make kraft dinner and now I make those delicious pickles and the potato gratin.
from my family and myself, thank you.
Same with me but I’m 16 😭
I often is the fries 🍟 recipes
@@sashenkadumerve3017 I LOVE the fries recipe it's so crispy and it's just a party of potatos in your mouth
Yo keep doing it. When you get older, become a chef :')
Yup... Wish my little bro could be like you. He doesn't even know how to cook pasta.. and he is slightly older (15) :'l
I would be so proud if I had a small bro like you
Just reminder - Indians don't eat it regularly/daily.
We eat whole wheat flat Roti or Chapati cooked on Tawa flat pan. Naan is like outing or restaurant thing.
But we mostly prefer Tandoori Whole wheat naan called tandoori Roti. (not this White or processed flour naan).
mf really just speaking for the entire Indian population, plus All purpose flour is the most common form on nann in India
Totally agree. Roti is one of the most delicious things in the world. There's such a rich flavor in whole wheat, it almost makes white bread bland by comparison. Love from 🇺🇸💕
How do these breads that are consumed at home differ from naan in how they're made?
As a desi, this is probably THE MOST accurate version on a pan!
Video made 53 mins ago.
Comment 53 mins ago.
You didn't even watch the video so how would you know?
@@floppyboi01 because skipping to important parts exists, also the video wasn't made the exact same time I commented.
ik
Naan is rightfully a Persian invention.
@@Egonsraad like my name, oddly enough my name is persian but i am desi
He’s using a naan-stick cast iron skillet.
That's punny
Puntastic pun
Don't bread yourself too thin friend you'll run out of puns before too long.
@@zephyrwayfarer I think you mean he'll run out of buns
That’s naat a problem won’t run out of puns
Made the non-yeast version tonight. Halved the quantities (for 2 naans). Verdict - absolutely superb! Next time I’ll use less oil and clean the pan better between loaves, but this method works perfectly!
Don’t apply butter when the Naan is stuck to the Tawa. Remove it first and then apply it. Before you prepare the Naan; Wash the tawa thoroughly and Make sure that there is no oil or butter residue left on the tawa. By doing so the tawa remains dry and can be used to make multiple Naans without washing it after every unit.
What about the oil/seasoning in the cast iron skillet? Are you supposed to scrub it off?
Thank God you said it lol. Yup you should get the naan off the tawa first then apply butter.
@@llmichellels indeed, or else the naan will not stick.
Well this is why their water consumption and waste management is so bad
@@yashaswinikrishnan1878 whom the indians?
I used to work in an Indian restaurant and started making my own naan at home afterwards. Our recipe for the dough was also sans any yeast. To avoid having to scrape the naan off the inside of the tandoor, we never wet the entire bottom the way you did. We would just dip our five fingertips into some water and touch it - five points of contact. We also always ripped a small hole right in the center to encourage the multiple bubbles you want and not get one big one that started in the center.
When I make it at home, I do use the pizza stone and the broiler, but I do it by preheating the whole oven with the super powerful hi broiler setting, with the rack actually in the second position instead of the top. Then after I have it rolled out and inverted in my hand, I can reach in and slap it down on the stone without hitting the heating elements on top. I close the oven to conserve energy and let it go for just two minutes, then it pops right off just from a wooden spatula.
The pan method looks interesting. I would try it but I don't have any cast iron. I also wonder if they make clay skillets that might work better.
Maybe a Chamba clay skillet could work?
I would love to see your recipe. Similar to this?
@@jzpat 1 Tsp Baking Powder
3 Tbsp Sugar
2 Eggs
2 Cups Milk
1 Kg Self Rising Flour
A little water if you really need it, but be careful, and avoid it if you can.
I usually roll it into balls about baseball sized, and put it on a tray with a silicone mat, then cover with plastic wrap and chill in the fridge for an hour or so. With no yeast, it doesn't really "rise," but you might see little swelling from the lactic acid in the milk reacting with the baking powder. Chilling retards that reaction so most is saved for when it's actually baking, and letting it rest is really just to make sure you have even hydration, and make the dough easier to work with when you stretch it out.
I add some salt sometimes, but, usually the things I'm having with the naan are seasoned well so it doesn't really need it.
This is such an informative post. Thank you for sharing!
Does the pizza stone method result in naan that is similar to the ones made in the restaurant? I am going to try your method and wondering what temperature you set the oven at ... the highest it would go? Mine is 500F - what I set it at when I make pizza.
Also, instead of making individual-sized servings (a lot of work for a family dinner of 6 or more), is a larger naan - like a large pizza - then cut into smaller servings - difficult to handle? My pizza stone is quite large.
@@sallyhu5028 My oven only goes up to 550°F, but the broiler will get it much hotter than that. I will start by setting it to the highest convection oven setting, then switch to the broiler being on high. I don't know how your oven work, but when I turn the broiler on mine it turns off the normal bake temperature setting. If yours doesn't, I guess just leave it on?
The "trick" for me is just making sure I leave the broiler on for like 15-20 minutes before I put the naan in. The stone of course is in there the whole time. My digital laser thermometer has questionable reliability, but when I checked before it was showing me that the top coils when the high broiler was on went to about 730°F, so, 15-20 mins should get the whole oven and your stone close to that, too.
The size naan I make are like, a little smaller than a small pizza. Normally cut it into quarters at the end and brush them with clarified butter or ghee if I have it on hand, and the quarters are maybe the size of my hand. I'd be worried about making something that's the size of a medium or larger pizza crust just because you're trying to handle it through a relatively small space that you have to be careful of so that you don't burn yourself. Because we're using such high temps though, the naan cooks in like 2 minutes; you could make six in a row and the first one will still be hot if you just toss it in a tortilla warmer or fold some foil over it before going on to make the next one.
The reason some are saying its Kulcha and not a nan cause Adam kneaded the Dough with oil added to it. Otherwise its basically nan and I am sure it tasted great and 95% more like garlic nan than kulcha. Great stuff there Adam 👍
P.S: For those who are calling it a kulcha: For kulcha one has to roll the dough balls into long bars and spiral both ends towards the center, stack each spiral onto each other and flatten it into a round shape before baking on medium heat if on a pan with a bit of oil or any fat or in a tandoor(higher heat and butter it or oil it after its taken out).
It’s way more complex than that.
Naan is a more general bread type. Naan exists even in Persia and Afghanistan in some form. What is common is that, traditionally, it involves some leavening, is made of whole wheat, and uses a tandoor. Naans are also traditionally without any stuffing. Of course restaurants have now changed what a naan really means.
A kulcha is a version of naan originated in Punjab but also exists in other places in different forms. Kulchas are often stuffed or have some spices. The focus is not on leavening though some versions do have it. Kulchas are a more modern creation and so are made of refined wheat.
Here's a little information from an Indian guy. The one without the yeast was proper naan. Yummy! And the latter is called 'Kulcha' ^_^ Yummy as well. The difference being Kulcha is known for being fluffier all round and naan for the crisp/flaky-outside texture.
The upside down method really gets the heart rate going
Right? The naan looks amazing, but I feel way too clumsy to risk dropping every single one I'd try to make straight into my gas burners...
@@Karin141622 it won't, just water the bottom. Done and tested on atleast a 100 naans
Us ,as an indian family, we do it on special occation and my mom did this exact method on first try but not with cast iron, rather on a tawa.
@Skor Skoert its a butter naan after all
@Roasterminator Honestly...you want to see food challange . I hope you will watch it just a little of your time. I appreciate so much of you watch ♥️🥺 Thank u- follow me guys👆👆
This is Indian food education at its best
lmao yea
@unknown soldiier yea but a lot of there migrated to India so it was later called an indian dish
naan is indian dumbos it was made in india and pakistan which was a part of india
Acha Sahib!
He stole the recipe from an Indian video th-cam.com/video/sGKEX5aYtI0/w-d-xo.html
To be an Indian and see someone who is not put this much dedication into making a naan feels amazing. Great job. 👍
Wow everyone so positive in the comments. Usually when someone makes food from countries other than theirs people always hate
@@drtygingerale73 Agreed!
@@drtygingerale73 tbf, adam showed respect for the food & country it came from. Kinda think that helps. Some white folks fail to & no one deserves hate but in those moments i can understand what invoked it...
@@drtygingerale73 That phenomenon was observed all over the Internet. Psychology people say it's a two-factor thing; cyberbullying, trolling, the hate trend swinging back and people getting older with the internet.
Naan is the best flat bread and its def the yogurt that really makes the difference
I think it’s so cool that it’s called “tawa” style. In Croatian “Tava” means skillet or pan, just goes to show how intertwined we are!
This looks amazing, can't wait to try it! Would placing a lid on the pan instead of flipping it over work just as well?
@@carmelaver6078 I don't think so, because the point of flipping the pan over is so the naan is directly facing the heat source. He did mention using a broiler as an alternative though
Indo-European energy !
Oooh I love finding common words in indo-european languages! Its so interesting. Tawa means pan/skillet in hindi too, and some other Indian languages
Look into Sanskrit and Indo-European languages, It will drag you in to a rabbit hole.
I made this with Einkorn, an ancient wheat, you don't have to knead as it has low and different gluten properties, so just enough to bring the dough together. I used yeast, which seemed to pair well with the Einkorn for Naan, but does well with baking powder in other recipes, I just haven't experimented with it with Naan yet. I also used kefir since I make it and always have it on hand, so there's some adjustments to get the right consistency for a slightly sticky dough. The Naan came out soft and stretchy, really good!
That sticky paste is so crucial when cooking naan in a tandoor. If it’s too wet then the naan won’t come off the oven wall, and if it’s too dry the naan will fall down into the flame.
When the imposter is sus! 😳
@@Liamjlm you gotta go
Honestly... Adam Ragusea x Tasting History would be the collab of the millennia
True!
Yooooo!
Yessssss!
I'm with your. That would be a great collaboration.
Yesss
instead of using the invert method, try using a tong to hold the naan and apply direct heat, helps it puff up the bread better.
I used to make it just for special occasions too, but now it's a regular item. The beauty of this quick bread is you can have fresh bread pretty much on demand. I like to make the dough, ball it up and keep in the fridge. I roll one out everyday for lunch (sometimes for egg sandwiches for breakfast) until it's gone. Seems to just improve through out the week. Make a double batch and if you're not going through it fast enough, combine a bunch of balls and make a pizza. It's a very good dough to just mix up on the weekend and have on hand.
thanks for the refrigerator tip!
Bonus tip: when you get down to your last portion of the batch, save it; make a new batch, then add a piece of the old dough to the new batch. This will help your dough retain the delicious flavor that you were saying gets better throughout the week.
Thanks for sharing!
@@ifyouloveChristyouwillobeyhim Yall making sourdough Naan over here
I was wondering about something like that. Do you think you could freeze a dough like this and have it hold up?
@@koacado It's fine. We have fermented rice and lentil dosas and idlis and we keep the fermented batter in refrigerator and take it out for our need like this as well. Fermented doughs and batters are a wonderfully efficient for prepping for whole week.
Though naan is a special occasion dish because tandoor is not a household oven, if you have one, it could just be an everyday bread for you
Yea as someone who has naan almost everyday I can say for sure that this looks very close to the real thing but you need the tandoor for that little extra something. Also you don’t really need to add all that garlic and cilantro because mostly the naan here is plain which is sometimes better than the garlic and butter version
Well done! Our family is Indian-American and we typically use frozen naan, I prefer it to pita for things like gyros and obviously it's wonderful for Indian food especially curries where you can use it as a scoop. I had not thought of making my own, but this seems quite doable so I'm going to give it a try.
BTW, have you ever tried making parathas?
Gyros with naan? Wow, that’s something I have to try now! Can’t believe I haven’t thought of that before, given that I’m also of Indian descent.
the cruel irony is that when they transliterated "तन्दूर" (tandoor) to Latin they put the double "oo" hoping English speakers would pronounce it like an "oooo"
But it's a lost cause. English be English.
I realised how all cultures in old world literally same to extend. In Turkey we call it tandır(ı is like vowel of -er) and call tawa basically, tava. In many middle eastern cultures there is tandır. But contrarily, we do not use that much spice. Only cayenne mint and pepper.
That's funny because I have the opposite problem with my last name: people say "klooooooor" and I say "no, it's like 'floor' but with a k". You just can't win.
So it's more tan-du-ree?
@@pizzachu2281 yes
@@pizzachu2281 more like tan-deer
"why I flip my pan, not my food"
underrated LOL
This is dead give it up
@@bossbluegamer7243 its not lmao
@@bossbluegamer7243 To be fair, at least this one is funny because it's not forced like all other variations of this meme
My favorite comment
I followed your yogurt recipe, added milk. Had to add more water to get it to the right consistency. I used carbon steal pan and it worked perfectly. I flipped the pan upside down over my electric stove to finish the top side of the NAAN. Thanks for sharing!
For bigger, less-even bubbles in a yeast dough I would recommend not rolling it out with a rolling pin. Instead, stretch it like pizza dough, being careful to traumatize the dough as little as possible. The rolling eliminates any bigger bubbles and leads to a much more even, tight crumb. You might also get some better results if you let it rise after shaping, rather than cooking it right away.
Yes, I had read in a recipe somewhere that you can just use your hands to shape it and stretch it out, and that’s exactly what I do, and I love the results!
But thank you for the explanation of what happens to the dough when it’s rolled out. Now I understand.
And thanks for the tip - letting it rise one more time after shaping! Great idea! That’s what we do when making cinnamon rolls, give it one final proof after putting it all together.
That makes perfect sense.
Since the original post is at least 4 years old, if anyone has tried this ... how many minutes for the last rise? Thank you!
I love that Adam talks about heterogeneity in food. It always bothered me when people would thoughtlessly say that all the vegetables in a dish, for example, had to be cut the same size so they would cook evenly. People just presume that's what you want. I think being a musician Adam appreciates how dynamics in drums can make a song much more expressive and interesting, so too can a spectrum of onions from sweated to charred make a dish more interesting.
I think normal people actually do appreciate dynamic range in food, but they sort of forget about it when an authority tells them there is a Right Way to do things. We love how sometimes you get an extra dark chip in the bag, we love leopard spots on pizza crust, and we love the edge pieces of brownies. Adam is just one of the few people out there that says this is a good thing.
I think edge pieces are the worst
@@xmrun I agree, but the fact that we have the choice is great!
fivedollarlamp Edge pieces are the best! I bought a pan that gives me all edge pieces.
there are limits, though. would you wan to eat a pancake that was burnt on one side and raw on the other?
@@hakurei06 A pancake with thin crispy edges and a fluffy center is like, the best thing ever, to me anyway.
Leaveners - in Asia there's this effervescing antacid powder called "Eno" (think powdered Alka Seltzer) that you can get at the pharmacy. An article about south Indian flatbreads mentioned that they sometimes add Eno if the yeast isn't working.. 😁
Imagine watching this in five years, and hearing a casual mention of "the whole global pandemic thing"
What if there's a worse pandemic then than now.
Yeah ... we'll be saying that people living now had it easy.
the stupidity pandemic?
@@aetvrna oh that one's gonna stay here for a while
@@krishna1408 well I heard the bubonic plague broke out in China, so...
3:53
I know that was meant to be a segway to the sponsor to show that it's fast to cook but i will still say it.
NO, we don't eat naan everyday. It's mostly occasional, restaurant bought these days. Roti is a much healthier north indian side dish/staple
Yeah ok
Most people don't have a tandoor at home in the first place.
True. Where I live there's tandoor shops so you can get a naan whenever you want for cheap instead of having to make it at home
Also, not a side dish LOL. I agree, we usually eat roti or rice. This is a very thicker/doughy tawa naan tho.
Azka Khan not a side dish? What would you call it?
Just came across your video today. I made naan bread last week using 1 cup of plain fat-free yogurt with 1 tsp baking powder but No water or milk and No yeast, the topping ingredients similar like your recipe. It was my first ever making naan bread and turned out really really good, got all small bubbles and looked very much like yours and I used a regular nonstick skillet. And I didn't let it rest or anything, it was a very quick and easy bread I ever made. I make Vietnamese French baguettes on weekly basis but never thought of naan bread until recently.
Adam and his channel gives me Alton Brown and Good Eats vibes. A mixture of cooking, history and science. Absolutely love it.
8:48 I love that little "Uwaah" you can hear from Adam when the naan dropped.
A tip for those using induction hobs, you can carefully use a flat pan lid (or similar) directly on the stove to radiate the heat when you invert the pan. Not very efficient for general cooking but occasionally useful.
One thing I've learned about Indian cuisine is that you're not really saying anything about what your cook if you call it "Indian", it's like saying "African" food or South American. I traveled for a month through the Northwest and I never imagined how different everything is from city to city. The food, fashion, architecture, language totally different and diverse.
Agreed. It's called the Indian sub-CONTINENT for a reason. (And the only reason it's got that "sub-" prefix is purely geographic technicality.)
You got it right.
European food is my favorite cuisine
Indian is useful as a broader category.
The chef in me watched this video and was inspired to make some naans.... the lazy part of me drove to the Indian restaurant and ordered some garlic naans for $3. 🤣
Hmm yea
Same here - bought tandoori roti for 20rs(0.3 dollars) and Rogan Josh for 140 ( 2 dollars) .
And now i m sitting on pot💩
Bruh at least you drove I just ordered from home
🤣
Naan is, to my mind, one of the worlds most sophisticated beads. I speak as a baker.
Made this last night for a potluck, and it was a huge hit! Recipe in directions for quality. Perfect! I had Indian friend, telling me how they even struggle to make this.
Quite interesting, what you said around 1:50. In Greece we use the same method (i.e. start dry and gradually add water) for our doughs (bread, fyllo dough, pie crust, etc). Suffice it to say, I wasn't aware that what our practice isn't universal until I watched dough related videos on TH-cam. I wouldn't be surprised if our way of making dough has been influenced by Indian cuisine, since Byzantine cuisine borrowed a lot of elements from India - in fact, a lot of modern Greek dishes are nearly identical to Indian ones, except less spicy.
Adam, I think you’re on to something with the cast iron stovetop methods. The stovetop cast iron pan pizza is the best pizza crust I’ve ever achieved. Going to try this one for sure.
Yes, the Tavi or Tawa (pronounced tava). One in every Indian home. The Tandoor has never been a traditional option for many families because they need a lot of fuel to get up to heat and then only get to bake for a few minutes when they stay hot for many hours.
The tandoor and Naan were brought to India by a Persian/Moghul in the 16th Century. Both names are rooted in old Persian. The tandoor needs a lot of fuel and then it will bake for hours. This is great at the community or commercial scale baking, but not at the family scale. It needs too much fuel and takes many hours to heat up. So it is that the tawa is the traditional way of cooking all flat breads Indian and Pakistani families. (My family is married into an Indian family BTW.)
Again regarding the leaveners, baking powder was only invented in the mid 1800's.
Yoghurt doesn't produce so very much CO2, but that is such an interesting idea regarding it being a possible early leaven. Thanks for that, I had never considered it. However it is likely that natural leavens would have been used.
Baking powder is no good as a leavener if the product is not cooked almost immediately. It will simply react with any acids present (yoghurts lactic acid) while the dough sits. There is a huge amount of confusion in Indian cooking about baking powder and cooking. That lactic acid adds to the flavour BTW.
Instant yeast is so easy to use and it will give a better flavour. In Iran the Naan was and still is a yeasted bread. Baking powder and baking soda are high in sodium and not so healthy also oil is neither needed nor used in Indian kitchens for Naan. Butter (ghee) is used as a baste pre or post cooking. It is never included in the dough. Fat gives a short crumb with a completely different texture. Think French bread texture as opposed to a milk loaf.
Lastly putting the yeasted dough in the fridge overnight will give a much fuller flavour. Traditionally the dough gets a long ferment for flavour and this is still done in the best Indian restaurants. Long might be just half a day in a hot climate with no fridge.
We now have excellent scales. Why not just go for 65%-70% of the weight of the flour as liquid? Little or no water/four adjustment needed.
I didn't mean to write so much, but a properly made naan is one of the supreme breads of the world, if made properly.
One last thought, most non stick surfaces are only safe below about 250 deg C or 480F above that they give off carcinogens. Best not used as a Tawa which needs to be getting up to 330 deg C or 572 F
"Baking powder is no good as a leavener if the product is not cooked almost immediately." That's true for single-acting baking powder, but if you get double-acting baking powder it will rise a second time when heated. The way it works is when it is mixed, only part of it converts to carbon dioxide. The other part converts to a second chemical that will only produce carbon dioxide under high temperatures.
@@pendlera2959
Yes, what you say is correct, but the second action is quite poor without the first.
I was quite confused about baking powder being used in Eastern and South Asian breads for quite a while.
I turns up in breads which are unleavened in nature and also when yeast is being used.
After a bit of digging I found out that baking powder confers a soft mouthfeel to the bread and that is why it is used. However the casein in the yoghurt also gives a soft mouthfeel, so I don't bother with the baking powder.
FWIW - Many people are aware of the sodium in salt being an issue for heart disease and many are careful with their intake. Yet for some weird reason those same people ignore the fact that baking soda and baking powder are equally high is sodium.
Adam is a straight savage. No separate thank you video or announcement for the 1 million subs, just keeps uploading like normal. Never change!
So Adam, regarding this much effort for a side dish we typically make chapati for weeknights. Where you can make a ton of dough (lasts about a week), it doesn't have leaveners so it doesn't really change too much flavor until it gets old and not quite as good. So for us this would also be a special occasion making Naan. Since it's the sort of thing you can't make too much dough for since it changes so much.
EDIT: Also with the word Tava/Tawa, the pronunciation is actually Tuh-Vah.
TAAWAA
"Who would do all this for a side order" - I do that for bread sticks. Basically everything you're doing then pop in the oven, cover in olive butter/garlic salt/parmesan. OMG so good. One difference, I use a bread maker for the dough which makes it so much simpler. I love good bread sticks. And you save so much money. And choose things like how doughy you prefer them etc.
There is something called induction adapter plates, they're steel plates that let you use non-induction-capable pots and pans on induction stoves. One of those would let you invert the pan on your induction stove, because the plate itself is what gets hot. In a pinch, you could also use a pizza steel.
Do you think the broiler for the top instead of flipping the pan or for people with induction would work???
He mentions the broiler at the end
Hey it's you!✊🏿😊 I watch all your stuff too! I like Adam's videos because they don't have the music😉hint!
@9:14
I tried both, result is different since broiler coil is further away and not a hot as stove coil. You would get an even browning of the entire top instead. I like it though.
@@greentjmtl I wonder if the broiler on a toaster oven might work better? (Since there's not as much distance to be had?)
I made it yesterday with baking powder and yeast and it was the best I had in life 😃 you would swear I worked at a Indian restaurant. I put water on the dough as it fried and that made the bubbles hence a tip from a Indian chef. 😊
As an East Indian, I am really impressed and I can't wait to try this 🙏
That looks great, i have always made naan with yeast and either flipped it or finished it in the oven on high heat, i will try this tawa style
One thing i recommend to make it taste like an authentic naan is to get the black seeds they use in the dough, called either nigella seeds or black cumin, it's commonly used in naan breads in uk restaurants and it really makes it smell like a naan
This was great! I managed to make it vegan for my wife who is lactose intolerant by using Culina’s coconut probiotic yogurt and almond milk. I also got it to work using a stainless steel pan by first putting some olive oil on the pan. It managed to stick after I turned it upside down, which is something that I’ve had issues in the past on the cast iron pan.
Great recipe!! Will do it again for sure! Thank you for going through all of the trial and errors!
I had nan bread when I was on a mission trip to Nepal earlier this year. Sometimes they would brush the nan bread with bread garlic or coriander butter. It was very delicious. 😋🧄🧈🍞🍛
ADAM YOU'RE THE BEST! I've been wanting to make naan for ages, you're clutch. ALSO CONGRATS ON 1 MILLION SUBSCRIBERS!
For induction, instead of just flipping in the cast iron pan, put an open wire tivet (like what you find in an Instapot) in the pan to lift the nan from the bottom of the pan. so that hot air can circulate.
White Wine Report! It has now been 5 months since Adam used white wine in one of his recipe videos
NOOOOO
He doesn’t need white wine here. I don’t give a fûck if it’s a joke or not.
Dave D'Video Maker true Indian huh
I’m English, not Indian.
*FAKE NEWS.* He's featured Mirin in a few recipes recently.
i like how adam stated making fairly normal recipes and now that this is an established source of income and he's covered alot of common food he knows he now covers stuff out of the norm.. probably idk
How is naan out of the norm? Super common food
Anything I dont eat isnt normal AMA
@@i.Gnarly Well I agree with that, even if I don't eat it. It's very normal for a lot of people and hey, maybe seeing Adam address such things may get people who don't usually eat it try it, since they now have a reasonably easy cooking method they can follow.
There's somethign to really thank Adam for, showing how simple things can be!
If anything, Naan is a staple food item in India, I think he just went international for a change. He made some Indian, Korean, German, Italian and others dishes in the past few months.
@@KennethBadger You mean to tell me there are non-western countries?!?! and they have....their cuisine?!?! what has the world come to?
Hey Adam, just wanted to let you know that I, with little kitchen experience, made this naan today. I was really surprised to see that it worked out, mostly the bread sticking to the upside down pan! You really made it seem possible, and it was indeed. It was a great experience, so thank you.
One thing, I made this on a gas stove, and on several times the garlic was burnt by the flame, need to be aware of the risk of this happening
For Garlic Naan I have found that to prevent the burnt garlic taste (which is never nice) you want to microwave the butter and crushed garlic together with a little olive oil thus infusing that garlic flavour into the butter, ALSO nigella seeds make Naans IMO if you go for non garlic.
Enough flour for 4 naans, Adam? 4 naans? That's insane
Most people only have 2 naans.
Ok flag man
4 naan Jeremy? 4? That's insane.
@@gazlink1 I eat 5-6 naans usually myself. In my clg dorm we used to order 50 naans for 5 people 😂
@@pratyushsharma6655 lol fair enough..
Sorry it was a bad joke, a pun, nan means grandmother in the UK, and other places. But of course we have naan bread too, in Indian restaurants.
This is awesome. I ended up doing something similar by getting the pan ripping hot, then sticking the naan to it, then putting the whole thing under the broiler at the earliest sign of bubbling. Turns out fantastic every time. Thanks for the recipe and technique, Adam!
I'll have to try that. Mine was good but nothing like the vid
The yeast one is " Kulcha"
That's Delhi style kulcha
Kulchas are love 😍
Thank god, finally an Indian recipe. I have been begging for some more. I'm indian and i warm up the frozen ones on the tava lmao, and yea, it's pronounced tava.
k, now try
I’ve made pizza from a pre-made Naan bread and am looking forward to trying one these methods. Looks yummy!
When you add the butter it actually reminded me of the fresh homemade tortillas my grandma would make and I would slather butter on it. Thank You
It wouldn't be a Ragusea recipe without HetERogEITy
im glad he uses that word to explain the look and feel of food i cook lol now i can use it
heterogeneity
heterogeity
First time I ever had naan, I got into a whole accidental "Who's on First" routine with my girlfriend.
Her: Want some naan bread?
Me: Sure, what is it?
Her: It's naan bread.
Me: I get that it's non-bread, but what IS it?
Her: Naan bread.
Me: OKAY, IF IT'S NOT BREAD, WHAT THE HELL IS IT?
Since one way of asking "what" in Japanese is "nan" I wonder if this conversation has every taken place:
- "Kore wa nan desu ka?" (What is this?)
- "Hai, naan desu" (Yes, it's naan.)
-"... nani?" (different "what?")
That is fairly stiff textbook Japanese though, so it would probably go down different in casual conversation.
Lollllll 🤣🤣🤣
flatten your style like bread, naan violence
@@cyberblah Oh I recently watched something pretty darn close to that. th-cam.com/video/YnInuWbbPk8/w-d-xo.htmlm6s
Bwahaha
I use the blast torch all the time. I slap the toppings face-down and then torch the bread top. Works great!
as an Indian I can approve your naan making skills. there aren't many people who aren't Indians who can perfect it as you have :)
if you're into Indian food you should try making roti and parathas. (there is spinach, and potatoes parathas as well.)
Tried this recipe/method today and my goodness it's an absolute game changer. Thank you Adam, can't tell you how excited I was when I got those restaurant-style charred bubbles at home! 😊
I found this recipe 2 weeks ago and I've made it 3 times already. Wonderful, delicious, and tender. I always use to get cilantro garlic naan and this was even better because it's hot, buttery and fresh! Thank you. This is a keeper.
Hey Adam, congrats on 1 Million!! Been here since the broiled chocolate chip cookies and never looked back!! Here's to another million 👍😊
I first saw his channel when that video gained traction on reddit. A few weeks later and I'd watched most of his food science videos.
Ever since he quit teaching he's been consistently posting two videos a week with no noticable dip in quality.
I admire his passion and work ethic.
This is why I'm subscribed to you buddy. People think you need to go to a specialty restaurant to get a certain food, but you're like "NO." You can totally do it yourself and oftentimes get even better results once you practise your technique. I just got a new cast iron for xmas so I'm looking for recipes to test on it
my Grandmother used this technique even before I was born 20 years ago,
funny how different people figure out similar methods.
congrats on the great naan game my dude
Oh my gosh this looks so good and congrats on 1 mill subs.
This looks tasty, but a bit tricky when it comes to the browning part!
My husband cooks his version of ‘naan’ in a sandwich press, which is flat both sides.
He makes up a white bread mixture from a packet, adds garlic & lets it prove overnight.
Taking a ball of dough, he spreads it into a rough circle, adds grated cheese & fresh coriander into the centre of the circle, then folds over the dough until the cheese & coriander are covered. Places it in the press & cooks until brown.
A proper naan bread? No. Delicious & easy? Yes!
8:22 hey Adam you do know that Lodge also makes a tawa-type cast iron pan, right? i got mine for i believe $15 at a Walmart a few years ago; could i suggest investing in one if you plan to make 59 naans again?
of course, it can be used for other flatbreads and dosas (south-Indian crêpes; you seem to be in an Indian food phase now, i hope you'll get to making a dosa also soon)
[Lodge isn't sponsoring me or anything, i just have 2 pans of theirs, cheap price, decent quality]
pqrs_987 Yep, the lodge 10.5” cast iron griddle. You could also try a carbon steel crepe pan, but you really gotta watch that heat.
20 years ago I bought a Lodge 9ng which is a flat griddle at a Mexican grocery store here on the border of AZ and Mexico...we call them "comals" for cooking and heating tortillas.
I really appreciate your effort to make my favourite piece of bread. I sought out for many videos in youtube to make that bread texture but couldn't find one. Huge fan, pls keep up the good work. 🤗
The reason Indian recipe asks you to add water slowly is because the wheat in India (unlike US, Europe is a little closer to the Indian style wheat) is because the wheat here in the USA/Canada is hard wheat. I like this the hard way. Hard wheat has more gluten content, therefore it is easier to knead into to get that glutinous window. But Indian wheat (Soft wheat) requires you to slowly knead the dough to get to develop gluten. YOu can test this by going to an Indian Grocery and picking up some flour from there. The technique of slowly adding water is designed to give you more time to help develop the gluten and the water absorption of the 2 types of wheat is also different so you can't just use AP flour and hope the recipe works. The Indian recipes aren't bad, it's just you don't have the same ingredients. Adoption
Can't wait to see this video. You are one of my best motivation to make my content better. Your recipes are very helpful. Thank you so much and wish you all the best 🙏🏼 ❤️
I love your ASMR cooking style Ro Kitchen. Keep it up 👍🏼
Amazing channel Ro Kitchen. Congratulations. Adam is a master. Both of you are extraordinary.
Thank you so much all of you 🙏🏼
"I'm using olive oil." - Adam
We know. - Anyone who has watched more than a few episodes. :P
When using yeast immediately invert the pan. Then let the bottom cook. I am Indian, and this method works pretty well for me. You want the bubbles( brought on by immediate inversion) + a bit of even rise(by petting the bottom cook afterwards).
Finally someone explianing the chemistry in cookin
When the imposter is sus!!!! 😳 😳 😳 😳
"I am inevitable"
"And I.... am cast iron Naan"
Underrated.
@@user-zj2zu7ol2y overused
I have been cooking Indian for over 15 years to reasonable acclaim. I was even asked to do a public presentation in a commercial setting. I too was perplexed, for example, by the 3-leavener recipes of apparent Indian cooks on the Internet and I found them less than successful when it came to the tastes they produced. I'm impressed with the details and arguments in this video some of which I have reached myself. I have tried various styles of roti cooking them every which way (except in a tandoor; who's got one of those?). This video is worth watching and rewatching for details. Some of the conclusions and techniques will send me back to the stove again to try them out. Bravo, Adam!
Adam showing alot of Indian recipes recently
I eat a twin more home friendly bread called roti everyday
You should try it (assume you haven't yet) it's simple but that's what is Soo good
My anxiety watching you cook these: 10/10
How good this naan looks: 11/10
HI ADAM THIS WAS THE BEST RECIPE FOR NAAN...I TRIED 3...ALSO IT'S REFRESHING FOR A CHEF TO ADMIT TO FAILURES ....HOW CAN WE LEARN IF WE DON'T MAKE MISTAKES LIKE LIFE ITSELF!!...YOU HAVE A GREAT VOICE FOR ACTING, JOURNALISM...ETC....THANKS FOR GREAT NAAN!!!..🌞😁🌝🌞
lol this kinda confused me cause in Iran we also have a bread called naan which looks similar, but I realized how different it was when I saw the ingredients.
What are the differences?
What are the different ingredients?
Iranians even look like indians, there are theories that most north Indians are iranian(persian) descendants.
@@RelianceIndustriesLtd noone asked
You should look up India's Biryani. Very popular in its own regard but completely different from the famous Biryani of Esfahan. :D