how to cook Nan Bread, chicken tandoor,bread,naan, restaurant style curries, curry, indian recipes
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- Опубликовано: 6 окт 2024
- how to use tandoor ,bread,naan,nan,nan bread ,This video is to show how to use a Tandoor oven and how to get it ready to cook Tandoori Chicken and Different Types of Nan Breads! A must watch video for the Tandoor Enthusiast!! tandoori chicken,tandoori,chicken tandoori,tandoor,indian curry recipe,indian cuisine,indian food recipes
by Chef Din
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Thankyou sir for your step by step guide to make naan bread.Much appreciated. I am on the hunt now to purchase a tantoor oven. Thanks again.
Excellent video chef thank you.
Your welcome, I hope you give it a go!!I was speaking to Al from Als kitchen the other day , he was saying that he has problems with Nans so I promised him some Lesons when he’s back in tenerife, as he want to master the Nan breads!!
I love the fantastic way you explain why you do things...
It’s the way I used to train my cooks and chefs , it’s habit!
Great information chef
Hi, nice tips. Just wanted to know if the liquid instructions are right? It amounts to more than 1litre but it doesn't look like that amount in your jug
I have the same question. He does add another cup of liquid at 2:40. But it does seem like a lot of liquid in the recipe list. He says he is using imperial cups which means 1.5 cups + 2.5 cups = 4 cups. Which in ml is 1136ml. That plus the egg means a hydration of over 110% which seems very high. I wonder if they are half cup measurements. That would give around 55% hydration.
I just checked my own naan recipe and my results are reasonably similar but I use 560ml to a kilo of flour so 56% hydration.
@@nitelite78 Yeah I’m making this recipe as I write this. I wasn’t thinking when I used US cups for the wet measurements, and still it turned out like cake batter, so I kept adding weighed self-rising flour to the mixture until I arrived at 750 grams of added flour. I agree the water and/milk didn’t look like that much in the video. I’ll see how my recipe with 1.75 kg turns out (everything else the same).
@@camwhitman5425
He has done another video where the measurements are grams. The hydration in that recipe is around 58% which makes more sense to me.
@@nitelite78 Thanks for the tip.
I agree, I used the exact measurements but the dough was nowhere close to the video. I salvaged it by adding more flour, but that throws off the proportions of the remaining ingredients. So it’s still a confusing on what to do. @ChefDin, could you please address?
Hi chef, I have had success by placing a lightly wetted naan on a hot tawa without a Teflon layer. It will stick to the tawa. Then after it starts bubbling a bit, you can turn the tawa over and move the top of the naan over the fire to brown it on the top (it sticks to the tawa). It looks just like a naan made in a tandoor.
I’m glad please post photos so others can benefit!!
Absolutely fantastic video👍🏻👍🏻👍🏻😎
I’m glad you think so!
Brilliant , thank you for that
Watch my new tutorial , how to make at home on a tawa or heavy frying pan on the cooker and under the grill!
Great vid I’ve got the same tandoori (puri) so was good to find this pop up in my feed. ☺️
Have I given you some tips on How you should use the oven?
I've got one of these Puri tandoors but always struggled with the temperature control. I'm going to make a grate for the door like you've suggested and give it a go again.
The more you use it, you will learn from your mistakes, it take time , if you need any advice message me!!
To become a tandoori chef chef takes a few years working 6 days a week learning on the job!! First you must master the temperature, so buy yourself plenty of charcoal! In restaurants the tandoori oven never gose out unless you have a gas one! So the first when you start your puri you must do a first burn to get the tandoor to the correct temperature, then you add more charcoal and once that gose white you start to do your meats then let it warm up agin before you start doing your Nans !
Excellent video. Still getting to grips with my Puri tandoor. When the charcoal is up to temp , do you close the bottom door to keep heat in or slightly ajar to keep airflow. Thanks
The lid and the bottom door is how you control the temperature, by closing the door and closing the lid you will lower the temperature ! Hope that helps you to master your tandoori, the quickest way to learn is to have expert show you with some lessons, that was how I trained my young cooks to become tandoori chefs !
Naan looks amazing, thank you Chef for sharing the process.
Are you using PuriTandoor SS2 or SS3 model?
I’m using the largest one!! The bigger the better when you’re making nanns !
Looking forward to the garlic cheese naan😁👍
thanks for your reciepe. what is the liquid used to strench the dough balls? Is that a butter or water?
It’s oil I use on the front and a little water to help it stick to the oven!
Very interesting, I think the yeast thing comes from people using pizza dough to make naan because the do not have the correct recipe or ingredients.
Awesome video! Do you use bread flour or regular flour?
In the restaurant we used self rising flour if you can’t get that then use regular plain flour ,just add more baking powder!
Brilliant - thank you. Not sure I'm ready to stick my arm into the tandoor yet, but great tip on pre-soaking the limbs.
Any chance of doing a keema nan chef din I've bought similar tandoori but preferably like the keema ones better thanks shaun
I have done keema nun , in the description you’re find the keema recipe , with that you can make sheek Kabab’s as well ! Watch the video a few time s until you get confident, before you start to make it ! It’s easy once you know how, the how is the part will take you time! The key is getting the temperature right!!
ruclips.net/video/W9gIIYQtoE4/видео.html
If you use self rising flour can you omit the baking powder
To get Naans like mine you have to follow my recipe, but in your kitchen you’re the chef so you could try without to see how they turn out?
Is the 1/4 cup of oil added to the dough mix, or applied to the top side of the naan discs prior to slapping on the walls of the tandoor - as you demonstrate in your vid?
It’s added to the dough mix!
After adding the wet mixture from the jug you also added another cup. Is this additional or is it from the original amounts given in the description? Regards.
Just add the amounts in the description, this is the correct amount, remember you must follow the instructions 100% only then you will see the results!
@@ChefDin will do 👍👍
I have tweeted the recipe to make it better, so try this one!
ruclips.net/video/dZ8ZnUqrJf4/видео.htmlsi=_aTgUmkKoD885AmK
How many grams in a cup of water? Are you using imperial/US/metric cups?
Hi , I'm using imperial Cups?
Which flour you use to make it so white,😲
Use good quality self rising flour!
I have an SS1, which is the baby version of yours. However, I don't think that the walls were hot enough to cook the meat to look like yours, nor to get the naans properly done.
Any tips on tandoor temp regulation? Your years of experience really do shine.
Put in about about 3kg charcoal and let it burn for about an hour with lid open about 10% , the lid is your heat regulator.then you ready to cook your meat! When you go to cook your naans you may need to put a little more charcoal as the tandoor may have started to cool down!
Before you put the naan into the oven first wet your hand the place in the oven , if it’s ready to use you will only Be able to keep in for 2/3 seconds!! Watch my video it will help you?
Mini tandoori are uselsee
Like I used to say to my tandoori chef , never blame the oven! I’m using a mini tandoori and it’s fine, just check out my nans cooked in one!!
Did you just use a detergent to lube your hands?
Use oil on the naans and cover your arms with Water, it will stop it burning!! 🔥
When you say "east" do you mean yeast? Unless I misunderstood you, apologies if I did
Yes yeast!! Not a problem !
Interesting to hear that you worked in restaurants and they don't use yeast. I have wondered for a long time if some use yeast and others baking powder.
It makes sense to me that the restaurants use baking powder. I tried a few yeast based naan recipes and they were completely wrong. Then I tried a baking powder method and it tasted exactly like restaurant/takeaway naan.
Then you’re enjoy my recipe? I have had my own restaurants for the last 40 years and know all this is to know , running Indian restaurants and also training chefs ? Now retired and decided to share my knowledge with the world!!
@@ChefDin Yes, great video. Your recipe is close to the one I use but one thing I don't do is knead the dough. I just mix all the ingredients. I will try adding that kneading process to see how it improves my naan. I also only leave my dough for a few hours rather than overnight so I will try that too to see if results in a better naan leaving it longer. I have already learned previously how important the resting period is for at least a few hours. I always recommend people who are just starting to make naan that they need to rest the dough for at least a few hours. A lot of people don't realise this is important.
What is the difference in naan between when resting a short while and resting a long while?
@@d4rmsc The dough gets much softer. Easier to work with and shape and produces much nicer, softer naan. I am not sure of the chemical process. There's no yeast so there's no fermentation. I think it's more likely autolysis and gluten development where the dough becomes more extensible and less elastic the longer it's left.
As you say, though, watch the vids a few times. I need (not knead) to get my dough to look like yours. I, personally will measure for a 60 to 70 percent hydration, but will stop adding liquid when I get to the way your dough looks.
Like I said Practice makes perfect, normally a Cook would take two or three years to become a Tandoori Chef, working 6 days a week , so it’s not an easy task, so the only way to perfect making nanns is to keep on practising you will get it in the end, and they will come , but it will take time, the key is not to be scared of the heat!!
So plain flour ? Not self raising flour ?
Normally I would have used self raising flour , but t did have any, adding 12g baking powder got me out of that problem, use self raising flour if you have and only add 5/7g of baking flour? Good 🧑🍳 cooking!
Thank you again for your very informative videos. Would it be possible for you to check your ingredients list, again? 2.5 cups of water + 1.5 cups of milk adds 1,000 grams of liquid (excluding the oil). This yield a 100 per cent hydration. I think gram measurements would prove more helpful - sorry, I know this means more work for you. Since you are using kilo measures, I assume that cups are also metric, so 1 cup = 250 ml which also equals 250 grams. Many thanks for taking the time to produce these tutorials, again.
Next time I mix naan I will get all the ingredients in grams !
If I was to weight the water and the milk it would be around 660g I hope that helps ! But next time I will have the exact measurements in grams for you!!
@@ChefDin Please do. 1kg of flour plus 4-1/4 cups of liquid is a sloppy mess. First time making naan at home and I ended up with about 1.6kg of flour to your 4 (imperial) cups of liquid just so it will come together. From now on, I guess I must take your recipes with a pile of salt.
Taste was good, just too hydrated and a frustrating mess to try to mix and knead.
Morning Eric
I have this measurement that’s for a small batch !
Ingredients below!
The naan mixture will be very sticky , that’s what makes soft naans! But remember some flour will need less water, maybe your cup size is different to mine is hard for me to see where you’re going wrong, did you place in the fridge over night? If you follow my instructions 100% they will turn out perfectly , becoming a tandoori chef take time and practice and a lot patience, if you have passion you will get it right in the end, give it another try and follow what I am saying, good luck and let me your progress!
600g self -raising flour
260ml water
90ml milk
16g oil
30g egg (half of one egg)
1.6g onion seed
8g salt
25g sugar
6g baking Powder
@@ericyoung2367
If you haven’t seen this video watch it , it will help !
ruclips.net/video/dZ8ZnUqrJf4/видео.htmlsi=B2OVDo7MJZDQ4GxK
can the sugar be omitted?
Yes!
Can the egg be substituted for something else?
Try 125g plain yogurt?
@@ChefDin I'll try that. Thank you for your time. Great video!
Please let me know how they turn out?
@@ianclark5172 you’re welcome!Happy days!
I followed the recipe to a T but is very sloppy, I used a mixer with a dough hook, could this have been the issue? It’s in the fridge at the mo so hoping it’ll firm up
We have never used a mixer even when we used to make large quantity in the restaurant! Use flour to make the balls and follow my instructions how to get ready , it should be fine ?
Don’t panic just yet?
Will do thanks
So came out fridge quite firm and when I cooked in Tandoor, they slithered down the walls before dropping into fire. Temp 550 so definitely hot enough. I reckon it was the mixer/dough hook that did it. Will cook the remaining on Tawas and try a fresh batch by hand next weekend. Thanks for the info 😁
@@fionawighton8203 how long was the Tandoor burning before you started to make the nans?
@@fionawighton8203 can you send me a pic of the dough balls!
Hi again. Okay. You are weighing out eight dough balls at 200g each. We know the weight of the flour and other dry ingredients - the ml to gram conversion is straightforward. I have assumed that the weight of the egg is 50g. The kalonji, I'll guesstimate, at 5g. The oil probably weighs a fraction under 60g. So, the total of the ingredients - excluding the water and milk - is around 1,158.85g. I divide this by 8 to get the weight of each naan without its liquid and arrive at 144.85... g per 'ball' . Now the exciting bit: we make up each to the requisite 200g. Each unit needs to put on weight to the tune of 55.14...g. Multiply this by 8 to reveal the recipe's total need in order to to bulk up. This allows a 'window' on the hydration. We should provide 441.15g of liquid. We know the ratios of water to milk - you state 2.5 to 1.5, respectively. These ratios are the number of 'parts' in the recipe. With a total of 4, we can now divide the liquid requirement by that number. We need 441.15g to be divided by 4. We get 110.28..g. Then multiply this figure by the 'parts' to arrive at 110.28 x 2.5g = 275.7...g and 110.28 x 1.5g = 165.43g. Of course, we shouldn't worry too much about the odd gram here or there and certainly not lose sleep over decimal points with such small quantities, but we now have a 'hydration' figure - which can be scaled up or down to yield more or fewer naans. The egg is part of the hydration equation and should be proportionally scaled up or down. So sorry for the long response, but your recipes and vids are so good that I felt I ought to work out why some people were experiencing sloppy naans.
You seem to have done your calculations, but the question is did you make, and did they turn out Ok?
Tried this but your measurements don’t seem to end up with a dough that looks anything like yours (way too liquid). I have used a “cup” measure which is equal to 250ml…
How many ml in the cup size you are using (2.5 cups water and 1.5 cups milk seems to be far too much fluid…)
Any updated measurements?
Put one cup of milk and two cups of water in a jug and add untiil you get a soft dough, remember it should be quite sticky! And remember your flour is different from mine so you may not need off of the liquid!! Watch the video you will get the idea!! Good luck!
I followed the volumes suggested and also measured the weights (as I prefer that).
The total liquid is about 800+g excluding the egg! (So an 80%+ hydration dough!)
It's just like slop. What a waste of ingredients! 😞
I’m sorry you couldn’t manage it , unfortunately not everyone can ,did you follow my recipe 100% and watch what I’m doing remembering all flours are the not the same,
for this reasons one should add the wet ingredients half then little at a time until till you get the consistency in my video!
As it’s hard for me to comment when haven’t seen what you did, I can assure you I’m no amateur and made so many naan , I couldn’t put a number on it!! But then again I have had many cooks never been able to become a tandoori chef!!
I do get annoyed when people respond with comments what don’t make sense! Where did you get 800g of wet ingredients from ??
Below is the recipe get yourself a calculator and total up the wet ingredients?????
600g self -raising flour
260ml water
90ml milk
16g oil
30g egg (half of one egg)
1.6g onion seed
8g salt
25g sugar
6g baking Powder
Extremely confusing video, sorry, I couldn't follow this
Watch until you do if you want to make restaurant quality naans!!