Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link smarturl.it/Indianevery
I used to run a croissant bakery. I often reserved some basic dough before rolling in the buttrr and make nan. Roll circles and throw it right on the gas stove flame. No pan. It inflates like a balloon. Keep flipping it and it's cooked in a flash. I watched an Indian kid do it in a restaurant. It works with any bread dough.
You can get pretty close to a tandoor naan at home with a tawa and a gas hob. First you need to blast the tawa on full gas so it's extremely hot. Then if you wet the rolled out dough and slap it on the tawa it will stick. Leave it until it starts puffing up. Then to finish you can turn the tawa upside down and toast the top side of the naan on the open gas flame - rotating the tawa in a circular motion to brown the naan. Alternatively for people who don't have a gas hob you can also use a blow torch to finish the naan. If you don't have a tawa, a large cast iron frying pan would work well. If you have a gas hob you could place the top side of the naan directly on the gas and just move it around every few seconds with some tongues. So there's a few ways to get it close to a tandoor cooked naan.
Thanks so much for your wonderfully clear explanations ~ watching you prepare everything is utterly inspiring ~ I'm off to make Naan for the first time, and can taste it already !
I use sourdough starter, live yoghurt, and let it rise over night. I sometimes let it go for a coupe of days in the fridge--if I can think that far n advance... I bake my Naan breads on a pizza stone placed in my gas grill (BBQ). I preheat the stone at max heat, and then turn off the burner directly below the stone (to avoid scorching). Fabulous!
You are so sweet and honest Hari. I feel very close to you like my granddaughter. Any one can follow your recipe and make delicious Naan bread. All the best.
We made the butter bean today using the authentic tags frypan,(from India), wow!! Are we pleased, and clever too. Thanks for your well explained recipes!!
Nice demo. Thanks. Just one observation what is the reason to use yeast and baking powder both give a nice raise but to use two is not necessary. But overall nice demo.
Hi, love your videos, great recipes and presentation. I found a nice trick for cooking nan in a home kitchen without the oven step. After rolling out the nan i hold it in the palm of one of my hands and roughly dab the exposed side with a little water (the free hand dipped quickly in a bowl is all you need) what that does is it helps the nan stick to the tava. Once you stick it to the tava Let it blister and then flip the tava so that it's upside down and the top side of the nan is now exposed to the open flame which will give you that authentic flavour of a tandoori nan. Also, I have to say this, you're gorgeous.
Thanks - great tip! I sometimes use a karahi and turn it upside down so the flame is under the bowl and put the naan on the the top to cook it. Thanks so much for watching!
My go to recipe for naan bread, they're spot on - like all of your recipes. Take no notice of the people who moan your videos are too long, i have an attention span greater than a goldfish, and like I always say, you can't rush perfection hahaha 👍
Hari Ghotra .. my mum used to put sugar on freshly made roti's & i used to love them ( because the saak had no potatoes in it for once) like guwar saak ( cluster beans ) .. or don't want to fish out potatoes from aubergine & pots. saak ...i used to ask for just the top water that gathers on top of tuwer saak too..., your memory of piece of bread with onion & tomato masala on it... after school touched me... memories aye.. i'm talking about 1966..67..68...69
I'm going to try this now. I will measure out 200g of plain flour into a bowl first then into 3 little saucers I will put 7g instant yeast, 8g caster sugar and 5g of fine salt. I will heat 100ml sterile water to 40C. I will put the yeast into a glass bowl and dissolve the sugar before I add the yeast then give it a light whisk and leave it to bubble. The salt I will add to the flour in a large bowl. When the yeast has been activated I will add it to the flour along with 4 tablespoons of live yoghurt. Mix by hand for about 10 minutes or until it leaves the sides of the bowl cleanly. I am worried about the actual measurement of the yoghurt but as you added 4 I'll go with that. I will then cover the bowl and place it in a warm cupboard overnight/ Wish me luck. I will let you know how it turns out tomorrow.
Hari, I love your cooking videos! I love how you say "let me know how you get on with it", these little phrases seem so British but its refreshing because we never hear that in the US. Anyways, your videos are so entertaining and your making me want to try making the more intimidating recipes like samosas and naan. I appreciate it, especially during this stressful time. Many blessings from Florida. :) Ariel
Hey Ariliving great to have you join the team. I hope you are keeping well in Florida. Thanks so much for watching - if you do cook any of these dishes then please take a picture and post it on my app. I would love to see your Samosa or naan. Thanks so much for watching Hari
I've always struggled with naan bread. Its always ended up too dense and solid, like supermarket pizza. But with this recipe I finally did it! That crispy flakiness on the outside and softness in the middle. Thankyou Hari! :)
hi hi! i did make this and the recipe was super easy and it came out great, thanks so much for sharing this recipe! I didn't have the nigella seeds, so i ended up using toasted cumin seeds which actually tasted really wonderful.
Hello Hari, I am so pleased I came across your channel. I am about to make the naan bread and wondered if after the bread to cooked Can I freeze the naan. Thank you.
Naomi Mizen welcome to team! You need to download my free app too so you can contact me. Please takes pictures and them on the app. Yes you can freeze the naan after they are cooked.
My favourite cooking channel i luv you, the best thing about cooking along with you,you explains the do's and don'ts, the tips fantastic ,the greek yogurt tip to make hung curd ,brilliant yv inspired me to cook everything indian, never use a take away now and my family think ive ordered on the sly from takeaway when i save them some, them spices num num cant eat enough of them, today im doing kebab and naan bread, can i make the dough on a morning and make them tea time? Any spices you can suggest thats good for a Diabetic, just been diagnosed, any help appreciated like yr cooking vids ,thanks so much Hari your such a beautiful soul xx
Great recipe, thanks! Onion seeds and nigella seeds are different things, from completely different plants. You seem to imply that they are the same thing. Do they just taste exactly the same?
@Ribnaa Hanaa The North Indian name is KALONJI. (NIGELLA SATIVA) Search on e-Bay and you will see that they are often wrongly labeled *black onion seeds or *black cummin seeds.
with appreciation, congratulation, and love I 'd like to ask why didn't flip it in the same tawa, I mean why you put it in oven while the hot tawa is also able to blow it up ?
Perfect water temp for yeast. use 200 mil of cold water 100 mil of hot water or 2 to 1 mix, it makes it perfect for activating yeast for making all breads.
Hi I did not get your recipe the quantities I love to make the nan bread so please can you let me know them I think all the cooking is fantastic I really enjoy them and your explanation is great thanks
You made these look so simple to make, and they all turned out marvelously! That is a lot of work for so few breads, though, it seems to me. Are thins like flat breads normally made by more than one person? Thank you.
Well, 3 years after first watching and commenting on this, I'm watching this again because I remember a few different naans being made in this video, and I was hoping that there was a keema naan recipe but alas, there wasn't 😒 If you're still making Indian food recipes, could you make one with a keema naan recipe please? Unless you already have a keema naan video on your channel. Cheers 😎👍
Haven't made the naan yet but I like your recipe because it has no salt!!! Store bought is usually 1,000 mg per piece!!! Haven't they heard of the high blood pressure problem in the world.
She really does love popping things in and out and on and over.... LOL. Recipe looks pretty quick and easy, I will try the garlic naan very soon. Thanks for sharing!
@@Msrosy145 I wasn't trying to put her down for it. But there are many other terms she could be using: put, place, move, shift, sit, push, pull, drop, etc... She really does use "pop" more than is necessary, especially when there are more common terms that would give her speech some variety. It's just a quirk you typically have to work out when speaking to a group for long periods (like hosting cooking channel). I had a somewhat similar issue I had to work through, I used to preface my statements with "you know" constantly and I didn't realize it until someone pointed it out.
I do find your videos lovely and because of you I now have sitting on my counter a jar of herb and garlic ghee and it’s quite lovely. Thanks terribly much. See ya.
Your tablespoons of curd/yogurt... were VERY generous... I needed to add some more liquid to get it to pull together. Dough is proofing... to be continued.... WELL.... we liked it....Thank You for this easy to follow tutorial.
You're beautiful and I appreciate your videos! I stayed in a hotel for a while that Indians own and they made these and had them sitting out on a chair one day. They lived in the hotel and they always cooked and it smelled so good 😩😩✊ so thank you for sharing ❤️ because you're helping us learn the Indian culture of cooking! 💞💞
The oven needs to be hot 220C and you will see when they need to come out as they are puffed up. The full recipe is on the website and app so take a look www.harighotra.co.uk/search?t%5B%5D=6151&q=naan
The acidity of the yogurt likely cancels out your powdered leavener..or rather activates it long before it bakes. Might try not adding some to a batch side by side vs just yeast. Or I forget, is your leavener heat activated..? I love naan..the yogurt adds such a lovely perfume, I can’t believe recipes that don’t include it..
i personally would like the ingredients and how much of each included . It's such a pain to go back and forth between following the video and writing it down ( and rewinding to make sure you didn't miss anything.) Often I would like to make them again. I do like your presentation and any tips you may give.
Sorry, but the yeast won't feed off refined sugar. Refined sugar is way too complex for yeast to feed off. Yeast will activate just with water. 😉 Water at body temperature. So just under 40deg. Will be trying out this recipe. Thanks for the video. X
Thank you very much for sharing your recipe. I am really sorry to say that the filling for the Peshawari Nan was to dry, only two ingredients pistachio and sugar if you can add some moisture in to that it will stays inside the Nan when you are eating it and will not drop from it. That's all it was beautiful and easy to make.
Tried to make naan bread according to your recipe. Mixed the dough and let it prove overnight. Rolled out each of the 4 balls to 1/8th inch thick. I used my mother's old cast iron griddle as a tava substitute. The discs of dough didn't brown well but became hard. Putting them under a grill only made them into thin brittle inedible discs. So disappointing. What did I do wrong?
Ohh that’s annoying - did the dough prove, rise and get light and bubbly? If not I think your yeast was not activated/dead. If it did then your griddle may have been too cold so they didn’t cook fast enough but it’s sounds like the yeast to me?
Thanks for watching. I have a chilli paneer recipe on the website www.harighotra.co.uk/chilli-paneer-recipe will need to get the video done soon. Thanks Hari
![Megan Thee Stallion - Roc Steady (feat. Flo Milli) [Official Video]](http://i.ytimg.com/vi/HozPPyqW0dY/mqdefault.jpg)
Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link smarturl.it/Indianevery
I used to run a croissant bakery.
I often reserved some basic dough before rolling in the buttrr and make nan. Roll circles and throw it right on the gas stove flame. No pan.
It inflates like a balloon. Keep flipping it and it's cooked in a flash.
I watched an Indian kid do it in a restaurant. It works with any bread dough.
You are my new favorite for indian cooking 🥘 👩🍳. Big hug from Switzerland 🇨🇭
Such a well spoken and smart lady.
My new absolute favorite cooking channel. The presentations are incredible. Shout out to the camera ppl!
Thank you and love from Ireland. Kevin
Hi Kevin Thanks so much for watching over in Ireland and for loving the video. Amazing that you enjoyed it Cheers Hari
Kevin Scullane from Canada thank you as well.
@@HariGhotra Hi and thank you from France your are very easy to understand, you speak so nicely ! 🐩
Thank heavens you didn’t have background ‘music’, great video.
thanks for watching
Hilarious comment :D
Agree 100% - so enjoyable with only cooking sounds and Hari's friendly voice 🥰
How lucky we are to have you show us ,thank you.
Oh thats my pleasure - I hope you enjoyed watching. Thanks Hari
You can get pretty close to a tandoor naan at home with a tawa and a gas hob. First you need to blast the tawa on full gas so it's extremely hot. Then if you wet the rolled out dough and slap it on the tawa it will stick. Leave it until it starts puffing up. Then to finish you can turn the tawa upside down and toast the top side of the naan on the open gas flame - rotating the tawa in a circular motion to brown the naan.
Alternatively for people who don't have a gas hob you can also use a blow torch to finish the naan.
If you don't have a tawa, a large cast iron frying pan would work well. If you have a gas hob you could place the top side of the naan directly on the gas and just move it around every few seconds with some tongues.
So there's a few ways to get it close to a tandoor cooked naan.
Very professionally presented, easy to follow. Absolutely brilliant.
Thanks for watching!
Your kitchen is so beautiful
Thanks so much for your wonderfully clear explanations ~ watching you prepare everything is utterly inspiring ~ I'm off to make Naan for the first time, and can taste it already !
My pleasure - thanks for your comment and for watching too. How did the naan come out?
I hope you enjoy them. Thanks so much for watching and leaving a comment. Great to hear that you are enjoying the channel. Thanks so much
Excellent videos. I write as a trained chef and pastry cook. I am very glad to have come upon your site.
wow , delicious and mouth watering naan recipe , thank for sharing
I use sourdough starter, live yoghurt, and let it rise over night. I sometimes let it go for a coupe of days in the fridge--if I can think that far n advance... I bake my Naan breads on a pizza stone placed in my gas grill (BBQ). I preheat the stone at max heat, and then turn off the burner directly below the stone (to avoid scorching). Fabulous!
ohhh sounds amazing - take some pictures and post them on my app I would love to see them. heres the link hari.is/2P5rXbk
Wow
😎😎😎😎😎🎓
You are so sweet and honest Hari. I feel very close to you like my granddaughter. Any one can follow your recipe and make delicious Naan bread. All the best.
Wonderful. I hope the kids enjoyed their dinner. I know I will love these.
We made the butter bean today using the authentic tags frypan,(from India), wow!!
Are we pleased, and clever too. Thanks for your well explained recipes!!
I'm so glad I found your channel! Huge fan from New York. I've made 2 of your recipes, I'm looking forward to making more.
Nice demo. Thanks. Just one observation what is the reason to use yeast and baking powder both give a nice raise but to use two is not necessary. But overall nice demo.
Love your recipes....Tutorial is good...simplicity.
Hi, love your videos, great recipes and presentation. I found a nice trick for cooking nan in a home kitchen without the oven step. After rolling out the nan i hold it in the palm of one of my hands and roughly dab the exposed side with a little water (the free hand dipped quickly in a bowl is all you need) what that does is it helps the nan stick to the tava. Once you stick it to the tava Let it blister and then flip the tava so that it's upside down and the top side of the nan is now exposed to the open flame which will give you that authentic flavour of a tandoori nan. Also, I have to say this, you're gorgeous.
Thanks - great tip! I sometimes use a karahi and turn it upside down so the flame is under the bowl and put the naan on the the top to cook it. Thanks so much for watching!
Brilliant tip thanks so much!
My go to recipe for naan bread, they're spot on - like all of your recipes. Take no notice of the people who moan your videos are too long, i have an attention span greater than a goldfish, and like I always say, you can't rush perfection hahaha 👍
That's too kind - really wonderful to hear that you are enjoying the videos thanks very much
Hari Ghotra No worries, and I always do enjoy them, I'm picky who i subscribe to and you're the only Indian cooking channel I've subscribed to 🙂
Hari Ghotra .. my mum used to put sugar on freshly made roti's & i used to love them ( because the saak had no potatoes in it for once) like guwar saak ( cluster beans ) .. or don't want to fish out potatoes from aubergine & pots. saak ...i used to ask for just the top water that gathers on top of tuwer saak too..., your memory of piece of bread with onion & tomato masala on it... after school touched me... memories aye.. i'm talking about 1966..67..68...69
tuwer daal rather
Great video. Love your explanations, very detailed. Thank you x
Making your lamb buna, these and a gobi channa curry tonight. Thanks for the love and inspiration.
this sunday i´ll try this naan bread!!!
You cook amazing and you are stunning as well. Love your channel.
Hari well done for posting this Naan video. I made these today along with Saag Aloo and Chicken Tikka, all were excellent thank you.
+Tony Graham Thank you for watching and for cooking along with me very happy to hear that you enjoyed the dishes!!
i just got into indian cooking and finding your channel was such a blessing. great videos !!!
I'm going to try this now. I will measure out 200g of plain flour into a bowl first then into 3 little saucers I will put 7g instant yeast, 8g caster sugar and 5g of fine salt. I will heat 100ml sterile water to 40C. I will put the yeast into a glass bowl and dissolve the sugar before I add the yeast then give it a light whisk and leave it to bubble. The salt I will add to the flour in a large bowl. When the yeast has been activated I will add it to the flour along with 4 tablespoons of live yoghurt. Mix by hand for about 10 minutes or until it leaves the sides of the bowl cleanly. I am worried about the actual measurement of the yoghurt but as you added 4 I'll go with that. I will then cover the bowl and place it in a warm cupboard overnight/ Wish me luck. I will let you know how it turns out tomorrow.
Very late to the party but we tried this recipe and they were amazing. I will be making some more today. Thank you Hari.
Too many good recipes! Aggghhh! I can’t choose! I did just make some tok doi recently though, so, perhaps the naan?
Very hardworking and dedicated women
Liked ur videos
All look delicious ....Thank You for sharing.
My pleasure
Hari,
I love your cooking videos! I love how you say "let me know how you get on with it", these little phrases seem so British but its refreshing because we never hear that in the US. Anyways, your videos are so entertaining and your making me want to try making the more intimidating recipes like samosas and naan. I appreciate it, especially during this stressful time.
Many blessings from Florida. :) Ariel
Hey Ariliving great to have you join the team. I hope you are keeping well in Florida. Thanks so much for watching - if you do cook any of these dishes then please take a picture and post it on my app. I would love to see your Samosa or naan. Thanks so much for watching Hari
Cooked my rice this evening with your help. Now looking up this recipe. Going to try that tomorrow. Cheers from Belgium, Hari.
Found your channel yesterday and made these today (the garlic version). Delicious!
hi Hari... I would love to try to make this. DO you have a complete recipe? i loveeeee naan and who doesn't. Thank you for your video...
Thank you for all your tips. 😊😊😊😊😊💚💚💚💚👍👍👍🌹.
I've always struggled with naan bread. Its always ended up too dense and solid, like supermarket pizza. But with this recipe I finally did it! That crispy flakiness on the outside and softness in the middle. Thankyou Hari! :)
🙏🏼🙏🏼🙏🏼🙏🏼🙏🏼🙏🏼🙏🏼🙏🏼💐💐💐💐😍😍😍very much for sharing your talent with all of us😄😄😀😀🙏🏼🙏🏼🙏🏼
I love cooking without measuring devices!
It takes a lot of measuring to know quantities by eye n feel properly ... or alot of mistakes
hi hi! i did make this and the recipe was super easy and it came out great, thanks so much for sharing this recipe! I didn't have the nigella seeds, so i ended up using toasted cumin seeds which actually tasted really wonderful.
Thanks for trying the recipe and leaving your fab comments. I bet the toasted cumin was lovely!
Thank you
Cool and fun
Hello Hari, I am so pleased I came across your channel. I am about to make the naan bread and wondered if after the bread to cooked
Can I freeze the naan. Thank you.
Naomi Mizen welcome to team! You need to download my free app too so you can contact me. Please takes pictures and them on the app. Yes you can freeze the naan after they are cooked.
The naan look great
They are really easy to make too.
I love your recipes
Thank you Hari I can’t wait to make nan bread! I hope they turn out as good as yours! xx
My favourite cooking channel i luv you, the best thing about cooking along with you,you explains the do's and don'ts, the tips fantastic ,the greek yogurt tip to make hung curd ,brilliant yv inspired me to cook everything indian, never use a take away now and my family think ive ordered on the sly from takeaway when i save them some, them spices num num cant eat enough of them, today im doing kebab and naan bread, can i make the dough on a morning and make them tea time?
Any spices you can suggest thats good for a Diabetic, just been diagnosed, any help appreciated like yr cooking vids ,thanks so much Hari your such a beautiful soul xx
You're the most beautiful cook ever
Great recipe, thanks! Onion seeds and nigella seeds are different things, from completely different plants. You seem to imply that they are the same thing. Do they just taste exactly the same?
@Ribnaa Hanaa The North Indian name is KALONJI. (NIGELLA SATIVA) Search on e-Bay and you will see that they are often wrongly labeled *black onion seeds or *black cummin seeds.
I followed your recipe.. so good!
with appreciation, congratulation, and love I 'd like to ask why didn't flip it in the same tawa, I mean why you put it in oven while the hot tawa is also able to blow it up ?
Perfect water temp for yeast. use 200 mil of cold water 100 mil of hot water or 2 to 1 mix, it makes it perfect for activating yeast for making all breads.
Hi I did not get your recipe the quantities I love to make the nan bread so please can you let me know them I think all the cooking is fantastic I really enjoy them and your explanation is great thanks
Here are the details www.harighotra.co.uk/naan-bread-recipe
love it!! thank you!! Now I"m so hungry.
Good to know, that you don´t need yeat or baking powder at all, if you have time. :) Thank you for this recipe.
Her favorite word "pop".
I am inviting some friends, I will make your naan bread and samousa vegetarian ! You are a great help, thanks! 😊
You made these look so simple to make, and they all turned out marvelously! That is a lot of work for so few breads, though, it seems to me. Are thins like flat breads normally made by more than one person?
Thank you.
Well, 3 years after first watching and commenting on this, I'm watching this again because I remember a few different naans being made in this video, and I was hoping that there was a keema naan recipe but alas, there wasn't 😒
If you're still making Indian food recipes, could you make one with a keema naan recipe please?
Unless you already have a keema naan video on your channel. Cheers 😎👍
Hey jammy no video but here is how I make them www.harighotra.co.uk/keema-naan-recipe
Yum, I've just bought a tawa pan from Amazon.
Thats brilliant - a tava is a great bit of kits, not just for roti and naan but you can cook kebabs, burgers etc on it too.
Haven't made the naan yet but I like your recipe because it has no salt!!! Store bought is usually 1,000 mg per piece!!! Haven't they heard of the high blood pressure problem in the world.
She really does love popping things in and out and on and over.... LOL. Recipe looks pretty quick and easy, I will try the garlic naan very soon. Thanks for sharing!
Kori114 what would you say ?? Shove ?? It’s what we say in Britain.
@@Msrosy145 I wasn't trying to put her down for it. But there are many other terms she could be using: put, place, move, shift, sit, push, pull, drop, etc... She really does use "pop" more than is necessary, especially when there are more common terms that would give her speech some variety. It's just a quirk you typically have to work out when speaking to a group for long periods (like hosting cooking channel). I had a somewhat similar issue I had to work through, I used to preface my statements with "you know" constantly and I didn't realize it until someone pointed it out.
thank you!
I do find your videos lovely and because of you I now have sitting on my counter a jar of herb and garlic ghee and it’s quite lovely. Thanks terribly much. See ya.
I don’t have any yoghurt? What can I use instead please...although I’ve only actually got milk
Just use milk and water pour in until you have a soft dough
Thank you for sharing dear. New friend here.
Hari where did you learn how to cook like that
Your tablespoons of curd/yogurt... were VERY generous... I needed to add some more liquid to get it to pull together. Dough is proofing... to be continued.... WELL.... we liked it....Thank You for this easy to follow tutorial.
You're beautiful and I appreciate your videos! I stayed in a hotel for a while that Indians own and they made these and had them sitting out on a chair one day. They lived in the hotel and they always cooked and it smelled so good 😩😩✊ so thank you for sharing ❤️ because you're helping us learn the Indian culture of cooking! 💞💞
This looks amazing! What temp, do you have the oven on and about how many mins do you wait before taking it out?
The oven needs to be hot 220C and you will see when they need to come out as they are puffed up. The full recipe is on the website and app so take a look www.harighotra.co.uk/search?t%5B%5D=6151&q=naan
The acidity of the yogurt likely cancels out your powdered leavener..or rather activates it long before it bakes. Might try not adding some to a batch side by side vs just yeast. Or I forget, is your leavener heat activated..? I love naan..the yogurt adds such a lovely perfume, I can’t believe recipes that don’t include it..
Hi are you from reading uk
No sorry i'm not from Reading but I am from the UK. Thanks for watching.
Was wondering how the dough looks on the inside.
why some of naan breads have baking soda in them? which one is better?with yeast ? baking soda or with baking powder?
i personally would like the ingredients and how much of each included . It's such a pain to go back and forth between following the video and writing it down ( and rewinding to make sure you didn't miss anything.) Often I would like to make them again. I do like your presentation and any tips you may give.
She's got the recipe in the description of the video. You can get the details there.
???? So why not water the bottom and then invert the tawa it gives much better results
Sorry, but the yeast won't feed off refined sugar.
Refined sugar is way too complex for yeast to feed off.
Yeast will activate just with water. 😉 Water at body temperature. So just under 40deg.
Will be trying out this recipe. Thanks for the video. X
Where can I buy one of those grills
Thank you very much for sharing your recipe. I am really sorry to say that the filling for the Peshawari Nan was to dry, only two ingredients pistachio and sugar if you can add some moisture in to that it will stays inside the Nan when you are eating it and will not drop from it. That's all it was beautiful and easy to make.
The filling was pistachio. sugar and raisins .Maybe the raisins makes it more moist. Hope this helps.
A beautiful woman making a wonderful naan...
Tried to make naan bread according to your recipe. Mixed the dough and let it prove overnight. Rolled out each of the 4 balls to 1/8th inch thick. I used my mother's old cast iron griddle as a tava substitute. The discs of dough didn't brown well but became hard. Putting them under a grill only made them into thin brittle inedible discs. So disappointing. What did I do wrong?
Ohh that’s annoying - did the dough prove, rise and get light and bubbly? If not I think your yeast was not activated/dead. If it did then your griddle may have been too cold so they didn’t cook fast enough but it’s sounds like the yeast to me?
Great video 💥would love to see you make chilli paneer
Thanks for watching. I have a chilli paneer recipe on the website www.harighotra.co.uk/chilli-paneer-recipe will need to get the video done soon. Thanks Hari
+Hari Ghotra Yaay can't wait 😊
let me know what you think!
+Hari Ghotra I will do Hun n I tried your pakora recipe last week it turned out amazing. Thanks
Fantastic!!
nice cooking
Hi Hari, Have you ever tried a gluten free version? We have coeliacs in the family :/ xxx
Sugar isn't really necessary to activate yeast, the water does that.
thanks so much
Thank you fab x
thks
You say you put the bread in the oven in the hot grill, do you mean under the broiler?
Its a UK term.
What is 'plain white flour'?
Angelia Goff just all purpose flour
Can we use a towel instead of cling film, as this is so bad for our environment,
Love the recipe and easy explanation , gonna make them 2morrow,
Could someone please write down the name of these seeds? I did not understand the name.
Mr. Heiopei Nigella seeds or Onion Seeds. These little black seeds are usually in jars on the spice section of the supermarket.
Jay The Crafty Maniac
Thank you :)
Do you think the nan would have more air & bubbles if you don't roll all the air out?
It should be fairly fluffy either way. You can just shape it with your hands if you don't want to roll it. Thanks so much Hari
It was the butter naan bread we made. (prescriptive text is such a nuisance)
You really leave the oven open? Don't you loose the heat by that?
Nice video.. but I wish you called it Naan instead of Naan bread.
Mine didnt puff up. Got a hard solid top and it was horrible
Oh no what a shame. Sometimes if the pan is too hot the top heats too fast or burns or it can be down to the yeast. Did the yeast get frothy?
Why put under grill? Why don’t you just turn naan bread over?
Hi Hari another good recipe I've copied.
do you put oil on the pan
no oil on the pan!
Ok
Hi
Sand of Lanzarote!! 😂love the comparison