Adam with his kids: “Time to go to Soccer, what Brits and people formerly colonized by the Brits (except for Canada, Australia, and South Africa) call Football, practice.”
When I worked at Dominos, we had a problem with those big bubbles popping up on pizza in the middle of the pizza oven. We had a tool that was basically a carving fork with a 4 foot handle to reach in and stab the pizza.
In case you didn't hear him: the top element of the oven is called a broiler in the US and grill in Britain and countries formerly colonized by the British
Ngl at 3:44 when he said he would do himself a favor I really expected a sponsorship right there And at 6:39 when he says "what can be easier" I was expecting a website from squarespace
@@noob19087 Dude. The first 2 seconds of the video is a notification that the video is sponsored by Squarespace. If you are unable to tell the difference between "add oil to the grill to prevent sticking" and "go to Squarespace to create a website" there is something wrong with you. I'm assuming this is a troll because this is one of the stupidest takes I've seen.
Hey Adam, Indian guy here. A little suggestion, you might wanna try topping the naan with nigella seeds (kalonji) along with the garlic and coriander. Although tbf, you don't seem like the person who would miss out on/not mention that thing at all, so I assume thats how they make garlic naan over there. Here in India though, every restaurant i've been to has them on garlic naan and their taste, in partnership with the garlic of course, is almost synonymous with the taste of naan (they have a pretty distinguishable taste and i haven't seen them be used anywhere else heh). Its a great recipe anyway. Naan in oven sounds intriguing and I'll definitely try it
Hey I'm two years late, but as an American I've actually never heard of nigella seeds, and I would actually have to special order them online. I'm going to because it sounds delicious, but something the naan around here (Charlotte, North Carolina) just doesn't have.
I know it's a bit of a meme but I genuinely appreciate how Adam acknowledges what other cultures/countries call certain things. For the record, as a Brit, I'd say we mostly say 'slash'. I thought 'stroke' was American tbh.
Adams subscribers categorized: -people that watched either his steak or pizza video and forgot they subbed - the passionate subscribers (me) that watches virtually every single video - and last but not least the memers, who’s constantly waiting for White wine and seasoning
And then there's me. Watch once in a while when the recipe looks interesting and proceeds to not making anything due to tragic past attempts at cooking.
I absolutely love the real life aspect if literally all of Adam's videos. He always tries to highlight how to really cook for a family really easily. Its amazing
Meanwhile in Canada we call the top element a broiler and almost all of us say barbeque. With a Q not a C. Unless it is charcoal, in which case most would call it a charcoal grill not a charcoal barbeque. Gas 'grills' are the standard here and are simply called barbeques.
That’s really funny, because in the states, most people who would care about a difference would argue that Barbecue has to be done over charcoal or wood. Crazy how goofy this gets.
@@mattsnyder4754 I think goofy is the perfect word for it. Because I don't even know why I feel like I should be offended by people calling a gas grill a barbecue. Especially when we commonly have gatherings referred to as "a barbecue" where there isn't a smoker in sight. Probably just something I picked up from "red-blooded American" elitists who want total domain over the English language. But that ain't how language works. The distinctions make sense in the context of the people using them, and real authentic smoked BBQ is something that is pretty unique to the US so of course others aren't gonna care that much. Man I could really use some good ribs right now...
I found this recipe super successful and the 'old dough' method works with this dough too! I made a double batch of the yeast dough, and after it all rose, I put half in the fridge, and cooked it the next day, and the day after - the taste and texture approving each time. The taste could be improved with a hotter broiler, but that's a constraint of my broiler, not the recipe.
I tried this and preheated my oven the highest it could go with a pizza stone. When I'm ready to bake the naan, I turn on the broiler, and put the naan on the stone. After a minute or two, or when the bottom of the naan gets brown, I pull them out and put them on the top rack closer to the broiler until the top gets brown as well. I get nice steam bubbles, browning and a fluffy texture this way
at this point I forget how many videos he's done, but has Adam done a version where he starts cooking the naan on a pan and then transfers it to the broiler? Seems like the best of both worlds
I guess his rationale is all-oven method scales up more easily and takes less time, while if you brown the dough in an pan first you still can only cook one naan at a time (unless you wait until all naans are browned and bake in one go, which sounds weird
This has to be the best video on how to make naan bread on the whole efing platform. From start to finish, informative, entertaining and well produced. So glad I found this channel. Cook for living myself.
Me, the descendant of Indian indentured labourers who travelled thousands of miles to the Caribbean and South America more than a century ago is learning to make naan from some Italian guy in Tennessee. Hmm, ain't that a beautiful thing
Yeah I made this naan and my family absolutely raved about it, more than the curry I made it for actually... although they definitely enjoyed that too. But yeah, the yeast naan came out really well, although definitely a bit different than the naan you get at the store or at an indian restaraunt.
So back where my sister lives there is a place that does cheese naan with mozzarella. I tried to recreate using whole milk string cheese and it came out amazing. Cut up 2 string cheese pieces up like Adam does in his pizza video (per naan piece). Roll out the naan like Adam does in this video. Then take the string cheese pieces and put them on half the naan. Fold the naan over itself to cover up the pieces you put down. Then roll it out flat again. 😋
"cheese naan with mozzarella" -- Yeah, that's a crime against fucking nature, that is. Why not cheese naan with cheez-whiz? Why not add pineapple? And then when you're finished, why not throw the whole filthy mess straight into the garbage?
I’ve been making naan by just pan frying it on both sides with a bit of oil. It would take forever because I had to do 8 small pieces and by the time I was done with the rest of the meal they would either be cold or dry. Today I tried doing it this way and I’m never going back. Perfectly soft on the inside with a beautiful brown colour on the outside. Thank you mister Ragusea!
Been here since Adam was at about 40k and it’s incredible to see the difference and improvement in everything about his video producing. Pure professionalism and passion
Made this last night with some leftover pizza dough. Turned out wonderful! ... and a little crunchier than the recipe above will make, but still delicious - especially after a 3 day slow rise in the fridge. Yum! Literally only 2-3 minutes under that direct heat.
Have you tried combining the two methods? Preheating a cast iron pan in the oven, switch to broil, throw a pre-wetted naan in there and cook on both sides at once. It's basically the first method without having to flip the pan over.
Or teach cooking classes in school. He'd make it so much more fun and actually explain things on a scientific level so you know what is actually happening.
@@guyferi In France, a lot of schools have real cooks that cook most meals, it's not that hard, probably cheaper and taste way better. But it's easier to just buy premade cheap meals, reheat them and serve them 😅
@@guyferi I don't know about that - Adam seems to have a good handle on how to change cooking techniques for big groups (the meatballs for two vs. group video). Though I would never want to be a lunch lady anyways...
I watched aaaa lot of videos about how to make naan the easiest way and this one is by faaar the best. Easy and possible to do more than only one at a time! You are the best! Like all your videos (watched almost all but this one somehow slipped through) Big thanks from Germany
Back when I deployed to the Middle East they had the most amazing naan that I have never been able to find in stores or replicate…but maybe I’ll have to give this a try
Tried the earlier version yesterday. Left the dough out too long for fermentation and it turned into a paste. A little bit of flour and the naan turned out absolutely beautiful Edit You don't need to wet the thing, you can just go bake for a few seconds then flio and grease with ghee or butter and then bake that side
We say "slash" more recently, but our parents just say "or". This is hella weird but you have really nice hands. Wondering if that's a requirement for all foodtubers who use overhead shots?
I thought that too, but then thought that maybe the act of placing the bread down could dislodge some of the toppings onto the oven door and they might stick and burn on it. I suppose you could remove the grates altogether and hold them over the sink or something, place the naan down, and then put it back in the oven. I wonder if that would reduce the heat of the grate significantly enough to change the way the naan cooked... doesn't seem like it.
@@birdiekay686 I was thinking just slide out both grates, the one that's holding the tray and the one that'll hold the naan. Then when you put the naan on the grates, the toppings will fall onto the tray. Then you can push both grates back in.
@@birdiekay686 IDK about you but my oven grates are quite heavy. Plus due to the ridges on the side of the oven to stabilize them in place you actually have to lift AND pull, not just pull them out like a drawer. While this idea sounds less risky on paper, I promise you as someone who has had to pull hot oven grates out of her oven before, it is way more hassle and you are more likely to burn yourself grabbing a piping hot oven rack multiple times (yes even if you are using oven mitts the aforementioned weight means you have to grip them tightly) than you are just using tongs and the rolling pin method.
No disrespect but the point is not only is the broiler hot but also the grates. If you take the grates out prior and lay the dough before sliding it into the broiler it hasn't heated up along with the broiler
I'd suggest taking the oven rack out while cold, place your dough on it and slide it back in the oven when ready to bake otherwise some clumsy cooks will definitely touch the broiler element
The problem with that is the dough will almost certainly stick to the grill. If the grate is itself hot it will, um, cauterize the bread where it touches it, and not stick. Personally I'd try turning a cold sheet pan upside down, lightly oiling the bottom, and putting the bread on that. Then shove the end off that into the oven and push the bread off onto the grates while pulling out the pan.
From a fellow desi here's some technicalities I would like to point out : Pressing herbs and spices onto the dough and slapping it on the tandoor/grill makes it a kulcha Slathering garlic butter and herbs after the bake makes it a garlic naan To recreate the effect of tandoor at home We use an OTG oven (oven toaster grill)
7:00 And we Norwegians call both "grill"! To be exact the outdoor barbecue/grill is called specifically "kullgrill", "gassgrill" or "elektrisk grill" (for coal, gas and electric powered respectively); and the coils in the oven is also a "grill" or "grillelementet" (the "grill element").
listen as a desi i’m gonna say this here: adam doesn’t owe us traditional. the man is white as a freaking sheet, he’s making what he always does: the best way to get what tastes good which is tailored to the home cook. if you want traditional, this isn’t the place! he isn’t claiming to be traditional, and what he makes really does taste good (trust me. my ma is in love with his home fries) so just keep an open mind! if you want traditional, check out someone who’s actually got a tandoor. the dudes respectful and doing his best to make adjustments and get the best results he can
I gotta say these sponsor reads are getting more insane by the video. Now he managed to say the square space at the part where he cuts the naan into 4 pieces. Great job Adam for having such a good eye for sponsorship positions in your videos. Makes me always chuckle
Being from Canada we have a weird mix of those British phrases. I've never referred to the broiler as a grill, but I also don't refer to a barbecue as a grill
I tried in old gas oven / cooking range , it worked (garlic naan ) ! , please come up with tandoor roti in cooking range with grill heater but without yeast , keeping the naan directly on grate works well without marks on crust ! great !
Dude, you reading my mind? I just made up a little thing with peaches, kashmiri chili powder, garam masala and a few other things and made this sweet spicy sauce, with a marinated chicken in the same seasonings (pan fried crispy skin then finished cooking in the sauce in the oven) and I realized I wanted some naan and this just pops up?
Say the line Adam
"Or grill as the Brits say"
He said it, he said the thing
I knew it! I knew he'd say it guys!
I didnt realise this was a thing he always does but now that you mention it I will never forget every time he does from now on
What a man, I've never heard anyone else say it
3:36 the absolute passive-aggressiveness adam gives his son lmao
That was hilarious, lol
5:01 *profuse laughter in slav body blyat*
I love that he included that lmaoo
Probably left that in for any gross people in the audience who don't wash their hands when prepping food.
Why i wash my dough NOT my hands 😂😂😂
Adam with his kids: “Time to go to Soccer, what Brits and people formerly colonized by the Brits (except for Canada, Australia, and South Africa) call Football, practice.”
non colonized countries who call it football : Bruh
@@harukik2634 Nah, he’s an Anglophile so highlighting Britain and ignoring everywhere else follows.
fun fact soccer is a british word
You're missing Ireland. We have our own football code, so soccer is usually called soccer (except, perhaps, in Dublin).
@@CraftsmanOfAwsomenes why is he an Anglophile while he don't consider usa as former British colony?
When I worked at Dominos, we had a problem with those big bubbles popping up on pizza in the middle of the pizza oven. We had a tool that was basically a carving fork with a 4 foot handle to reach in and stab the pizza.
Ah yes
Social distanced murder of bubbles
@@grate9 We always joked we would use that thing like a javelin if someone ever tried to hold up the store.
@@disgruntledcashier503 and did anyone try to do that? Im curious
Oh yeah the poker
@@grate9 no. Once they saw us eviscerate their pan pizza with that thing, they knew not to try anything
In case you didn't hear him: the top element of the oven is called a broiler in the US and grill in Britain and countries formerly colonized by the British
The formerly colonized country of Canada calls it a broiler, Adam is incorrect
Britain*
I wouldn't say the people/countries of AU/NZ/CA were colonized by the Brits. They're offshoots.
@@d4n4nable In other words, they were colonies.
@@d4n4nable They're former colonies, it's just that the colonizers wipe out almost any natives 😅
But the US are also a former British colony XD
The "not with your hands!" moment has major Good Eats energy
Use your elbows
Also the "don't touch it" finger wag.
I love this thread
Omg he even sounds like Alton Brown lol
If it was Good Eats, the back of the oven would open up, and a puppet would say it.
Ngl at 3:44 when he said he would do himself a favor I really expected a sponsorship right there
And at 6:39 when he says "what can be easier" I was expecting a website from squarespace
He is getting better and better every time, now he is baiting us!
@@TheSlavChef He's a master at this. His original gig was writing.
He made us wait for it.
Adam over here giving everyone ad PTSD with his smooth ad transitions.
@@noob19087 Dude. The first 2 seconds of the video is a notification that the video is sponsored by Squarespace. If you are unable to tell the difference between "add oil to the grill to prevent sticking" and "go to Squarespace to create a website" there is something wrong with you.
I'm assuming this is a troll because this is one of the stupidest takes I've seen.
I've never tasted or tried naan before, but this got me wanting to try it
I swear to God you and OwO are like....everywhere
Naan bread is so good ngl
It's very good
It’s good
why are you everywhere
They say "slash" here in India, Adam. Thank you for asking.
Huh?
@@virtualabc7847 8:40 in the video
Since the invention of the WWW, we (Brits) typically say "slash" more than "stroke" as well.
@@regmemer9198 I've never said stroke tbh
@@KIJIKLIPS but it is what you use the internet for
Hey Adam, Indian guy here. A little suggestion, you might wanna try topping the naan with nigella seeds (kalonji) along with the garlic and coriander. Although tbf, you don't seem like the person who would miss out on/not mention that thing at all, so I assume thats how they make garlic naan over there. Here in India though, every restaurant i've been to has them on garlic naan and their taste, in partnership with the garlic of course, is almost synonymous with the taste of naan (they have a pretty distinguishable taste and i haven't seen them be used anywhere else heh). Its a great recipe anyway. Naan in oven sounds intriguing and I'll definitely try it
Hey I'm two years late, but as an American I've actually never heard of nigella seeds, and I would actually have to special order them online. I'm going to because it sounds delicious, but something the naan around here (Charlotte, North Carolina) just doesn't have.
That is swell but have you thought of seasoning your oven grates, rather then the naan?
😂😂😂
"Just as you can get everything done at Square Space."
Me: Videos over, seeya!
I'd bet by now Adam's oven grates would taste wonderful.
Why I season my oven grates, not my food
@@teddys1359 fr
I like what you've done for the lighting in this video! seems brighter than usual
As an indigenous Indian, I solemnly aproov this naan recipe. Try potato or mince-baked naans sometime, soon. They taste even more delicious. ❤️
I know it's a bit of a meme but I genuinely appreciate how Adam acknowledges what other cultures/countries call certain things.
For the record, as a Brit, I'd say we mostly say 'slash'. I thought 'stroke' was American tbh.
Yeah I’ve almost never heard anyone say stroke, it’s always ‘forward slash’, etc
The only place I've heard that symbol called "stroke" is in the UK film Brazil (1985), where they refer to a piece of paperwork as form "27B/6".
@@Metostopholes "What we in the US call slash but the what the writers of the 1985 film Brazil call stroke" is something I could see Adam saying
Thanks for having actual captions for the Deaf, makes video so much easier to follow.
I’ve watched so many Adam ragusea YTPs that sometimes I forget I’m watching the real thing.
Exactly. They blend together. 😅
*Yes twenty*
"I'll see myself out LLC" had me rolling.
Another episode of Adam cooking food on his oven grates
& im not complaining at all 🥂
White Wine is getting jealous.
Legend has it he seasons his oven grates, not his naan
An oven company should sponsor his videos.
@@engu1348 and the brick wrapped in foil..
Can’t wait for YTP to use Adam saying “not with your hand ding-a-ling” hahahaha
The more garlic the better we Slavs say! Great video, Adam!
all the garlic!
There no such thing as too much garlic!
in romania we worship thy garlic
@@raresgraur7977 funny, I thought you guys hated it. That was a vampire joke btw.
@@raresgraur7977 In Bulgaria also, comrade!
I really appreciate how you say the American and British names of things. Makes it so much easier to understand as an Australian
lmaoooooo
Adams subscribers categorized:
-people that watched either his steak or pizza video and forgot they subbed
- the passionate subscribers (me) that watches virtually every single video
- and last but not least the memers, who’s constantly waiting for White wine and seasoning
And then there's me. Watch once in a while when the recipe looks interesting and proceeds to not making anything due to tragic past attempts at cooking.
you forgot one:
- the brits
I watch every single video of his. He's awesome.
That is why I spice my salt that i season my butcher that seasoned my grass that the cow ate
@@bananasaur5209 lol
Man squarespace is really paying for your son's education. I'm glad you got that sponsorship makes, me really happy!
Naan smells so good, I can literally smell it just by seeing it in the video. Despite knowing there is no actual naan anywhere near me.
If you have an Indian store anywhere near you, you can probably get some good pre-made naans
@@harimanchi yeah no worries, there are Indian restaurants nearby. I just meant there isn't currently any close enough for me to smell :p
Something something if you can smell burning bread you might be having a stroke something something
@@solid477 😳😳😳
You literally can't.
I absolutely love the real life aspect if literally all of Adam's videos. He always tries to highlight how to really cook for a family really easily. Its amazing
Hey Adam! Can you do a video on making making dumplings? 🥟
That one extra "making" Created an inception level situation
@@Aakash_i-s3b Maybe this would be a dumpling inside a dupmling?!
@@TheSlavChef a Dumpling dumpling sounds delicious
No you can't make dumplings on the broiler rack........sorry the grill rack as we British say coming from colonial India.
I think he made a pot stickers video already
Meanwhile in Canada we call the top element a broiler and almost all of us say barbeque. With a Q not a C. Unless it is charcoal, in which case most would call it a charcoal grill not a charcoal barbeque. Gas 'grills' are the standard here and are simply called barbeques.
That’s really funny, because in the states, most people who would care about a difference would argue that Barbecue has to be done over charcoal or wood.
Crazy how goofy this gets.
I’m in Canada and I only ever see Barbecue with a C.
@@mattsnyder4754 I think goofy is the perfect word for it. Because I don't even know why I feel like I should be offended by people calling a gas grill a barbecue. Especially when we commonly have gatherings referred to as "a barbecue" where there isn't a smoker in sight. Probably just something I picked up from "red-blooded American" elitists who want total domain over the English language. But that ain't how language works. The distinctions make sense in the context of the people using them, and real authentic smoked BBQ is something that is pretty unique to the US so of course others aren't gonna care that much. Man I could really use some good ribs right now...
I found this recipe super successful and the 'old dough' method works with this dough too! I made a double batch of the yeast dough, and after it all rose, I put half in the fridge, and cooked it the next day, and the day after - the taste and texture approving each time. The taste could be improved with a hotter broiler, but that's a constraint of my broiler, not the recipe.
I tried this and preheated my oven the highest it could go with a pizza stone. When I'm ready to bake the naan, I turn on the broiler, and put the naan on the stone. After a minute or two, or when the bottom of the naan gets brown, I pull them out and put them on the top rack closer to the broiler until the top gets brown as well. I get nice steam bubbles, browning and a fluffy texture this way
at this point I forget how many videos he's done, but has Adam done a version where he starts cooking the naan on a pan and then transfers it to the broiler? Seems like the best of both worlds
I think he mentions this as an alternative to flipping the cast iron upside down in the other video
I guess his rationale is all-oven method scales up more easily and takes less time, while if you brown the dough in an pan first you still can only cook one naan at a time (unless you wait until all naans are browned and bake in one go, which sounds weird
that transferring to broiler one was pan pizza
*******brits call it a grill (and places formerly colonized by britain)
This has to be the best video on how to make naan bread on the whole efing platform. From start to finish, informative, entertaining and well produced. So glad I found this channel. Cook for living myself.
What does garlic do when it gets hot?
It takes its cloves off.
ahhh I see what you did there!
Ahaaa haa
Takes the cloves off its head...
i physically sighed. no comment i’ve ever read has elicited such emotion from me, congrats i guess
This is going in my repository of awful puns
Me, the descendant of Indian indentured labourers who travelled thousands of miles to the Caribbean and South America more than a century ago is learning to make naan from some Italian guy in Tennessee. Hmm, ain't that a beautiful thing
Mr worldwide
Guyana or Trinidad? I'm black, but I've got some Indian family in Jamaica and Trinidad myself.
@@sonikku956 I'm Trini myself. But I've got friends and family in Guyana, Jamaica and Grenada
Yeah I made this naan and my family absolutely raved about it, more than the curry I made it for actually... although they definitely enjoyed that too. But yeah, the yeast naan came out really well, although definitely a bit different than the naan you get at the store or at an indian restaraunt.
So back where my sister lives there is a place that does cheese naan with mozzarella. I tried to recreate using whole milk string cheese and it came out amazing. Cut up 2 string cheese pieces up like Adam does in his pizza video (per naan piece). Roll out the naan like Adam does in this video. Then take the string cheese pieces and put them on half the naan. Fold the naan over itself to cover up the pieces you put down. Then roll it out flat again. 😋
"cheese naan with mozzarella" -- Yeah, that's a crime against fucking nature, that is. Why not cheese naan with cheez-whiz? Why not add pineapple? And then when you're finished, why not throw the whole filthy mess straight into the garbage?
"Yeah you could wash your hands before you do it"
"😑ya little bastard"
You heard that also😂😂😂
I obsessed with naan. It’s a new obsession. I love it cooked on my Blackstone griddle.
I’ve been making naan by just pan frying it on both sides with a bit of oil. It would take forever because I had to do 8 small pieces and by the time I was done with the rest of the meal they would either be cold or dry. Today I tried doing it this way and I’m never going back. Perfectly soft on the inside with a beautiful brown colour on the outside. Thank you mister Ragusea!
Been here since Adam was at about 40k and it’s incredible to see the difference and improvement in everything about his video producing. Pure professionalism and passion
I'm not sure why, but I like the lighting a lot in this video! Keep up the great work Adam!
Made this last night with some leftover pizza dough. Turned out wonderful! ... and a little crunchier than the recipe above will make, but still delicious - especially after a 3 day slow rise in the fridge. Yum! Literally only 2-3 minutes under that direct heat.
Have you tried combining the two methods? Preheating a cast iron pan in the oven, switch to broil, throw a pre-wetted naan in there and cook on both sides at once.
It's basically the first method without having to flip the pan over.
I'm not sure a pre-heated cast iron pan will give the bottom as much heat as direct active flame underneath.
I do think he already explain that with the non-stick pan version
@@laerin7931 that is literally how a tandoor oven works
@@bocahdongo7769 I don't think you understood the question...
@@mrgallbladder Doesn't tandoor get much hotter than a regular oven?
Your channel is by far the best cooking channel for the home cook. Can't wait to try this!
If Adam could cook for schools, school lunch would be way more enjoyable.
Yeah
Amazing but probably not practical
Or teach cooking classes in school. He'd make it so much more fun and actually explain things on a scientific level so you know what is actually happening.
@@guyferi In France, a lot of schools have real cooks that cook most meals, it's not that hard, probably cheaper and taste way better.
But it's easier to just buy premade cheap meals, reheat them and serve them 😅
@@guyferi I don't know about that - Adam seems to have a good handle on how to change cooking techniques for big groups (the meatballs for two vs. group video). Though I would never want to be a lunch lady anyways...
I watched aaaa lot of videos about how to make naan the easiest way and this one is by faaar the best.
Easy and possible to do more than only one at a time!
You are the best!
Like all your videos (watched almost all but this one somehow slipped through)
Big thanks from Germany
Back when I deployed to the Middle East they had the most amazing naan that I have never been able to find in stores or replicate…but maybe I’ll have to give this a try
naan is specifically indian. its analogs have different names throughout the middle east and caucasus.
@@gasun1274 kurds and persians call this kind of bread nan, from the same indo-iranian root for bread
Thanks for showing how to add the dough without reaching into the oven. I was instantly nervous about that step lol. I have a small oven.
Tried the earlier version yesterday. Left the dough out too long for fermentation and it turned into a paste. A little bit of flour and the naan turned out absolutely beautiful
Edit
You don't need to wet the thing, you can just go bake for a few seconds then flio and grease with ghee or butter and then bake that side
Just made this, worked great! Lord willing, I will be doing this again with my family in the future!
I've never heard "grill" and "broiler" so many times in a video.
5:00 Man really put his hand in a hot oven , respect
We say "slash" more recently, but our parents just say "or".
This is hella weird but you have really nice hands. Wondering if that's a requirement for all foodtubers who use overhead shots?
Exactly what I was gonna say. The slash thing, I mean. Not the hand thing. Nobody under 50 here in the UK calls '/' a stroke.
I didn't even know we used to call it stroke
Just made this recipe. Came out wonderfully light, airy and soft. Couldn't have been better. Thanks a million. ❤
"...People formerly colonised by Brits call it a Grill..."
America was also colonised by Brits Adam.
Colonized
@@DeltaAssaultGaming Brits and people formerly colonised by Brits call it "colonised"
@@DeltaAssaultGaming both are correct, one is British spelling, one is American spelling.
There's a non-trivial difference between being formerly colonized and being former colonists.
@Adam Ragusea Adam really out here educating the world. Make him the king of the education system
Tried it yesterday, and it tasted so good and was very easy ti make cripsp from outside and soft from outside ❤️ loved the recipe
Just made this recipe tonight and it turned out fantastic 👍
You know - those grates do slide out. They aren’t fixed. You could slide them out, lay your dough on it and then slide the grate back in.
Just sayin’.
I thought that too, but then thought that maybe the act of placing the bread down could dislodge some of the toppings onto the oven door and they might stick and burn on it.
I suppose you could remove the grates altogether and hold them over the sink or something, place the naan down, and then put it back in the oven. I wonder if that would reduce the heat of the grate significantly enough to change the way the naan cooked... doesn't seem like it.
@@birdiekay686 I was thinking just slide out both grates, the one that's holding the tray and the one that'll hold the naan. Then when you put the naan on the grates, the toppings will fall onto the tray. Then you can push both grates back in.
@@xmunchyx Ah, got ya! Yeah, that sounds like a good idea.
@@birdiekay686 IDK about you but my oven grates are quite heavy. Plus due to the ridges on the side of the oven to stabilize them in place you actually have to lift AND pull, not just pull them out like a drawer. While this idea sounds less risky on paper, I promise you as someone who has had to pull hot oven grates out of her oven before, it is way more hassle and you are more likely to burn yourself grabbing a piping hot oven rack multiple times (yes even if you are using oven mitts the aforementioned weight means you have to grip them tightly) than you are just using tongs and the rolling pin method.
No disrespect but the point is not only is the broiler hot but also the grates. If you take the grates out prior and lay the dough before sliding it into the broiler it hasn't heated up along with the broiler
This video looks wonderful! Lightning, framing, everything looks so polished. Congrats Adam, you really improved as a film-maker.
I hardly even cook, but I’m addicted to your videos. The way you explain things so in-depth is beyond interesting and entertaining.
Oh, you're saying 'naan dough' I kept thinking you were saying 'non-dough' the whole time and I was thinking "why isn't this a dough?"
In canada we say both broiler and barbecue! Truly the best of both worlds
Wow! Garlic naan grilled on oven grates look amazing!
I'd probably starve to death without this channel.
Perfect timing I was planning on making curry tomorrow
Tried it and the result was fantastic! Thanks for the video, Adam.
I'd suggest taking the oven rack out while cold, place your dough on it and slide it back in the oven when ready to bake otherwise some clumsy cooks will definitely touch the broiler element
The problem with that is the dough will almost certainly stick to the grill. If the grate is itself hot it will, um, cauterize the bread where it touches it, and not stick.
Personally I'd try turning a cold sheet pan upside down, lightly oiling the bottom, and putting the bread on that. Then shove the end off that into the oven and push the bread off onto the grates while pulling out the pan.
@@lwilton or even just pulling the rack out as far as it goes, then you aren't putting your whole hand under the broiler.
@@littlemissmel88 Yep, that works too. Of course my oven is so old that it is easier to use the tray method than to pull out the rack.
Tried and it came out perfectly tasty. Thanks for this recipe
That thumbnail should count as clickbait.
Amazing video adam!!
From a fellow desi here's some technicalities I would like to point out :
Pressing herbs and spices onto the dough and slapping it on the tandoor/grill makes it a kulcha
Slathering garlic butter and herbs after the bake makes it a garlic naan
To recreate the effect of tandoor at home
We use an OTG oven (oven toaster grill)
"Not with your hand dingaling, use your tongs" - _Ain't nobody got time fo dat._
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7:00 And we Norwegians call both "grill"!
To be exact the outdoor barbecue/grill is called specifically "kullgrill", "gassgrill" or "elektrisk grill" (for coal, gas and electric powered respectively); and the coils in the oven is also a "grill" or "grillelementet" (the "grill element").
I feel like everyone but americans calls it grill
As someone from the colonies, I appreciate your bilingualism. Shit, I've left my crumpets under the grill.
Adam, every time you roll that food photo into a punny website title… it slays me. I hope squarespace buys you a yacht.
Yes!!! Been waiting for naan. Going to try tonight!!
He made another video a while ago I think
@@pandaiscool9552 cool
Loved it. The way you differentiated the American vs British.
last time i was this early adam seasoned his steak, not his cutting board
Now do more breads from around the world? Pitas focaccia tortilla etc
One of your best thumbnails yet. Probably THE best
What a coincidence that I was watching your other naan recipe when this video became uploaded.
Your sponsor transitions are nearing LTT level smooth XDDDDD
Have a GREAT DAY Everyone, God Bless!
3:30 Four naan Adam, four? That's insane
I've never had fresh naan! This sounds more possible for an average person to make!
never thought I'd hear Adam say Dingaling.
Adam cracks me up. One second after I ask the question about using the sheet instead, he answers.😂
listen as a desi i’m gonna say this here:
adam doesn’t owe us traditional. the man is white as a freaking sheet, he’s making what he always does: the best way to get what tastes good which is tailored to the home cook. if you want traditional, this isn’t the place! he isn’t claiming to be traditional, and what he makes really does taste good (trust me. my ma is in love with his home fries) so just keep an open mind! if you want traditional, check out someone who’s actually got a tandoor. the dudes respectful and doing his best to make adjustments and get the best results he can
Well said!
the first 20 seconds
i was on vacation wirhout wifi for 3 weeks and the quality of the videos went up with like 300%
I gotta say these sponsor reads are getting more insane by the video. Now he managed to say the square space at the part where he cuts the naan into 4 pieces. Great job Adam for having such a good eye for sponsorship positions in your videos. Makes me always chuckle
Adam I just tried your way and incredibly tasty Naan & of course home made. Thank you for posting this video.
Hi Adam! Could you do video about different types of flour? In every recipe I always have the most troubles with choosing the right flour.
As an Indian, I need to tell you, you nailed the pronounciation of Naan... Thought Tandoor and Tawa needs some work lmao
Being from Canada we have a weird mix of those British phrases. I've never referred to the broiler as a grill, but I also don't refer to a barbecue as a grill
I've been watching Adam for a while now, and it's interesting to see how his cinematography is improving overtime. Lookin good Adam.
White wine report: no white wine was spotted in this video
This has been your white wine report
you are doing the work of the gods, my friend
I tried in old gas oven / cooking range , it worked (garlic naan ) ! ,
please come up with tandoor roti
in cooking range with grill heater but without yeast , keeping the naan directly on grate works well without
marks on crust ! great !
Thank you so much for explaining what a broiler is. I live in the UK and I've been confused about it for years. God bless you
The lighting in this video is extra good
Dude, you reading my mind? I just made up a little thing with peaches, kashmiri chili powder, garam masala and a few other things and made this sweet spicy sauce, with a marinated chicken in the same seasonings (pan fried crispy skin then finished cooking in the sauce in the oven) and I realized I wanted some naan and this just pops up?
Your comment made me hungry
Really love how you've used alternate names in this video!
so you've changed to more "traditional" lighting now? I feel like this looks warmer than your old videos
agreed
Might be the new kitchen too? Different overhead lighting maybe
@@jasminelee3935 almost certainly that!
the lighting in this was incredible!
That was the SMOOTHEST sponsor spot transition I have ever seen!
he is really good at it. I play a little game and try to guess the intro...