Cracking recipe there. Out of interest were you using Greek or Natural Yoghurt? Also, could you use coconut milk in place of either the yoghurt or milk if you wanted a slight Peshwari coconut flavour?!! Thanks for all your recipes and the effort you put in to your videos. Please keep them coming. The additional information you provide or show us such as the hints and tips are really useful and your videos make great viewing.
I used natural yoghurt. You can use coconut milk instead of the milk I have made it like that and I have used Evaporated (Carnation) milk. The recipe can be scaled easily - know it down and ball up 90g balls - make mini naans real easy. I make up mini naans usually all the time now for my freezer. - Thanks for your comment - appreciated and pinned to the top. Best, Rik
@@NOTANOTHERCURRYSHOWSAMEButDiffCarnation Milk, now there is some same but different methodology, I will have to give that a run. I have previously added spices to the dry mix such as tikka, ground dehydrated garlic etc which all work depending on the flavour profile you are after, but I have also tried other combinations such as Smoked Paprika (dry mix), tabsco (wet mix) and various others as I believe a Nann can really work with any meal and not just curries such as mopping up a chilli con carne etc. Thanks again Rik and to any readers just starting off cooking I would say never be afraid of experimenting with different flavours, herbs and spices, enjoy making a dish your own and enjoy learning what flavours go with what. And click like and subscribe to not only this channel but Riks other channel, you won't be dissapointed.
@@celticdruid389 I absolutely love someone who tries out of the box - it's the only way that recipes are invented - keep it up mate obviously some will not work and I have many that wont over the years. I try to make everything as simplistic as possible - I keep saying it but those folks that put their hard eared into buying ingredients I want them to put that dinner on the table not in the trash. Thanks and keep posting - let me know how you go on. Best, Rik
Brilliant!!! Tried your method immediately and what a game changer, soft and fluffy and easy to freeze, I use a vac sealer without the vac on. Tried one out of the freezer straight away probably not quite frozen properly but it was certainly alomost there, (i know, i'm a pig)and wow, never buying naans again.
Thanks, H T, It's a full tutorial - there have been many copies and posts on their channels from my original video. As you know from my work I don't BS anyone I want people to succeed. Give them a go - EASY Mate. I can give you another tip - this makes easy quick fantastic pizza base. Best, Rik
🍴👨🍳Very intresting, mouthwatering and delicious recipe. I like it and the way you represent your recipe was very nice. video was easy to understand. Keep making such video. ♥
WIKI article on Baking Powder was technical. I cut to the chase and went to King Arthur. Their website sells 2 kinds of BP. The one you want will read: BAKEWELL CREAM. It has sodium phosphate, Sodium bicarbonate and corn starch as the stabilizer. In Australia Mc Kenzie Foods. It is made with Sodium acid pyrophosphate, sodium bicarbonate. It is stabilized with rice flour. NOTE This baking powder is activated by heat. That means it puffs up on the griddle. Rik your techniques are without a flaw. You are the master of this bread. Thank you so much. Nice rolling pin with round corners.
Hi Rik, thanks for this fantastic video. I love your channel. What milk fat percentage is the natural yoghurt you use? And what percentage is your milk? Thanks!
Cracking recipe there. Out of interest were you using Greek or Natural Yoghurt? Also, could you use coconut milk in place of either the yoghurt or milk if you wanted a slight Peshwari coconut flavour?!! Thanks for all your recipes and the effort you put in to your videos. Please keep them coming. The additional information you provide or show us such as the hints and tips are really useful and your videos make great viewing.
I used natural yoghurt. You can use coconut milk instead of the milk I have made it like that and I have used Evaporated (Carnation) milk. The recipe can be scaled easily - know it down and ball up 90g balls - make mini naans real easy. I make up mini naans usually all the time now for my freezer. - Thanks for your comment - appreciated and pinned to the top. Best, Rik
@@NOTANOTHERCURRYSHOWSAMEButDiffCarnation Milk, now there is some same but different methodology, I will have to give that a run. I have previously added spices to the dry mix such as tikka, ground dehydrated garlic etc which all work depending on the flavour profile you are after, but I have also tried other combinations such as Smoked Paprika (dry mix), tabsco (wet mix) and various others as I believe a Nann can really work with any meal and not just curries such as mopping up a chilli con carne etc. Thanks again Rik and to any readers just starting off cooking I would say never be afraid of experimenting with different flavours, herbs and spices, enjoy making a dish your own and enjoy learning what flavours go with what. And click like and subscribe to not only this channel but Riks other channel, you won't be dissapointed.
@@celticdruid389 I absolutely love someone who tries out of the box - it's the only way that recipes are invented - keep it up mate obviously some will not work and I have many that wont over the years. I try to make everything as simplistic as possible - I keep saying it but those folks that put their hard eared into buying ingredients I want them to put that dinner on the table not in the trash. Thanks and keep posting - let me know how you go on. Best, Rik
Who knew it could be so easy. Cheers mate.
Thanks for demystifying something really scary. Well done sah
Thanks Rik gonna try this tomorrow 🤗
Brilliant!!! Tried your method immediately and what a game changer, soft and fluffy and easy to freeze, I use a vac sealer without the vac on. Tried one out of the freezer straight away probably not quite frozen properly but it was certainly alomost there, (i know, i'm a pig)and wow, never buying naans again.
Thanks for trying Frank. Best, Rik
Thanks a lot and Nice Video !! ...Love it
Thank you. Best, Rik
Rik, I think this is your best video. You really show your skill and passion. I will definitely try to make it! Best wishes.
Thanks, H T, It's a full tutorial - there have been many copies and posts on their channels from my original video. As you know from my work I don't BS anyone I want people to succeed. Give them a go - EASY Mate. I can give you another tip - this makes easy quick fantastic pizza base. Best, Rik
🍴👨🍳Very intresting, mouthwatering and delicious recipe. I like it and the way you represent your recipe was very nice. video was easy to understand. Keep making such video. ♥
WIKI article on Baking Powder was technical. I cut to the chase and went to King Arthur. Their website sells 2 kinds of BP. The one you want will read: BAKEWELL CREAM. It has sodium phosphate, Sodium bicarbonate and corn starch as the stabilizer. In Australia Mc Kenzie Foods. It is made with Sodium acid pyrophosphate, sodium bicarbonate. It is stabilized with rice flour. NOTE This baking powder is activated by heat. That means it puffs up on the griddle. Rik your techniques are without a flaw. You are the master of this bread. Thank you so much. Nice rolling pin with round corners.
Hi Zaynah thank you for your comment - appreciated. Best, Rik
Genius 👌 thank you Rik 👍
Enjoy Michael, easy to follow and make. Best, Rik
Rick my Chef 🥰
Thank you. Best, Rik
Excellent tutorial ! How about a stuffed paratha next ?👍
Yes will do Phillip a little later got to get some curries up. Best, Rik
Hi Rik, thanks for this fantastic video. I love your channel. What milk fat percentage is the natural yoghurt you use? And what percentage is your milk? Thanks!
No idea I use anything I dont look. Thank you. Best, Rik
Well I done 10 today and ❤❤
Well done Wayne. Best, Rik
Nan breads???Dint you mean naan bread
Dunt, care I cook. Best, Rik