How to Make Naan Bread - 3 Ways Food With Chetna
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Date: 2020-05-11
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Comments and reviews: 10
quib
As nice and humble as this presenter is, does anyone else find that griddle pans/grilling a naan leaves it a little too thick & dry? The taste can be pretty lackluster and you shouldn't really compensate for the dryness/lack of flavour with butter. Although this is a good quick answer to making a naan, it's a bit of a cop-out flavourwise to cook them this way. Traditionally they're made in a tandoor oven heated to 400+C, allows the raising agent in the flour to really puff out the bread. Also it leaves you with the signature charr/browning I feel like pre-heating a pizza stone in your oven to the max setting and then leaving it a further 20 minutes to really get screaming hot and then carefully slapping your naan down on it is going to leave you with a better tasting bread every time, really. Cooking any kind of thin/flat bread, particularly pizzas in general always work better this way in my opinion.
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As nice and humble as this presenter is, does anyone else find that griddle pans/grilling a naan leaves it a little too thick & dry? The taste can be pretty lackluster and you shouldn't really compensate for the dryness/lack of flavour with butter. Although this is a good quick answer to making a naan, it's a bit of a cop-out flavourwise to cook them this way. Traditionally they're made in a tandoor oven heated to 400+C, allows the raising agent in the flour to really puff out the bread. Also it leaves you with the signature charr/browning I feel like pre-heating a pizza stone in your oven to the max setting and then leaving it a further 20 minutes to really get screaming hot and then carefully slapping your naan down on it is going to leave you with a better tasting bread every time, really. Cooking any kind of thin/flat bread, particularly pizzas in general always work better this way in my opinion.
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Stephen
An excellent professional presentation for all ages. Mature, calm, assured with no mindless celebrity capers, Lady Chetna humbly exudes a serene Confidence with a Loving Joy. And so I have to ask: - Have we found the new Delia? I certainly believe so. 'Carry On Cooking Chetna! '
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An excellent professional presentation for all ages. Mature, calm, assured with no mindless celebrity capers, Lady Chetna humbly exudes a serene Confidence with a Loving Joy. And so I have to ask: - Have we found the new Delia? I certainly believe so. 'Carry On Cooking Chetna! '
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Philippa
One of the worst things about being gluten intolerant is that I can never have a proper tastig naan. Have tried making my own gluten free versions but until now I haven't cracked it yet. These look so good and I wish I could try them out: (
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One of the worst things about being gluten intolerant is that I can never have a proper tastig naan. Have tried making my own gluten free versions but until now I haven't cracked it yet. These look so good and I wish I could try them out: (
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MdK
Made these with some Rogan Josh yesterday. My friends were stunned. This is the first recipe I've used where the naans don't end up dry - hadn't thought of using the grill function of the oven. Do you have a tandoor, Chetna?
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Made these with some Rogan Josh yesterday. My friends were stunned. This is the first recipe I've used where the naans don't end up dry - hadn't thought of using the grill function of the oven. Do you have a tandoor, Chetna?
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Tina
Chetna thank you. I have contemplated making naan here in Germany without a gas stove and just my electric one. But in your video, they turned our nice and airy in the oven too. I'm looking forward to trying this recipe.
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Chetna thank you. I have contemplated making naan here in Germany without a gas stove and just my electric one. But in your video, they turned our nice and airy in the oven too. I'm looking forward to trying this recipe.
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Jesper
There really seems to be a million different ways to make naam, the last one I tried used dry-yeast for example, while you used simple bakingsoda. I'm definitely going to try your way, much simpler and faster.
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There really seems to be a million different ways to make naam, the last one I tried used dry-yeast for example, while you used simple bakingsoda. I'm definitely going to try your way, much simpler and faster.
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2utransparent
I made this and it turned out soft yet dense but I really liked it. Half the recipe in the oven and the other half I fried. Nice to enjoy a yeast free recipe. This is so delicious. Thank you!
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I made this and it turned out soft yet dense but I really liked it. Half the recipe in the oven and the other half I fried. Nice to enjoy a yeast free recipe. This is so delicious. Thank you!
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Renata
i tried to make naan with yeast the other day and they turned out pretty dry. i am definitely going to give this recipe a try. thank you! p. s. = i thought you wuold peel the garlic like jamie haha
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i tried to make naan with yeast the other day and they turned out pretty dry. i am definitely going to give this recipe a try. thank you! p. s. = i thought you wuold peel the garlic like jamie haha
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Andy
Take the garlic naan and grate a good amount of Fontana cheese on it. Stick it back under the broiler until the chess melts and is a little bubbly (don't brown the cheese. OMG is it good!
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Take the garlic naan and grate a good amount of Fontana cheese on it. Stick it back under the broiler until the chess melts and is a little bubbly (don't brown the cheese. OMG is it good!
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TattooedDancer91
Thanks for this, I love naan breads, I'm just wondering if the milk is absolutely necessary? Could I use some yoghurt and water instead, and still get classic naan taste? :)
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Thanks for this, I love naan breads, I'm just wondering if the milk is absolutely necessary? Could I use some yoghurt and water instead, and still get classic naan taste? :)
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