How to make Naan Bread - The School of Artisan Food

[@huntrz]

99% of chefs don't tell/know about how important it is to stretch yeast based naan by hand. Great Demo

[@CookieMonstro21]

All i saw was pure art lol looks delicious!

[@gayatrimatapurkar933]

Very artistic amusing simple yet technical .... enjoyed learning...thanks

[@heatherd5609]

You seem really a nice person

[@mimihu8706]

Nice work

[@manpreetpujara6975]

One of the best videos I've seen and will be trying it later today 😋

[@anjali972]

thanks for sharing. I will try it.

[@stonemason4902]

Thanks for this informative technique full video on making naan breads, really helpful.

[@danalinker63]

looks great, thanks a lot. I was looking for a recipe without yogurt - thanks again

[@frisco0077]

well done, looks great

[@cdavid0624]

Fantastic!!

[@hpaz3622]

I heard some people apply water to the underside so it sticks and creates nice burnt undersides. In a tandoor the water allows it to stick to the sides. Also instead of the baking tray have you tried using a pizza stone? What are your thoughts?

[@BeachsideHank]

Nice technique of folding whilst in the bowl during rotation, really slick. ☺

[@ewannowak1600]

Is it fine to substitute yoghurt for the buttermilk? Thanks

[@vloggystyle7949]

yes

[@madihaimran2843]

Amazing

[@tanubobby878]

Please can you tell me why the dough is not stretching when I roll my nan. It’s not stretching out properly.

[@ambereenmujtaba2699]

Great recipe. Just a quick question, what will happen if I freeze the naan? Will it remain soft after I defrost it?

[@okimflorida8757]

If you refrigerate the dough how long do you wait before baking?

[@richardordonez8331]

I've seen quite a few how to make Naan quick and easy videos lately. They all lied. Mixing high hydrated dough is not easy. A lot of people demonstrate using rolling pin. None give enough time for the dough to proof. Looks like you made good adaption to the recipe for the type of oven. This is a must see video for someone wanting to make Naan in conventional oven. Also to learn effective hand mixing technique for super hydrated dough

[@armensargsyan9263]

Many thanks!

[@Mousland-723]

This looks great. I am confused though by the ingredients list as it specifies a ferment, however in the video you do not use a ferment. Is this the correct ingredient list for this recipe? If so can you explain how you created the ferment, how long it rested etc.?

[@doobieman69]

Yeh - he has other recipes which specify pieces of sourdough which aren't mentioned in the video. They don't bother with ferments in India (or in the UK for that matter)so I wouldn't bother if I were you.

[@Mousland-723]

Thanks. I will have to try to find another recipe for Naan. It really looks good.

[@gdlivo3353]

Just use the full amount of flour (500g) and liquids 90 ml of water, 100 ml of buttermilk and 150 ml of milk along with a suitable amount of instant yeast. He uses live block by the look of it. This gives a 68% hydration. 340 grams of liquids / 500 grams of flour. You can do the ferment in advance if you wish and it will give a more complex flavour profile.

[@cassaundrawashington7024]

Would like exact measurements for ingredients in the video that does not use a ferment. Thanks!!

[@gdlivo3353]

@@cassaundrawashington7024 The answer to your question is directly above it.

[@ralphraymond2017]

A perfectionist at work- well done!

[@jamieevans2725]

i would love the amounts of the ingreidients of the naan bread please.

[@pnyx7930]

It’s in the description.

[@jamieevans2725]

Hi there what is the recipe for the naan bread please,thanks

[@ibriza6891]

You should have ripped the naan bread n open to show us the inside

[@ruperthone4485]

Where can one buy buttermilk?? Never ever seen it in a uk supermarket. Would be great either to say how to make an equivalent or else use ingredients your audience can source! Love the idea and techniques but as others have pointed out the instructions for amateurs are poor. Be great if you could edit and fill in the gaps

[@hdmovieclips458]

rupert hone butter--- milk.

[@kenjordan4950]

Buttermilk is readily available in most UK supermarkets. However, you can make your own by adding a tablespoon (or two) of lemon juice to a mug of milk (any milk). Leave it for about 5 minutes or until it begins to curdle. You now have a buttermilk substitute. I think you can even use yoghurt instead of milk.

[@Aerobob42]

It's usually available from Sainsbury's,. That''s where I get mine from.

[@aminabibiyacoobmunnee2664]

Can't make at day i knead the dough As said to keep in fridge for 3 days ,please ?

[@Ranee1866]

Cutie

[@AnkitPatel-re2oc]

Good video. This is Pizza base, not a naan bread. IN Restaurants baking soda , baking powder, yogurt, sugar, egg.

[@Waulah67]

Can I make it without the yeast?

[@hpaz3622]

Try a very strong sourdough starter but dont let the dough sit in the fridge too long or you night get tangy sour naans.

[@stephenhadley5238]

You don't explain the ferment is it sourdough ferment of something else bad teaching mate

[@bobflushable]

There are always people like you...

[@yogendrasinh]

This is American garlic naan. People in India are not so much into gralic or yeast.