NAAN BREAD - EASIEST - NO YEAST - NO TANDOOR ANY cooking appliance ELECTRIC or GAS. Full Tutorial

NAAN BREAD - NO YEAST _ NO TANDOOR ANY cooking appliance ELECTRIC or GAS. Naan in a Pan or course you can! NO YEAST!
This recipe and method will take your NAAN BREAD making from home cook to professional. You will be able to Make the flour, Make the batter, Make the dough, Roll the dough, Roll the naan, Cook the naan, Freeze the naan for up to 12 months, Reheat the perfect naan for eating - ANYWHERE in the WORLD!
With most recipes on the internet for making naan bread at home being copycat recipes I thought it was time to show you how to make NAAN BREAD Professionally. I will show you how to make Naan Bread using any cooking appliance Electric hob, Electric ring, Gas appliance and the dough can be used in a Tandoor.
This recipe and method have NEVER been covered by anyone at this time (there will soon be a copycat I’m sure). I’ve made Naan Bread Professionally for 30 years and some of the nonsense on the net - with over a million views is ridiculous. You can see the guy has NEVER made Naans professionally. In fact, I would say he COPIED a young mans channel recipe made one year earlier (which unfortunately has considerably less views but is identical).
Other videos - Why on earth folks try to show making a naan putting garlic and coriander on then inverting it on a Tawa and burning and shriveling it all - unbelievable!
A Tandoor chef does not add the toppings and then cook it - it’s nonsense which is believed by many.
IF YOU MUST - stick to a Tawa - and cook over the gas flame - and scrape like heck to get it off - this dough can be used like that too!
#naanbread #naanbreadanycookingappliance #howtomakenaanbread
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Ingredients
Dry:
• 800g Self Raising flour - • Self-Raising Flour Sub...
• 800g All-purpose flour
• 1 heaped tablespoon baking powder
• 1 heaped tsp salt
• 1 heaped tablespoon sugar
• ½ / 1 tsp Nigella / Poppy seeds
Wet:
• 300 ml Yoghurt
• 300 ml milk
• 300 ml water
• 1 egg
Mix together
60g Oil
Method:
1. Place all dry ingredients in a bowl or mixing bowl.
2. Add oil
3. Add wet ingredients and mix together.
4. When well combined into a dough.
5. Cut in half and need slightly in a bowl. Drizzle and rub over a little oil.
6. Place in a tray and cover with plastic to prove.
After about 30 mins on a warm day ok to use.
After about 1 hour on a cold day ok to use.
USE:
1. Break off balls of dough and weigh - about 130 - 139g per ball of dough.
2. Place in a tray uniformly - NOT TOUCHING!
3. Let prove for 30 mins.
4. Put pans on to heat through.
5. Dust side with flour roll out into a tear shape.
6. Place in the pan - look for bubbles forming turn over and cook the other side.
7. Turn back and place in a tray - brush with butter ghee - / - garlic and coriander
Note: If you half the recipe still include 1 egg
After rolling out the dough balls let rest for a maximum of 2 hours - they will rise and go softer
Proving time differs between countries and heat - here in Thailand at 39 degrees the dough proves very quickly
Music
Bensound
smallguitar
www.bensound.com
00:00 Intro
00:58 Flours for naan
01:19 self-raising /rising flour
01:30 mix dry ingredients
02:52 wet ingredients
04:44 combine wet and dry
05:52 Hand mix and nead
07:51 Cover to leave 2 hrs
08:29 Break off dough, weigh out
09:57 Fold Under
10:53 Roll dough smooth to rest
14:00 Roll 2 at a time - half the time
16:22 Roll out first naan - trial and error
18:00 Control the heat
19:10 Naan in a pan
20:24 what to look for on cooking naan
20:47 flip the naan
20:57 Press lightly to stop air expansion
24:30 great naan
28:00 garlic and coriander
28:51 Roll a naan
30:33 close up angle
30:50 roll naan from behind camera
33:10 finished naans
33:32 LOVE your NAAN
34:17 how to freeze naans for 12 months
36:49 Reheat an 8 month old frozen naan to eat
My Camera gear
Sony A6400 and kit lens 3.5 - 5.6 16-50
GOPRO Hero Black 9
My car an old Toyota Vigo 17 yrs old.
Editing software Davinici Resolve

[@philgee486]

This vid is pure gold

[@danielleshelbourne220]

I have my second batch proofing as I write, this time I’ve got all the ingredients and I’ve mixed it properly. 🥴 We’re having in Indian feast tonight…Onion Bhajis (my husband’s favourite), Bombay Potatoes (my father’s favourite), Samosas (my favourite), Kachumber, Carrot Biryani, Homemade Mint & Coriander Chutney, Homemade Tamarind Dipping Sauce and Homemade Peach Chutney…all served with your lovely Naan recipe - garlic version of course. Thank you for being so amazing and for being willing to share your expert knowledge with us to make our lives flavour-filled. 🙏💕

[@BackyardChef]

Thank you for sharing. Sounds amazing I would like to be at yours for dinner. If I can help I will anytime! Best, Rik

[@lastchance6845]

I'd live to get your recipes it sounds delicious and what a treat ❤

[@Seekay-oe3qz]

Quiet a feast !

[@jackstrubbe7608]

​@@Seekay-oe3qzmore like *loudly* a feast!😎

[@lisam2808]

I made these naans around a month ago, and I've been using them from the freezer with the weekly curry ever since * chefs kiss * My 4 teen boys LOVE them! Tonight, I decided to mix it up a bit whilst batch cooking for the month and used this recipe for pizza base... HEY, TOTAL GAME CHANGER! The word used to describe these pizzas was "FIRE" You've just saved me a fortune on takeaway pizza. THANK YOU

[@BackyardChef]

Fantastic! That's what this channel is about. Thanks for sharing. Thank you. Best, Rik

[@Curlyblonde]

Good idea to use as a pizza base. Thanks for the suggestion.

[@brendac8501]

Oh my goodness, how many video's I've watched online and required a special pan or whatever. I never made it because of this, Thank you for giving us the real deal. Now I will make this for sure, very soon. You are amazing!!!!

[@BackyardChef]

You can do it! Thank you. Best, Rik

[@Sylvia-Storm]

Best chef I know for helping non cooks like me to rustle something up.

[@BackyardChef]

Glad to help. Best, Rik

[@lynsoeder7422]

I have just recently discovered you, not from a Share, but because I watch a lot of Chef John (Food Wishes) and you popped up on my feed. I was attracted by a recipe from Wales. I listened to all of your "Thanks you" video, and I was very touched but your honesty and straight forward tales of your story. We all have problems and things to overcome, but it is often easy to think that people on "TV" have it all together and are way beyond us. It was really comforting to know that you have had some rough times and have overcome them.' I really love your videos. I recently found a very old cookbook with recipes from the UK. I have always been an Anglophile, have visitied about 10 times, the last time in fall '23 to walk Hadrian's Wall. I am 76 and still wish I had moved to my real home years ago. I live in the Appalachian Mountains of North Carolina, I keep dairy goats and milk by hand for cheese. Please keep up your work. You are important to me. Lyn

[@BackyardChef]

Thank you. Best, Rik

[@carollewis5931]

I was born in England and moved to Wales 35 years ago so not far but I found my home it just feels right so I'm lucky 😊

[@marcusmacrae9999]

Rik you are to the home cook the 21st century Julia Child. Without a doubt the best. Every one of your videos is pure gold for us. Your presentation is perfect. Easily replicated at home. 👍

[@BackyardChef]

Wow, thank you. Lets hope more get to see! Thank you. Best, Rik

[@cathrinbantjes6870]

Recently someone asked if you're a *qualified* chef !!!! I don’t care about your professional culinary skills on paper. You are a pro and my hero Rik. I've been cooking for 60+ years and learn from you EVERY time with each recipe Thank you !!!!!!😊😊

[@BackyardChef]

Wow, thank you. I could learn from you. You have more time in than me - I agree the papers mean nothing, its all about what you can do in the kitchens. Thank you. Best, Rik

[@fayemurphy7638]

I love that your recipes don't require fancy stuff, I don't have a dutch oven or cast iron cookware etc, even if I could afford it I couldn't lift the stuff. Even bread recipes daunt me, especially when I see dutch oven 😂

[@BackyardChef]

You are so welcome! This channel everyone can cook. Thank you. Best, Rik

[@vparkerrd96]

I’m just an American woman from California but I’m trying to connect with my Scottish ancestors and you’re helping me. I love your videos. Thank you.

[@BackyardChef]

Wonderful! Thank you. Best, Rik

[@mazharshaheen3993]

Just one sentence... "You are the Best"...

[@BackyardChef]

Thank you. Best, Rik

[@utefroeschle6881]

TOP-CLASS video!!! Thank you of showing everyone for the first time in reality how to make your naan bread. Your tutorials are always nice and calm and encouraging. They make me think that I might be able to try this with success and no panic attacks. I love your channel and videos!

[@BackyardChef]

No panic is needed; you can do it. Go for it. Good luck. Best, Rik

[@SURYZCOOKINGFARMING]

I love naan bread, but never tried to make it myself due to the complicated process! thank you, Rik, for sharing this simple method. Now definitely, I am gonna try this recipe!

[@BackyardChef]

This is a full tutorial - shows everything - but you can break it down and skip through.

[@user-np5vy4ds5o]

I love your presentations, and cooking demonstrations. You're very thorough. I really appreciate how you cover everything from start to finish, and how you don't leave out any details. Even till the end you let us know how to store our food. I really enjoyed this video on Naan bread. Can't wait to make them. Now i know that i can freeze them and they keep for up to a year. Thanks so much Chef Rik for sharing your knowledge and cooking expertise with us😊❤

[@BackyardChef]

Thank you so much! Have fun. Its not as complicated as everyone thinks. Best, Rik

[@danielebohu8329]

So interesting and tempting!! thanks for giving us all thé détails Thé only thing I did not hear is what liquide you used with thé brush!! can anyone tell me ??

[@BackyardChef]

@@danielebohu8329 Ghee. Thank you. Best, Rik

[@dragonslayer125]

Oh wow, so glad i came across this post. I know its old, but to me its new. So glad for its simplicity - am definitely gonna do this .... Greetings from Sunny South Africa....

[@BackyardChef]

Thank you. Best, Rik

[@glendaolsen9158]

70 yo granny here who LOVED cooking for others...so rewarding to watch them enjoy their meals! I had 3 sons & they are the family cooks in their homes. Makes me proud but sure wish I had health & energy back to feed others.

[@BackyardChef]

Thank you. Best, Rik

[@jeannedinovo5543]

THIS is now the time for you to rest and to enjoy other’s abilities in the kitchen. You can always bring a fruit platter for dessert.

[@danielrichardcaprani9960]

I was in borstal,74/75...got appointed to a baker's 2nd,he was released,I became head baker....loved it.... Manchester Tart........ great memories,god bless Steve Harley.come up and make me smile 🇬🇧🏴󠁧󠁢󠁥󠁮󠁧󠁿🔥.......🔥

[@BackyardChef]

Thank you. Best, Rik

[@purpl3cow]

I like your videos Rik. Since you were recommended by Paddy, my bf and I have been watching your videos daily now. We love your personality and your recipes! Keep doing what you’re doing!

[@BackyardChef]

Wow Thanks Gab really appreciate your comment - I will keep going - hoping to show the easier side to cooking - best, Rik

[@annammalsavarimuthu3808]

Thank you ❤ from Malaysia 🙏❤️🇲🇾

[@BackyardChef]

Thank you. From here in Thailand. Best, Rik

[@ime7918]

Thank you for very clear explanation. I like your no nonsense relaxed way of cooking. I enjoy and look forward to your videos.

[@BackyardChef]

Thank you so much! Thank you. Best, Rik

[@texasceechelle]

As always, great explanations and easy to follow. Thanks!

[@BackyardChef]

Thank you. Best, Rik

[@ricatkins4918]

Rik. You are such an accomplished person in your craft... fantastic 😻

[@BackyardChef]

Thank you. I've made a few in my time. Best, Rik

[@helennuttle1680]

I am glad to hear and see that how very clearly explanations of what you are doing. No nonsense way of cooking. Thank you 🙏 for sharing this video with us. I look forward for more ……..❤

[@BackyardChef]

Thank you. Best, Rik

[@markbrittain270]

Thank you so much for this video, as I have tried many recipes to make naan bread, but this is by far the best I have tried. Also many thanks Rik for showing how to make this in a simple way, as sometimes you see videos from chefs where they do not explain things enough for us simple people to understand !!! lol. Keep up the good work, love the site!

[@BackyardChef]

My pleasure 😊Thank you. Best, Rik

[@chrismcbrias4681]

Sat here drooling 😊 going to give this a go for sure

[@BackyardChef]

Thank you. Best, Rik

[@tonyroolze]

100% fantastic tutorial 👏👏👏👏👏👏

[@BackyardChef]

Thanks Tony - This was the first recipe of its kind on the tube - many have now upped nearly the same - anyway you can't go wrong making naans this way - I've made thousands for business this way. Best, Rik

[@gracebock2900]

Thank you thank you. You have boosted my confidence to try again❤

[@BackyardChef]

You can do it! Thank you. Best, Rik

[@chefevilee9377]

Do you think it would hinder or maybe even help the quality of the bread to refrigerate it overnight then bring it out and let it rise two hours or the sufficient amount? The reason why I’m asking this is so many people are having problems with gluten with their thyroids. I don’t really have a flower problem, but as much gluten as you can get beat down and taken out of your diet the better. If you rested in the fridge overnight, it will take out a lot of gluten and Sugar.

[@BackyardChef]

I never have - give it a go and let me know. Thank you. Best, Rik

[@buckfuhtt2083]

I had no idea that i needed naan bread but I do.

[@BackyardChef]

Thank you. Best, Rik

[@simonwood1260]

Beautiful explanations of the rolling technique. A good techer explains like you the one ball and then the two balls (that sounds so wrong LOL). I love how your ghee is liquid at room temperature and mine is harder than your granite board

[@BackyardChef]

Thank you. Best, Rik

[@Chris-ut6eq]

wish i saw this video 30 years ago :) Garlic naan is what I imagine the manna of the gods to be. I was making three loaves of sourdough bread when I saw this. Once those are gone, I'll try your method! I am excited to try this next weekend! Since it freezes well, I'll be sure to make extra!

[@BackyardChef]

Freezers very well indeed! Thank you. Best, Rik

[@kaylamedard8277]

Best recipe instructions I have ever watched! Absolutely love the way he explains how to make it!

[@BackyardChef]

Wow, thank you! Thanks for sharing. Thank you. Best, Rik

[@anaycca]

Just found your cooking channel, you so passionate and blew me over with you going over the top. Thanks, a fan.

[@BackyardChef]

Thank you. Best, Rik

[@maine9319]

By far this is the best source for a complete guide to Naan bread over a pan. And all info are listed down at the description box. Thank you for sharing and making it easily available. God bless and more power to your channel.

[@BackyardChef]

Glad it was helpful! Thank you. Best, Rik

[@piotrpiotrowski2966]

Thank you for this video. It is interesting to see how people are making breads. The naan bread in the video looks great and I have enjoyed eating naan in the past. I have stopped eating white bread though for health reasons. It is important to think about health whenever one cooks or eats. People have been spending many hours in the kitchen cooking but instead of producing a healthy meal/food at the end of those hours they have produced all manner of unhealthy food made with low quality, unhealthy ingredients, often the ingredients that all good health books state people should avoid. When I spend time in my kitchen I make sure that my end product, my meal, is healthy, nutritious and tasty and will support me and my family to feel and look their best. When I cook I always modify the recipes in lots of different ways to produce far healthier versions of those foods. Have you ever tried making 100% wholemeal naan bread? And naan without yogurt and egg? People generally eat egg and yogurt with their curries so it is not necessary to include them in the bread. It is better I think to have a plain, lighter bread to eat curries with. It helps to avoid people putting too much food in their mouths and bodies. White refined flour is very unhealthy and everyone should be avoiding this ingredient as it has been linked to MANY illnesses. Books on healthy eating state that people should AVOID using: 1. refined white wheat flour 2. refined salt 3. refined white sugar 4. refined oils Sadly bakers are using these ingredients EVERY DAY IN LARGE QUANTITIES for making breads, pastries and cakes. It is not helping everyone's health. It works against everyone's good health. Have you tried using the alternative healthier ingredients when making your bread? : 1. organic wholemeal flour 2. unrefined natural salt 3. unrefined natural sugar 4. unrefined cooking oil It is important that we feed our bodies healthy foods that are made with healthy, good quality ingredients. Have you tried making this naan bread with yeast instead of baking powder/soda? Yeast seems to be better for health, it is more natural, while baking powder/soda is manmade, more chemical and seems unhealthier. It is also better to eat bread fresh. While it is great that this bread can last in the fridge for 12 months, it is not advisable to keep it in the fridge for that long. It is better to make smaller portions every 2 months and to eat them within 3 months. That way you eat fresher bread. In the video it looks like the fellow is using a painting brush for putting butter onto the naan bread. I would not use a painting brush. I think it is good to invest in a food grade brush to do this if you want butter on your bread. Or do like my aunty does and just get a packet of butter, unwrap half of it and holding the wrapped part with fingers only, gently press the unwrapped butter over the top of the bread. No need for a brush at all. It is also important to AVOID using plastic when cooking as much as possible. The flour at the beginning of this video could have been mixed in the large bowl straight away very easily instead of wasting a plastic bag. When covering food in a bowl to let the dough rest or for covering a bowl to put it in a fridge it is enough to put a plate over it. There is no need to use plastic/cling film to cover a bowl of food. There are lots of different little ways we can reduce the amount of plastic we use. Keep cooking, it is ALWAYS better to cook one's own meals than to buy ready made products! And please try out healthier versions of ANY recipe to want to make. 🙂

[@BackyardChef]

Thank you. Best, Rik

[@oliviafox6745]

Thank you.

[@BackyardChef]

Hope you enjoy. Best, Rik

[@carollewis5931]

I did make naam bread once but the recipe was sooo complicated I've never tried since. Now I've watched this I think I'll be trying again

[@BackyardChef]

Thank you. Best, Rik

[@MaryAnnRegaladoVasquez]

That is beautiful! I love it.

[@BackyardChef]

Thank you. Best, Rik

[@TheBigRedButton]

Fantastic!

[@BackyardChef]

Thank you. Best, Rik

[@rosalineosas1408]

Thanks. I love it. I will try it

[@BackyardChef]

Thank you. Best, Rik

[@marionstout9514]

I love the way you teach and plot it all down.

[@BackyardChef]

Thank you. I try to make sure its easy and everyone can follow. Best, Rik

[@freedomain8343]

Great method and presentation. Thank you.

[@BackyardChef]

Glad it was helpful! Thank you. Best, Rik

[@jujubee7351]

Excellent teacher! Thank you

[@BackyardChef]

You are welcome! Thank you. Best, Rik

[@Gordon_Highlander]

Many thanks for y9our advice Rik. I must say however that Ghee gives it a superior flavour. Mate, try Using Ghee when cooking rice. I tried it out, by putting a cup of rice and ghee into the bowl of a rice cooker, then heating it up over a gas flame, and for about 3 to 4 minutes. I put some cloves and cardamons into the rice as I heated it up; together with some curry leave, and soo thereafter, put some chicken or beef stock into the rice cooker bowl with a bit of salt to taste. The end result is pure magic. It goes well with a Chicken Madras or Chicken Tikka Masala. PS: Love your instructional Vids mate. Keep up the great work. Cheers my friend.

[@BackyardChef]

Love you input mate, thanks very much. Best, Rik

[@caringjan4440]

Thank you for making it simple!

[@BackyardChef]

Always! Thank you. Best, Rik

[@wwsuwannee7993]

Brilliant!

[@BackyardChef]

Thank you. Best, Rik

[@JasonSmith-qx3zh]

Thank you BC for all you do!

[@BackyardChef]

Any time! Thank you. Best, Rik

[@davidcampbell2845]

Outstanding video and outstanding food. Thanks.

[@BackyardChef]

Thank you, David. Best, Rik

[@melodyszadkowski5256]

The recipe I have been waiting for!

[@BackyardChef]

Thank you. Best, Rik

[@msgrime1981]

I'm making this, but with my sourdough starter. As always, thanks, Rik!

[@lalica3500]

grazie mille per la ricetta e per i consigli

[@wandamoses]

I love naan bread! Thank you for your video.

[@BackyardChef]

My pleasure 😊 Thank you. Best, Rik

[@michellephan1316]

Thank you so much for sharing 🎉🎉.

[@BackyardChef]

Thank you. Best, Rik

[@priscillajoseph765]

Fantastic! I enjoyed watching you at work, you make this so interesting and doable too! Thank you Chef.👌

[@BackyardChef]

You can do this. Thank you. Best, Rik

[@sharakirkby2744]

Beautiful!!!!

[@BackyardChef]

Thank you. Best, Rik

[@lindacamarata3592]

Thank you for this recipe

[@BackyardChef]

Most welcome 😊Thank you. Best, Rik

[@bethmchugh6640]

This is making my mouth water...definatley making these...THANKS

[@BackyardChef]

Thank you very much. Appreciated. Best, Rik

[@nz-nz]

Fantastic demo!!!!!

[@BackyardChef]

Thank you. Best, Rik

[@prarieborn6458]

Hi Rik, i really enjoyed this video on Nan bread making. the music in the background is perfect for the the repetitive rolling and baking a large batch, kind of “sets the pace’ and is ASMR. I have nver eaten nan bread, but I have enjoyed Pitas, matsoh and tortillas and grew up eating Norwegian Lefse. I am thinking about how ancient is the tradition of our ancestors of baking bread on a hot stone on the hearth. You have cleverly adapted the method for our modern kitchens, no open fire or fire in a deep stone pit, or wood burning stove top needed. i have watched other channels show how the country folk in the middle east bake their Nan ,, bending over and reaching down to slap & stick a giant piece of dough onto the hot ‘chimney” of a deep fire pit, and then reaching down again to peel off the baked bread.. Yikes!! i have an electric griddle that goes to 500F needed for the lefses, made with mashed potato and flour. Before teflon or electric griddles, i had a wood stove. but I would also turn a cast iron skillet upside down over a burner on the electric stove. for a flat surface to bake them, less mess and work than keeping a fire going. Your little gas burner looks much easier to keep an even heat. it is easy to just buy what we want in the stores, but the cmmercial,mass produced nans or tortillas or pitas just are not as good as home made. i salute all of the cooks out there who make thier own. Rik, do you still make thousands of nans for lucky customers in Thailand, i wonder. ? Thank you,from. NW WA💕 🇺🇸🌲🌲

[@BackyardChef]

No more making, anymore. I'm a little busy with this channel and I love this. Thank you. Best, Rik

[@Carol_in_Spain]

Great video. Thank you

[@BackyardChef]

Thank you. Best, Rik

[@jacqueline3433]

Awesome.....thank you.....

[@BackyardChef]

You are welcome! Thank you. Best, Rik

[@user-ox7gc2zw9q]

Loving your videos! ❤

[@BackyardChef]

Thank you. Best, Rik

[@juintevrucht6079]

Thank you Rik for this Naan recipe.

[@BackyardChef]

You are most welcome. Thank you 😋 Best, Rik

[@sharonellis1251]

Thank You! I have wanted to make Naan bread but the other videos seem to involved. This is perfect! I love listening to you too! May have to grow coriander though. None in my stores. Awesome video! 🥰

[@BackyardChef]

Thank you. Best, Rik

[@Bergantin23]

Fab video, thanks.

[@BackyardChef]

Thank you. Best, Rik

[@anishaelin]

I love the box. That's genius. I will get something like that so I don't have to use a cling wrap every time to cover the dough. Thanks. I will try this recipe.

[@BackyardChef]

Thank you. Best. Rik

[@craftlover9702]

Looks delicious! I love using Naan bread for quick pizza's.. My favorite!

[@BackyardChef]

Me too!! Thank you. Best, Rik

[@alisoneyers2450]

Wonderful. I will be trying this recipe. Xx🫶🏻💫

[@BackyardChef]

Thank you. Best, Rik

[@jfvk9916]

Naan but the brave ! Love it!

[@BackyardChef]

Thank you. Best, Rik

[@lyradcruz2626]

Lovely ❤

[@BackyardChef]

Thank you. Best, Rik

[@herbrand47]

You are the best Rik.

[@BackyardChef]

Wow! Thank you. Best, Rik

[@spazzwad]

You are a superb teacher 👏🏻👏🏻👏🏻

[@BackyardChef]

Thank you. Best, Rik

[@TheSwiftHDSG]

Awesome.

[@BackyardChef]

Thanks you - Its a full tutorial but the result is worth learning. best, Rik

[@suzannakoizumi8605]

Thank you!

[@BackyardChef]

Thank you. Best, Rik

[@tonyjustice4554]

bliming heck cant wait to make these Rik 👍

[@BackyardChef]

Nice one Tony. Best, Rik

[@allenbrown8158]

that was a great demo , so I will try that one but as you said I will half the amount,

[@BackyardChef]

Hope you enjoy it! Good luck and enjoy. Best, Rik

[@deondraloehner8230]

Thank you for making this recipe for nana bread. I will get items needed and actually try to make it. You gave me some confidence to try.

[@BackyardChef]

You can do it. Thank you. Best, Rik

[@morrisaddman2547]

Thank you❤❤❤❤

[@BackyardChef]

Thank you. Best, Rik

[@Rosemary-lg8sf]

Looks amazing 😍

[@BackyardChef]

Thank you. Best, Rik

[@ronaldworth4146]

Very nice Rik another brilliant recipe

[@BackyardChef]

Thanks so much. Best, Rik

[@Naplesfrank154]

You are the easiest chef to follow, I’m very surprised that you don’t have a TV show, I would think that the BBC would have a hit on their hands. Any chance that you can make a scotch egg for us? Thanks so much Buddy. ❤

[@BackyardChef]

Wow, thank you! Here you go - old video kzbin.info/www/bejne/g53CdIuZrdSVepY Best, Rik

[@Naplesfrank154]

@@BackyardChef Thanks so much Bud. I even looked on your channel for a scotch egg but I see the pro found it for me. Thanks again. ❤️

[@BackyardChef]

@@Naplesfrank154 Thank you. Best, Rik

[@lidiasoares5675]

You are a gem. God bless you abundantly. Thank you so much for sharing your own secret recipe with us to dispel the myth of Naan breads.

[@BackyardChef]

My pleasure 😊Thank you. Best, Rik

[@kthet1]

Thank you backyard chef. You did a wonderful presentation. Making it easy and simple to understand for people who like to eat home cook food. ❤ Helpful to know how to keep them and defrost. Great.

[@BackyardChef]

You are very welcome. Thank you. Best, Rik

[@baldyskitchen819]

Awesome mate well done

[@BackyardChef]

Thanks Baldy

[@romanvarcolac2238]

This recipe will be my Vietnaan. Jokes aside, great video! As always, I love the enthusiasm and mood!

[@BackyardChef]

Awesome! Thank you! Best, Rik

[@user-zj5kj4tc8e]

I have been making it for 40yrs

[@BackyardChef]

Nice - I've been making for 42 years now I'm in retirement - keep going! Thank you. Best, Rik

[@user-zj5kj4tc8e]

@@BackyardChef. Lovely. Please share more

[@TheHeraldOfChange]

Put a damp cloth under the mixing bowl to stop it from moving and scraping across the bench... jm2cw

[@BackyardChef]

Yes you can if you like. Best, Rik

[@kueichenglee7583]

thank you

[@BackyardChef]

Thank you. Best, Rik

[@danielleshelbourne220]

Oh your Naan looks sooooooo good Rick! I have a decent Naan recipe, that I also cook in a pan, but yours looks even better - so soft. I’m going to make this on Friday. My husband loves Onion Bhaji (he’s a Yorkshireman and I’m Australian) so I’m planning a yummy Indian dinner for him. Thank you for the tips on freezing and reheating Naan, that was super helpful. ☺️

[@BackyardChef]

Thank you. Give it a go - as you know, it's, not that daunting to make. Best, Rik

[@batman1169]

Great video. Can be shortened to12 min. ❤😮. Yummy

[@BackyardChef]

Yes you can! Thank you. Best, Rik

[@deepamalavalli3956]

This looks like a nice paratha. Naan is crispy at the bottom and fluffy and soft on the other side.

[@BackyardChef]

Thank you. Best, Rik

[@pamelabeaton6667]

It is a little bit different than flour tortillas which I do know how to make very well but I will try this thank you so Much.

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@terryt.1643]

Same here. I just mastered flour tortillas now I’ll try naan.

[@cathrinbantjes6870]

Oh Rik. You are the answer to -- heretofore -- unanswered questions 😊😊😊

[@BackyardChef]

Thanks I hope. Best, Rik

[@teckerg4756]

Love your recipes been a chef myself did you train in forces or civvy great recipes mate everyday is a schoolday👍👍

[@BackyardChef]

Civvy. Yes I learn everyday too! Love it, there are some great folks on there sharing ideas and recipes. Sound like you are retired also. Thank you. Best, Rik

[@teckerg4756]

Cheers Rik 👍👍

[@YASMIN-hn1hx]

Best naan bread

[@BackyardChef]

yes! Love my naan. Thank you. Best, Rik

[@david-stevenmorris.4418]

I like a slightly darker Caramelization Level but not a blackened NAAN

[@BackyardChef]

Thank you. Best, Rik

[@kermauro527]

Good job bro

[@BackyardChef]

Thank you. Best, Rik

[@Gordon_Highlander]

Many thanks for this delicious recipe Rik my friend. You know to buy two Naan from our local Woolies Supermarket cost AUD $2.80. This works out much cheaper for this Scotsman. I used melted butter brushed onto the Naan then applied the garlic and coriander. I must have a go a this Ghee, but a small jar (250ML) is almost AUD$7.00. Many thanks again my friend. I love your recipes. 👍👌

[@BackyardChef]

Butter good enough mate - no need for extra expense. Thank you. Best, Rik

[@johnantonis8815]

Naans bread it beautiful and easy going to my it smell whole house chef you your love mate 🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺🍺

[@BackyardChef]

Nice one! Well done. Best, Rik

[@rabiarobertson6237]

Nice Nan breads! Have to figure out a way to make GF. Ready for the Deli🙂❤️

[@BackyardChef]

Thank you. Best, Rik