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    • SelfRaising Flour Substitute  Self...  
• 800g Allpurpose 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 selfraising /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 1650
GOPRO Hero Black 9

My car an old Toyota Vigo 17 yrs old.

Editing software Davinici Resolve