Types Of Indian Bread | 3 Ways Naan Recipe | Tawa Naan | How To Make Indian Bread | Get Curried
Types Of Indian Bread | How To Make Indian Bread | 3 Ways Indian Bread | Butter Naan | Butter Garlic Naan Recipe | How To Make Garlic Naan At Home | Easy Naan Recipes | Easy Indian Bread Recipe | Garlic Naan Without Tandoor | Kulcha Recipe | Kulcha On Tawa | How To Make Kulcha Without Tandoor | Roghani Naan Recipe | Perfect Roghani Naan Without Tandoor | Roghani Naan On Tawa | No Tandoor Naan Recipe | Naan Without Tandoor | Indian Bread Recipe | Get Curried | The Bombay Chef | Varun Inamdar
Learn how to make Types Of Indian Bread with our Chef Varun Inamdar.
Introduction
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Of these, Naan is a leavened, oven-baked, or Tawa-fried flatbread. This homemade naan recipe is easy to make, perfectly soft, and always so delicious! Make your own Indian flatbreads at home and you'll never go back to buying them.
For Butter Garlic Naan
3 cups Refined Flour
1/4 cup Curd
3 tbsp Powdered Sugar
1 tbsp Baking Soda
1 tsp Salt
2 tbsp Oil
Water (as required)
Crushed Garlic (as required)
Chopped Coriander Leaves (as required)
1 tsp White Sesame Seeds
Refined Flour
Water
Butter
Kulcha Recipe
Refined Flour (for dusting)
Butter
Refined Flour
1 tsp Nigella Seeds
Butter
For Roghani Naan
Refined Flour (for dusting)
Refined Flour
Chilli Oil
#TypesOfIndianBread #NaanRecipe #GetCurried #TheBombayChef #VarunInamdar
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How to Make a Simple Flatbread
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Soft and fluffy flatbread Naan | Naan wraps
These flatbreads are so simple to make at home. If you’ve never made bread before, don’t be scared you simply can’t go wrong with this recipe
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## Ingredients ##
200g Greek Yoghurt - Full Fat
200g Self Raising Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt
## Method ##
1. combine the dry ingredients in a bowl by hand, and then add the yoghurt. Mix using a fork or spatula to combine then finish with your hands. There is no need to kneed or rest this like normal dough but make sure all the flour is absorbed
2. tip onto a floured surface and divide into 4. Roll each one into a ball then flatten each one down with your fingers into a circle and roll gently to a roughly 8 inch diameter circle dusting off the flour when done
3. place a pan on high heat and when ready place one of the flatbreads face down for around 60 seconds. When starting to brown flip over and repeat with the other side
4. place on a plate to keep warm and cover with some butter and coriander
Store wrapped in tin foil for 3-4 days in the fridge or freeze for up to a month. To reheat from the fridge place back in a hot pan for 30 seconds a side, if frozen microwave for 30 seconds first
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Garlic naan in a cast iron skillet — tawa-style (no yeast, no oven)
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Yeast + chemical leaveners:
***NO-YEAST RECIPE, MAKES 4 NAAN***
Dough:
2 cups (250g) all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon double-acting baking powder
2 tablespoons oil
1/2 cup (100mL) milk or water, plus more as needed
1/4 cup (60g) yogurt (ideally with live cultures)
Toppings:
grated garlic
fresh chopped cilantro
melted butter (if using unsalted butter, also top the finished naan with a little more salt)
Combine all the dough ingredients and knead — adding additional milk/water as needed — until you have a dough that is soft, springy, and only a little sticky. Oil the dough ball, cover it and leave it for at least a half hour, but ideally for several hours. (I suspect additional fermentation will occur over those hours if you use a yogurt with live bacterial cultures.)
Knead the dough again right before baking, and divide it into four balls. Get a well-seasoned cast iron skillet heating (medium heat is the right temp on my stove, but you'll have to experiment). Roll out a naan just shy of the thinnest you can make it, top with some grated garlic and chopped cilantro and roll the toppings into the dough. Immediately before baking, flip the dough around and slightly wet the bottom side with water.
Press the dough wet-side-down into the hot skillet. If your heat and dough are right, you should have a few bubbles within two minutes, and the edges should be looking dry and cooked. (Another clue I use about when to flip is to smell for the first hint of anything burning.) When you think the first side is cooked, invert the pan over your burner. (The starch paste on the bottom of the dough should make it stick securely to the skillet.) Turn your heat higher and brown the top side of the dough until the bubble peaks are starting to burn, but before the whole top looks cooked — you want much of the surface to still look doughy.
(If you have an induction stove, or you just don't want to do the risky pan-inversion maneuver, you can simply flip the naan and cook the top side directly on the pan, but flip it back around before the top looks fully cooked. You want some doughy surface.)
Flip the pan back around and take it off the heat. Brush the naan with melted butter and maybe sprinkle on some salt, then use a spatula to scrape the naan out of the pan. Give the pan a quick wash and dry before you bake the next loaf.
***YES-YEAST RECIPE, MAKES 4 NAAN***
Dough:
2 cups (250g) all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon dry yeast
1/2 teaspoon double-acting baking powder
2 tablespoons oil
1/2 cup (100mL) milk or water, plus more as needed
1 tablespoon yogurt (ideally with live cultures)
Toppings:
grated garlic
fresh chopped cilantro
melted butter (if using unsalted butter, also top the finished naan with a little more salt)
Combine all the dough ingredients and knead — adding additional milk/water as needed — until you have a dough that is soft, springy, and only a little sticky. Oil the dough ball, cover it and let it rise for at least an hour.
Knead the dough again right before baking, divide it into four balls, and let them proof for about 15 minutes. Get a well-seasoned cast iron skillet heating (medium heat is the right temp on my stove, but you'll have to experiment). Roll out a naan just shy of the thinnest you can make it, top with some grated garlic and chopped cilantro and roll the toppings into the dough. Immediately before baking, flip the dough around and slightly wet the bottom side with water.
Press the dough wet-side-down into the hot skillet. If your heat and dough are right, the edges should be looking dry and cooked within two minutes, and the dough should have puffed up a bit though I rarely get large bubbles with the yeast version of this dough. (Another clue I use about when to flip is to smell for the first hint of anything burning.) When you think the first side is cooked, invert the pan over your burner. (The starch paste on the bottom of the dough should make it stick securely to the skillet.) Turn your heat higher and brown the top side of the dough until the bubble peaks are starting to burn, but before the whole top looks cooked — you want much of the surface to still look doughy.
(If you have an induction stove, or you just don't want to do the risky pan-inversion maneuver, you can simply flip the naan and cook the top side directly on the pan, but flip it back around before the top looks fully cooked. You want some doughy surface.)
Flip the pan back around and take it off the heat. Brush the naan with melted butter and maybe sprinkle on some salt, then use a spatula to scrape the naan out of the pan. Give the pan a quick wash and dry before you bake the next loaf.
How To Make Soft Gluten Free Garlic Naan Bread Without Oven | Aani's Gluten Free Kitchen
Today, we will be making gluten free and bake-free garlic naan. (Written Recipe)
The recipe is very quick and simple and the result is very soft and delicious. If you enjoyed this video, please remember to like, click the bell, and subscribe to our channel for more tasty gluten-free recipes.
How to make SOFT gluten free garlic Naan without oven
Ingredients;
• 3 cup gluten free flour
• 1 tsp baking powder
• 1 tsp xanthan gum (if needed)
• ½ tbs yeast
• 1 tsp sugar
• ½ tsp salt
• 2 tbs oil
• 3 tbs yogurt
• 1 cup milk
• 3 tbs butter
• Chopped garlic, cilantro, parsley
Prepare the dough;
Add sugar and yeast into ¼ cup of warm water. Mix and keep it aside for at least 5 minutes.
Take 3 cups of any gluten free all purpose flour. Add salt and baking powder. Add Xanthan gum unless your flour already contains xanthan gum. Now add oil, yogurt and egg (optional). Mix well.
Add the yeast material we prepared earlier. Also gradually add a cup of warm milk while mixing.
Knead the mixture for 5 minutes and then wrap up and leave it to rise for 3 hours at room temperature.
Make the garlic dressing
Add chopped garlic to 3 tbs melted butter. Add some cilantro or parsley. Mix well.
Make the Naan
The dough has doubled in size. Knead it a bit, then make then into balls. Place a plastic sheet and dust some flour on it. The dough is very soft so you don’t have to roll them flat and can instead use your hands. Once flattened, pick it up and prepare to cook.
Shift the naan into a pa, and brush it with the butter material made earlier. Cover the pan, and allow cooking at medium-low heat for 2-3 minutes. Flip sides and allow both to cook.
The SOFT Gluten free Garlic Naan is cooked and ready to be served.
5 Minutes Ready! Quick and Easy Flatbread Made With Batter! No Kneading! No Oven!
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5 minutes ready flatbread! Quick and Easy Flatbread made with Batter! No Kneading! No Oven! No hand touching during making.
Recipe: 4-5 flatbread
150g. All purpose flour
1/2 tsp. Salt
1/2 tsp Sugar
240ml. Water (room temperature)
1 1/2 tsp(8g) Oil
Tip:
* Make sure to keep pressing the edges of the bread with spatulla, so it can puff up.
* Add water in 2-3 times to prevent lumps in the batter.
* Heat on medium low heat, close to medium heat, if you want to make big bubbles later turn the heat to medium heat.
* Cover with a towel when done, the Flatbread can be used as a pita bread for sandwich.
■I also created a Chocolate Flatbread link as below:
■Tool link:
♡Cusimax Hot Plate Electric Burner
Thank you for watching!! Hope you enjoy making it as well.
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#flatbread #flatbreadrecipe #nokneadflatbread #noovenflatbread #howtomakeflatbread #littlesugarkitchen #asmr #easyrecipe #deliciousflatbread #easyandquickflatbread
Hamurla Yapılan Hızlı ve Kolay Gözleme
Snabbt och enkelt tunnbröd gjort med smet
Pan plano rápido y fácil hecho con masa
Rask og enkel flatbrød laget med røre
خبز مسطح سهل وسريع مصنوع من الخليط
Pain plat rapide et facile fait avec de la pâte
לחם שטוח מהיר וקל עשוי בבלילה
त्वरित और आसान फ्लैटब्रेड बैटर के साथ बनाया गया
Flatbread Cepat dan Mudah Dibuat Dengan Adonan
Focaccia facile e veloce fatta con la pastella
ねり粉で作られた素早く簡単なフラットブレッド
반죽으로 만드는 빠르고 쉬운 플랫 브레드
Rask og enkel flatbrød laget med røre
Pan plano rápido y fácil hecho con masa
Snabbt och enkelt tunnbröd gjort med smet
Hamurla Yapılan Hızlı ve Kolay Gözleme
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