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love it! :)

I just love the spices! thanks for this recipe.

Thanks!

Made these yesterday for my wife's birthday and got a "wow" reaction. Was a bit nervous when starting to incorporate the butter, couldn't believe it would go back to a smooth elastic dough

This is why grandma’s arms were fearsome!

Can’t wait to try this!

I have some reusable plastic covers with elastic bands to hold them over the bowl-similar to a shower cap. They work great! (Although my preference is still using Camaro buckets)

Do I have time to watch this right now? I'll make time, it's a naan issue

Do you have to make any adjustments when using Greek yogurt (which always seems 'drier' than regular yogurt)?

👍🏼👍🏼👏💐

in persian language we call bread " naan "

Nice video. Having only eaten "store bought" matzos it was interesting to see them made on a small scale. If I didn't have over 5 leftover pounds sitting in pantry I made give it a whorl. I will be asking my rabbi many questions based on your video. Thanks!

Can you use immersion blender instead of a stand one, or Food processor for that matter?

Omg :0000 I just nailed this recipe just couple of days ago but roti canal. I’m going to learn this one!!! This one looks so yummy. So you can just blend the whole bay leaves together?

I like how the different components can easily be made in advanced. This seems like a good meal to prepare for when you will be busy.

I'm gonna try it! I love Indian food

Absolutely delicious ❤❤

We call it Cilantro, to differentiate with the seed, which we call Coriander.

* Breaking News* Charlie has been selected onto the top ten You Tube bakers list. Congrats Charlie - You so deserve to be there. 😁

Very good indeed. It is going onto my list - just as soon as I get some chicken. I agree, chasing the authentic version is not very useful. An hour on CZcams going around Indian and Pakistani cooks with give so many different versions. Originally in India they probably used Indian Durum, which is very different from Italian Durum. Now I expect they are using the very excellent modern strong wheat flours that grow there. The elongation comes from the dough being picked up at one end before being placed on a pad to slap on the tandoor wall. It get's a little stretch. I use two hands to just give it a stretch - Who's watching? Thanks Charlie - this looks great 👍

I've been making my naan using a very similar recipe (75%) for a while now, except I stretch my naan by hand and cook them in my pizza oven (350C for 25-30 seconds per side) without the oil in big batches, let them cool under a towel, same as a tortilla and then freeze them. When I'm ready to eat, I let one unfreeze for 20 minutes at room temperature and then reheat on a pan with ghee. Comes out perfect. It might be a consideration for people who like to just unfreeze premade stuff on weekdays instead of making it from scratch.

I need to get the ingredients together to make this!

Man I love all your recipes! Can you make a video where you show some cake formulas (kinda like the baker's percantage). I would love to create my own cake recipes but I can't find any guides on how many eggs, milk, flour, etc, to use as a "standard" and then modify from there on. I loved your baker's percentage video and it has been my base line to strat creating my own bread recipes

Charlie, you said in the video that bread flour is not traditional for naan, so which flour is? Is it hard to find? I live in Spain… love your channel!

Your docking technique seems to work well, Namaste

Never thought of making a curry base, going to make a big batch and freeze it

Yay - everyone can make this now!! It is a wonderful and flavorful recipe. I might try making the Naan using gluten-free flour for my daughter. Charlie has 214K subscribers - please continue to share your bakes with family, friends and colleagues, share photos on your social media channels (including links to Charlie's YT) and ask your followers to subscribe to his channel. His videos have been instrumental in helping us become better bakers - let's all do we can to get to 300K subscribers by the end of the year. Remember, It only takes "ONE" post to go viral..... Go "Team ChainBaker"! 📣📣📣

You had me at the thumbnail! Clicked LIKE before the video even started. Yogurt Naan and chicken curry? I'm IN.

If I wanted to freeze this dough to bake off later at what point would it be best?

really tasty brick lol

Hi, I was wondering if there is anyway to cut down the amount of butter required in the pastry without affecting the end result? I have performed this recipe several times, always to stellar results; but the prices of butter where I am from has gone astronomical in the past year. If you could recommend the proper adjustments (if possible) or another pastry recipe entirely that uses less butter and is suitable for making these Jamaican patties, I would forever be grateful. Thank you!!

how much of each ingredient?

This is very helpful! I am curios, is wet yeast like sourdough starter? Do you have any book recommendations that expand on this?

this is somehow both very easy and very hard to screw up. i ended up with twixes that look like somebody has already eaten them before me, but the core ingredients were prepared correctly so it didn't even matter, the combo of biscuit+caramel+chocolate kills regardless of how aesthetically offensive you make the end result

I found a recipe for Dijon Pretzel Bread (credit: Renee Goerger) in which the baker boiled 128 grams of water with 34 grams of baking soda. After the second rise, the entire loaf was brushed with this mixture. Ms. Goerger stated that the result was the same as if she had put the entire loaf into the mixture. Do you think there would be a significant difference in the bread's texture if the loaf were coated vs put into the baking soda water?

OMG, No.....this cant be leagal!

Do you have any suggestions using vital wheat gluten in cookies? I'm trying to use it as the only flour in the recipe, but it keeps coming out in a stretchy texture instead of cookie like. Any help would be greatly appreciated!

Hi , Can you make whole wheat pita bread and gyro bread with sour Dow starter

Can I use whole wheat flour for starter

Hi there! Thank you for this video! I'm new to sourdough, I've just started feeding my starter this week, but looking forward to baking a proper loaf!! Now, I don't have the big iron pot (and I don't consider buying one for now...), what would you suggest I substitute it with? I considered trying to make a sort of "tent" with aluminium foil, so as to trap the moisture inside, but you probably have a better suggestion!

You are criminally underrated, my friend! It's my second time following one of your burger bun recipes, and it's heavenly once again. I've tried following other CZcamsrs and their baking recipes, but they always turned out like crap, no matter how closely I followed their recipes. As someone who watches a chronic amount of cooking videos, hands down, when it comes to anything related to baking, you are the man!!! Thank you, thank you, sir! 🥰

Have you done any experiement with adding flours like rice and oat flour. I know they wouldn't really contribute to gluten development, but I'm still curious to how else it would effect the end product.

I've been looking for this recipe for years. I broke my back and can't stand or knead anymore so I was gifted a bread machine. Could you tell me how to use the soaked grains with a bread machine, if possible? Great channel, very informative, lovely to watch, thank you for sharing with the rest of us.

You should make a principles of baking video talking about every commonly-used non-refined-wheat grain

Charlie....

Looks like a "Butterzopf"

I’ve made this a few times now, and I have to say this is quickly becoming not just one of my favorite bread recipes, but also that of my family’s. I’m eating some right now that I had an unexpected event so I had to cold ferment for about 34 hours, and the flavor and texture is out of this world. Just fabulous. If I can ever keep a loaf more than a day I will use it for French toast. Thank you Mr. Chainbaker