Hello! I'm a Brit living in Kazakhstan, which has, as we know through current news stories, a large Uighur population that it shares with China. It made my day to see you making this bread. Nan in Kazakh means, literally "bread". It must be one of those "universal" words, because of course, most Westerners (especially the Brits) will know that "Nan" is the Yoghurt based bread loved in the thousands of Indian restaurants in the UK. Thank you for offering such a variety of foods and dishes!
This is real authentic Chinese cooking. I love Chinese food (I have some Chinese blood, actually). I have tried many Chinese recipes, but your recipes are exactly what you say they are BETTER THAN TAKEOUT. You are not lying. My question to you is, can you return to China now that you have exposed the REAL recipes of Chinese cooking? Every recipe I have tried was sooooo good.
Thank you Mandy for highlighting a recipe from the Western frontier of China. Good job for helping us to understand the diversity of food and cultures 👍
Mandy, thank you for sharing this with us. I've just bought a mixer because I was exhausted from kneading. I honestly think you have one of the best cooking channels on CZcams.
I made this delicious naan today! It is amazingly tasty!! The video and all the instructions were so complete and the naan came out of the oven exactly like it was shown in this video! Thank you so much for sharing the recipe!!! 👌❤
This is fantastic !. So happy to see this recipe. I spent 15 years living in China and Xinjiang was one of my favourite places and I love the food but not easy to get good recipes. I lived in Beijing and have been looking at your recipes to give me a China fix although I do cook some Chinese food myself your recipes look great, especially kao baozi.I have a request if you can, now you do the kao nang. Could you do nang bao rou ?. Not sure how to do the tomato sauce with It. Thanks again for putting a smile on my face and soon in my belly !.
Thank you so much for this channel. I will probably never get around to preparing most of these recipes, However, I love watching and knowing what goes into different foods from around the world. And your videos are so good. And you are an amazing woman, With a gift for cooking.
This is a bit laborious but as always with your recipes I will give this a try, looks great for breakfast or as a soup companion, thank you for sharing.
I saw the image and i notice something familiar to me on the first glance.Turns out my country also have this bread.I'm burmese and its called "nann pyar"..Lol even the name is the same.But here there's no sesame or onion topping.We eat with steamed yellow peas.Thank you for the recipe Mandy!
Nan Naan Nann...from Azebaijan to China to Kazakhstan to India to Burma, that word must be one of those "universal" words for Bread from thousands of years ago.
i love your videos! is there anyway you can make 合川肉片, i want to see what's your take on this dish. i have been craving for this dish, but couldn't find a lot of authentic recipes online~~~
I remember seeing Mark Wiens eating bread that looks like this in Uzbekistan. They look so beautiful, almost ornamental. So nice to know that it can be made without a tandoor. Thanks for this.
Dear Chef Nandy, i don't have a stone tray to bake so what is a good alternative. I am chinese from Asian country. Thank u for ur kind attention n action. Rena, Malsysi
Hi, Mandy, I saw your video accidentally, what deeply impressed me is that your English is so good! I could imagine how self-discipline you are. As a new immigrant , you are my role model!
Souped Up Recipes Hahaha，then I have to say you are so smart! I've been here for almost 5 years, studying in a master program. I’m still having in trouble in some conversations, anyway, 手工点赞👍，LOI
Oh, it's looks so good that I would love try it for sure, love this recipe so much miss and someday your channel is going to be awesome. 👍😉👍 Have a great day! 😊
Hey Mandy! Wow, this Naan looks delicious! Just give me some butter and I could eat the whole thing! Lol I bet changing the flavors would make the recipe possibilities endless. Thanks for all your wonderful recipes, tips and tricks. Have a nice day...Big ((Hugs)) and Love from Texas!! xoxo : )
Lol I'm glad I'm not the only who thought that! I know it can be dangerous for Chinese citizens to actively speak out against the government (idk if she lives in China right now, but even then the Chinese govt can ban people from entering the country if they feel like they're anti-China in any way) lol I know you're joking but you can never be too sure sometimes 😂
I have not made the bread yet but I have main multiple recipes of yours and they have always been terrific but I am now in high altitudes so my question is, do I need to make adjustments to your recipes for 7000 feet in elevation?
Yes, definitely. I used to live in Cuenca, Ecuador (8200 Feet). LOL! For this bread recipe, you should do the changes below Increase 2 tbsp of The milk. The baking temperature should increase 15 -20 degrees F. proofing time will be a bit longer, you can try 1 hour and 20 minutes.
🙏🏼 Salutations, 😃🙏🏼 Valued Teåcher Sörry to hear of your arthritis, I’m relieved that you have access to cooking appliances that make your reputable preparations much easier. I’ translate my appreciation through Ür Patronage site, as 🔜 as I’m financially able. Sincerest Regards, An endearing Fan 🙃🖖🏼✨ 〽️Göï 〽️Gòï 🙏🏼🙂🌷☂️
I have to point out that 500ºF is not good for a cast iron skillet. It may destroy the seasoning on it. If you plan on doing this regularly then you should probably get yourself a dedicated skillet for making this kind of Nan.
I’ve been watching your channel for a while now and have always enjoyed it. However, I am worried about the new filming style in recent videos... The camera seems to make lots of small movements and zooming motions which are very distracting and make it hard to focus on your great recipes. Please consider fixing the camera in place instead. Thanks for all your hard work on this channel!
It's nice that the Uighar people cooking delights are highlighted
Hello! I'm a Brit living in Kazakhstan, which has, as we know through current news stories, a large Uighur population that it shares with China. It made my day to see you making this bread. Nan in Kazakh means, literally "bread". It must be one of those "universal" words, because of course, most Westerners (especially the Brits) will know that "Nan" is the Yoghurt based bread loved in the thousands of Indian restaurants in the UK.
Thank you for offering such a variety of foods and dishes!
My husband is from Uzbekistan and they have similar bread
Kachhi hand embroidery czcams.com/video/n0O01siq_-U/video.html
Naan also in persian means bread👌👌
@@louiseaz7717 -And in hindi.
This is real authentic Chinese cooking. I love Chinese food (I have some Chinese blood, actually). I have tried many Chinese recipes, but your recipes are exactly what you say they are BETTER THAN TAKEOUT. You are not lying. My question to you is, can you return to China now that you have exposed the REAL recipes of Chinese cooking? Every recipe I have tried was sooooo good.
Your camera quality and style is beautiful, you've really improved it! You deserve a lot more views and subscribers imo.
my Uigher friend once shared me one, and I could never forget the taste of it
Thank you Mandy for highlighting a recipe from the Western frontier of China. Good job for helping us to understand the diversity of food and cultures 👍
There’s so much detail and work that goes into making these videos 😊 hope you continue to make this amazing content
Mandy, thank you for sharing this with us. I've just bought a mixer because I was exhausted from kneading. I honestly think you have one of the best cooking channels on CZcams.
I made this delicious naan today! It is amazingly tasty!! The video and all the instructions were so complete and the naan came out of the oven exactly like it was shown in this video! Thank you so much for sharing the recipe!!! 👌❤
This is fantastic !. So happy to see this recipe. I spent 15 years living in China and Xinjiang was one of my favourite places and I love the food but not easy to get good recipes. I lived in Beijing and have been looking at your recipes to give me a China fix although I do cook some Chinese food myself your recipes look great, especially kao baozi.I have a request if you can, now you do the kao nang. Could you do nang bao rou ?. Not sure how to do the tomato sauce with It. Thanks again for putting a smile on my face and soon in my belly !.
2:47 never thought Id be afraid of Mandy😂
😂😅
All cultures have a flat bread but Naan has always been a favorite of mine. So good with Garlic Hummus.
I felt so bad when you started punching it haha
LOL!
Love the improvements on your video & audio quality! Good job!
Awesome Channel.. always wonderful!!! Thank you once again!!!
Hi my name is chance I live in America I really enjoy watching your videos and can't wait to make your food
Yeah❗🤗 A bread video. Cant wait to make it this weekend. Yummy ☺
Reminds me of my trip to Uzbekistan last year, fantastic bread!
Great video and recipe she is delightful 👌
This seems similar to Turkish pide! Something I'm making at the moment.
I love nan bread 🥖 I goes well scooping up that chicken curry!
It helps to have a tandoori oven. Stick and peel. Delicious!
Wish i could give you a double like for all the work you did 👍👍
Thank you so much for this channel.
I will probably never get around to preparing most of these recipes,
However, I love watching and knowing what goes into different foods from around the world. And your videos are so good. And you are an amazing woman, With a gift for cooking.
Fantastic recipe once again! The whole Uyghur situation makes me feel really bad though.
This is a bit laborious but as always with your recipes I will give this a try, looks great for breakfast or as a soup companion, thank you for sharing.
WOW!!!!😋😋😋😋 I have NEVER had it. There is STILL a process to even come close to something that I cannot enjoy
Wow! Looks delicious bread made by a piaolian woman!!! I will try.
you are very good to give usefull practical tips. i realy like your videos.
your videos are some of the best cooking videos.
Thank you so much for such beautiful instruction. I can't wait to make and enjoy this bread. Be safe and be well. 🌻
¡Tus platillos son riquísimos!😋
Awesome video thank you so much for all the detail simply perfect
I saw the image and i notice something familiar to me on the first glance.Turns out my country also have this bread.I'm burmese and its called "nann pyar"..Lol even the name is the same.But here there's no sesame or onion topping.We eat with steamed yellow peas.Thank you for the recipe Mandy!
Nan Naan Nann...from Azebaijan to China to Kazakhstan to India to Burma, that word must be one of those "universal" words for Bread from thousands of years ago.
I like it Thanks dear friend 😋😋😋😋🙏🌹🙏🌹🙏🌹🙏🌹
i love your videos! is there anyway you can make 合川肉片, i want to see what's your take on this dish. i have been craving for this dish, but couldn't find a lot of authentic recipes online~~~
oh we Pakistani also eat naan and i love naan. love from pakistan ......
I remember seeing Mark Wiens eating bread that looks like this in Uzbekistan. They look so beautiful, almost ornamental. So nice to know that it can be made without a tandoor. Thanks for this.
Thanks for sharing
Amazing will try making this soon thanks
Looks almost like Bannock which I learned from the Metis (French & Cree), except for the pizza edges it's the same thickness all thru.
I must try with dapanji next time!
The heat resistent glove looks so hughe on your hand/arm 😊😊 and the naan looks yummy 😃👍
A thing of beauty! Nice job, Mandy!!
Dear Chef Nandy, i don't have a stone tray to bake so what is a good alternative. I am chinese from Asian country. Thank u for ur kind attention n action. Rena, Malsysi
Hi, Mandy, I saw your video accidentally, what deeply impressed me is that your English is so good! I could imagine how self-discipline you are. As a new immigrant , you are my role model!
LOL! Don't watch my old videos. My english was so bad back then.
Souped Up Recipes Hahaha，then I have to say you are so smart! I've been here for almost 5 years, studying in a master program. I’m still having in trouble in some conversations, anyway, 手工点赞👍，LOI
This is pretty unique. I have to try it
Lovely! Please can you tell where you got that docking tool? That looks perfect for pork belly skin.
Oh wow 😋😋😋😋 i loved this recipe yum yum
You can open a pizzeria as well!
Awesome!!! So excited about this😁 I'm a fan of xinjiang food. Thanks for making this video!!😁👍👌🇬🇧🇬🇧
This video is so much better. Both audio and visual effect (bird's-eye view) are much improved. Thank you.
Just subbed loveeee your recipes!❤❤
Love thisnim partnindian and part korwna or jaapnese or chinese and ondia is nezt to china(:
Very nice 10/10
Oh, it's looks so good that I would love try it for sure, love this recipe so much miss and someday your channel is going to be awesome. 👍😉👍
Have a great day! 😊
So delicious
Awesome
it would mean so much to me if you make vegan recipes sometimes 😇
You can replace the egg and milk with more water, and this recipe can be vegan.
Hi everyone!!!
Hey Mandy! Wow, this Naan looks delicious! Just give me some butter and I could eat the whole thing! Lol I bet changing the flavors would make the recipe possibilities endless. Thanks for all your wonderful recipes, tips and tricks. Have a nice day...Big ((Hugs)) and Love from Texas!! xoxo : )
Beautiful knife. What brand is that?
I've never made bread before lol ill definitely try this next time! nice vid!!!
How many days this bread will stay fresh in storage?
You can make pizza this way also.
wow that's what I'm looking for, and I miss da pan ji so much.
next video will be da pan ji
@@SoupedUpRecipes COOL!!
Where can I get this stamp
Indian bread is called Naan and they use a similar oven in India.
2:29 wow! professional movie making studio
Yes. You've definitely stepped up your videoing and editing skills. Impressive.
would it be good with indian curry?
Yes
Very good as normal, why don’t you put up on Instagram?
Welcoom 2 sewpd up wecipes
Dam let me get a slice
Mandy, is it possible to make them using the 🍞 bread machine?
Tq💓
yes
Ooh, good question. Have the bread machine do all the mixing & kneading.
Hi can I know what's the name of the naan stamp call? And where can get it?
Yes. Can you please provide a link or put it in your Amazon store. Thanks.
amzn.to/34WFY2a
amzn.to/34WFY2a
Thanks. It will work too with making homemade crackers.
Thank You !!!!! ❤️❤️❤️ Bread
I just bought a Kitchen Aid, largely because I wanted to make noodles from your channel. Now, I'll be making naan bread too!
Is this Mandy's subtle way of telling us that she condemns China's actions towards uighur muslims in the camps? Lmao jk
Lol I'm glad I'm not the only who thought that! I know it can be dangerous for Chinese citizens to actively speak out against the government (idk if she lives in China right now, but even then the Chinese govt can ban people from entering the country if they feel like they're anti-China in any way) lol I know you're joking but you can never be too sure sometimes 😂
@@Mary-ih1hn yeah idk how she really feels, but she could say whatever because she lives in America now lol
Naan Zhen - can't find one anywhere
amzn.to/34WFY2a
I have not made the bread yet but I have main multiple recipes of yours and they have always been terrific but I am now in high altitudes so my question is, do I need to make adjustments to your recipes for 7000 feet in elevation?
Yes, definitely. I used to live in Cuenca, Ecuador (8200 Feet). LOL!
For this bread recipe, you should do the changes below
Increase 2 tbsp of The milk.
The baking temperature should increase 15 -20 degrees F.
proofing time will be a bit longer, you can try 1 hour and 20 minutes.
@@SoupedUpRecipes love your recipes so very much. thank you for sharing your love with the world.
其实就是披萨不加topping
Looks like focaccia and the stabbing to stop inflation is called Docking. Looks great.
Yes, very similar to focaccia, and the finger dimpling technique is the same, as are the variety of toppings.
才女啊！
谢谢
Yummmmmy!!!
Sana mı kaldı bizim yemeği öğretmek
do you have any good recipe of chicken shit rattan cake (鸡矢藤 鸡屎藤饼 )
Hi everyoooooooooooooooone. I LOVE channel.
First I read it without my glases: Uglier Naan bread. I was like: Ok... thanks.... :D
😂😂
Sadly my oven won't reach over 400 degrees f.
💜💜💜💜💜💜💜💜💜💜💜💜
Great job how's your wrist😬
🙏🏼 Salutations, 😃🙏🏼 Valued Teåcher Sörry to hear of your arthritis, I’m relieved that you have access to cooking appliances that make your reputable preparations much easier.
I’ translate my appreciation through Ür Patronage site, as 🔜 as I’m financially able.
Sincerest Regards,
An endearing Fan 🙃🖖🏼✨
〽️Göï 〽️Gòï 🙏🏼🙂🌷☂️
I was trying to think of a naan pun... But it's kind of *fell flat.*
🤣🤣🤣
It blew in your face
I want to see a collab
I have to point out that 500ºF is not good for a cast iron skillet. It may destroy the seasoning on it. If you plan on doing this regularly then you should probably get yourself a dedicated skillet for making this kind of Nan.
Not Authentic.
Some election recovery food!
Please free the innocent Uigurs from the Chinese concentration camps
I’ve been watching your channel for a while now and have always enjoyed it. However, I am worried about the new filming style in recent videos... The camera seems to make lots of small movements and zooming motions which are very distracting and make it hard to focus on your great recipes. Please consider fixing the camera in place instead. Thanks for all your hard work on this channel!
It is unnecessary to write 'bread' because naan means bread already.
You have the most beautiful lips!
“it’s so big”, LOL that’s what she said!