Adam with his kids: “Time to go to Soccer, what Brits and people formerly colonized by the Brits (except for Canada, Australia, and South Africa) call Football, practice.”
When I worked at Dominos, we had a problem with those big bubbles popping up on pizza in the middle of the pizza oven. We had a tool that was basically a carving fork with a 4 foot handle to reach in and stab the pizza.
In case you didn't hear him: the top element of the oven is called a broiler in the US and grill in Britain and countries formerly colonized by the British
Ngl at 3:44 when he said he would do himself a favor I really expected a sponsorship right there And at 6:39 when he says "what can be easier" I was expecting a website from squarespace
@@noob19087 Dude. The first 2 seconds of the video is a notification that the video is sponsored by Squarespace. If you are unable to tell the difference between "add oil to the grill to prevent sticking" and "go to Squarespace to create a website" there is something wrong with you. I'm assuming this is a troll because this is one of the stupidest takes I've seen.
I know it's a bit of a meme but I genuinely appreciate how Adam acknowledges what other cultures/countries call certain things. For the record, as a Brit, I'd say we mostly say 'slash'. I thought 'stroke' was American tbh.
Me, the descendant of Indian indentured labourers who travelled thousands of miles to the Caribbean and South America more than a century ago is learning to make naan from some Italian guy in Tennessee. Hmm, ain't that a beautiful thing
at this point I forget how many videos he's done, but has Adam done a version where he starts cooking the naan on a pan and then transfers it to the broiler? Seems like the best of both worlds
I guess his rationale is all-oven method scales up more easily and takes less time, while if you brown the dough in an pan first you still can only cook one naan at a time (unless you wait until all naans are browned and bake in one go, which sounds weird
I tried this and preheated my oven the highest it could go with a pizza stone. When I'm ready to bake the naan, I turn on the broiler, and put the naan on the stone. After a minute or two, or when the bottom of the naan gets brown, I pull them out and put them on the top rack closer to the broiler until the top gets brown as well. I get nice steam bubbles, browning and a fluffy texture this way
Back when I deployed to the Middle East they had the most amazing naan that I have never been able to find in stores or replicate…but maybe I’ll have to give this a try
I thought that too, but then thought that maybe the act of placing the bread down could dislodge some of the toppings onto the oven door and they might stick and burn on it. I suppose you could remove the grates altogether and hold them over the sink or something, place the naan down, and then put it back in the oven. I wonder if that would reduce the heat of the grate significantly enough to change the way the naan cooked... doesn't seem like it.
@@birdiekay686 I was thinking just slide out both grates, the one that's holding the tray and the one that'll hold the naan. Then when you put the naan on the grates, the toppings will fall onto the tray. Then you can push both grates back in.
@@birdiekay686 IDK about you but my oven grates are quite heavy. Plus due to the ridges on the side of the oven to stabilize them in place you actually have to lift AND pull, not just pull them out like a drawer. While this idea sounds less risky on paper, I promise you as someone who has had to pull hot oven grates out of her oven before, it is way more hassle and you are more likely to burn yourself grabbing a piping hot oven rack multiple times (yes even if you are using oven mitts the aforementioned weight means you have to grip them tightly) than you are just using tongs and the rolling pin method.
No disrespect but the point is not only is the broiler hot but also the grates. If you take the grates out prior and lay the dough before sliding it into the broiler it hasn't heated up along with the broiler
We say "slash" more recently, but our parents just say "or". This is hella weird but you have really nice hands. Wondering if that's a requirement for all foodtubers who use overhead shots?
This has to be the best video on how to make naan bread on the whole efing platform. From start to finish, informative, entertaining and well produced. So glad I found this channel. Cook for living myself.
I’ve been making naan by just pan frying it on both sides with a bit of oil. It would take forever because I had to do 8 small pieces and by the time I was done with the rest of the meal they would either be cold or dry. Today I tried doing it this way and I’m never going back. Perfectly soft on the inside with a beautiful brown colour on the outside. Thank you mister Ragusea!
Made this last night with some leftover pizza dough. Turned out wonderful! ... and a little crunchier than the recipe above will make, but still delicious - especially after a 3 day slow rise in the fridge. Yum! Literally only 2-3 minutes under that direct heat.
I'd suggest taking the oven rack out while cold, place your dough on it and slide it back in the oven when ready to bake otherwise some clumsy cooks will definitely touch the broiler element
The problem with that is the dough will almost certainly stick to the grill. If the grate is itself hot it will, um, cauterize the bread where it touches it, and not stick. Personally I'd try turning a cold sheet pan upside down, lightly oiling the bottom, and putting the bread on that. Then shove the end off that into the oven and push the bread off onto the grates while pulling out the pan.
Been here since Adam was at about 40k and it’s incredible to see the difference and improvement in everything about his video producing. Pure professionalism and passion
A little trick I learned is that I put the naan on my non stick pan first to cook the bottom and then put it in the oven to cook the top part. This trick saves me from flipping the naan inside the oven and no fear of sticking to the grates
Being from Canada we have a weird mix of those British phrases. I've never referred to the broiler as a grill, but I also don't refer to a barbecue as a grill
I gotta say these sponsor reads are getting more insane by the video. Now he managed to say the square space at the part where he cuts the naan into 4 pieces. Great job Adam for having such a good eye for sponsorship positions in your videos. Makes me always chuckle
@@yugmathakkar4023 my memory is a bit fuzzy of the trip but i remember we stayed at city montessori school and we often made trips around the city. i probably tried some of the food india is a beautiful country
Dude, you reading my mind? I just made up a little thing with peaches, kashmiri chili powder, garam masala and a few other things and made this sweet spicy sauce, with a marinated chicken in the same seasonings (pan fried crispy skin then finished cooking in the sauce in the oven) and I realized I wanted some naan and this just pops up?
listen as a desi i’m gonna say this here: adam doesn’t owe us traditional. the man is white as a freaking sheet, he’s making what he always does: the best way to get what tastes good which is tailored to the home cook. if you want traditional, this isn’t the place! he isn’t claiming to be traditional, and what he makes really does taste good (trust me. my ma is in love with his home fries) so just keep an open mind! if you want traditional, check out someone who’s actually got a tandoor. the dudes respectful and doing his best to make adjustments and get the best results he can
Adam with his kids: “Time to go to Soccer practice, what Brits and people formerly colonized by the Brits (except for Canada, Australia, and South Africa) call Football.”
I watched aaaa lot of videos about how to make naan the easiest way and this one is by faaar the best. Easy and possible to do more than only one at a time! You are the best! Like all your videos (watched almost all but this one somehow slipped through) Big thanks from Germany
7:00 And we Norwegians call both "grill"! To be exact the outdoor barbecue/grill is called specifically "kullgrill", "gassgrill" or "elektrisk grill" (for coal, gas and electric powered respectively); and the coils in the oven is also a "grill" or "grillelementet" (the "grill element").
The Brits call it Coriander as well, I asked for cilantro at the fruit and veg stand when I first moved there and they had no idea what I was talking about. Paper towels are called kitchen roll.
Instead of worrying about placing the naan on the hot grate, the easier thing might be to pull out the grate halfway with some potholders, place the naan on there, then slide the grates back. Then you don't have to worry about burning yourself on the grates or the broiler.
another strategy we use for cooking naan at home is tapping it lightly with water on one side, sticking the wet side to the pan on a gas stove, then picking up the pan and turning it over so the naan is floating while stuck to the pan.
