Garlic Naan | Roccbox Recipes | Gozney

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Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens
Get the full recipe at -www.gozney.com/blogs/recipes/...
Without owning a massive Tandoor oven it’s always been pretty hard to recreate curry house naans at home - until now! The overnight ferment with this recipe develops the most incredible flavour whilst giving us the chewy, airy naans we associate with a perfect take away curry.
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Опубликовано:

22 авг 2019

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Комментарии : 125

@youness714 Год назад

This guy needs his own TV spot, food show or whatever he'd fancy, amazing personality that really translates onto the screen - I need more!

@friedrichmuhlenbrink3132 Год назад

I need a hardcover Gozney cookbook, please. Thanks. Seriously, how great would that be? I've never seen such a fantastic brand content channel. Super cool and funny presenter, very much professional (long fermentation, low amounts of yeast or even sourdough), and the brand gently presented in the back. That's massive.

@sportflyer 4 года назад

I bought my Roccbox entirely because of Joe Boiling. OK, I didn’t, but I am thinking of buying a second one and naming it after him. What a star.

@wawhodademdem 24 дня назад

New favourite naan dough. Delicious! I added nigella seeds

@Avoug Год назад

wait, is this the guy who went to Canada to make the largest Naan??

@killerkali2007 4 года назад

best host on the channel..better than those "celebrity" chef whatever's..Great thorough teaching, great instruction..gotta try that soy/butter trick..thanks sir

@emmgeevideo Год назад

I totally agree. In fact I didn't know his name until reading it here. I am so glad he's not "Chef Joe" or "Chef Joe Boiling" or whatever. I think the term "chef" is way overused. "Yes Chef!" "No Chef!" It's complete arrogance as far as I'm concerned. I respect the advanced training of people who go to culinary school but as someone who works in high tech with very talented people with advanced degrees (self included), we are perfectly able to go through the day calling each other by name and not by title or degree. Let a person's skills, talent, and personality speak for itself without the artifice of a title.

@ekdhumnumberone200 4 года назад

Don’t skim the foam when making ghee, mix it in and keep scraping the sides. Once the bubbles go from foamy to clear, you are done.

@joannehayley6590 4 года назад

Thank you Joe. Watching your videos is not only amusing but very inspiring. My husband and I cooked these up together for a dinner party and they were AMAZING! That garlic ghee was sensational, the smell alone had everyone in the house dipping into it.

@snackman27 4 года назад

This man is a absolute legend 👍👍👍

@65fhd4d6h5 2 года назад

Those are some cheeky naan doughs.

@jalanevelasco4741 4 года назад

I love this guy! His very entertaining! 😂

@rogerbeaulieu4556 3 года назад

These are really fantastic. The roccbox is great for pitas also. It seems the quick high heat cook doesn't dry out flatbreads like my home oven (even at 550 with a steel) does.

@rc0mplex 4 года назад

Entertaining video and nice recipe! Note: the garlic oil will definitely not keep for 3 months in the fridge. Commercial garlic infused oil is made with acidified garlic to prevent botulism. Because homemade garlic oil is not, it is not food safe past 1 week in the fridge, according to the FDA, and it must be completely tossed if left at room temp for 4 hours.

@FennyWhopper 4 года назад

Alex L I could be wrong but I think removing the milk solids while it was cooking might have extended the shelf life. I'm pretty sure ghee lasts a relatively long time. But I'm not sure whether the garlic and cilantro would last that long

@ekdhamfirstclass5961 4 года назад

@@FennyWhopper ghee lasts practically forever even when kept out

@michaelgrier 4 года назад

@@FennyWhopper the problem isn't the butter/dairy but the garlic. The botulism bacteria *loves* garlic. It's a low enough quantity that you don't have to worry about it in normal circumstances but letting it sit at room temperature in an environment where it can multiply is bad news. I leave my butter on the counter for weeks at a time, protected from the air as much as possible. The only real problem is exposure to oxygen which will make it go rancid but if I make bread, it mysteriously disappears in any case.

@jennifermcbratney2972 4 года назад

just made this for tea it was the best naan ever- stuff!

@pynappel Год назад

Joe, hands down the best vids!

@gazsibb Год назад

you should be on telly - excellent presentation - and Spielberg's best movie is Duel

@hinze55555 4 года назад

tastes absolutely delicious ! You can make the garlic butter more easy if you can buy the gee (concentrated butter) in a shop. saves some effort and tastes almost the same!

@Paelorian 4 года назад

Keep making videos like this showing amazing things I could make in a Roccbox, and I'll likely end up buying one. My baking steel and frying pan are as thick as they come, but they'll never produce a naan as beautiful as that on my stove or in my oven.

@sitgesvillaapartmentneilsc7924 2 года назад

its all to do with the heat and fast cooking times and good dough, I have a proper tandor oven and that goes to 700ºC Naan takes no more than 45 seconds on the side of the oven when you have finished the meat dishes or vegetable dishes.

@MsLilyPickles 4 года назад

Woooowww this looks so good 🤤🤤

@savitharameshkumar9172 3 года назад

Looks great!

@winnychan7201 4 года назад

Love it - make me drool

@samtorres6352 4 года назад

Very entertaining! Thank you. Hilarious

@joleneplourde9885 4 года назад

I like you!! Gonna try this!!

@frankiesalmon7545 Год назад

This guy is great

@luisamateus 4 года назад

Omg this looks so good & joe is hilarious! Xxx

@tormentedsoul7852 4 года назад

I could eat this every day for the rest of my life. I would love to be able to have a "ROCCBOX". I love to cook and create recipes. Bread is my favorite food group... well Bread & Cheese. Maybe some day I can get a small one. I love this guy..... he is so interesting

@johncspine2787 2 года назад

Ooni Karu 16 is great..

@fugenturkoglu Год назад

I really enjoyed watching your video; your beautiful accent and great attitude. Concentrating on those two, forgotten about the Garlic Naan! Now, have to watch again , this time for Garlic Naan Recipe 😊

@curtisdeboer8963 4 года назад

I don’t naanderstand why there aren’t more likes on this. Joe is naanbelievable

@jasmeetsingh1939 4 года назад

Because its nowhere near to naan, It may taste good but its not naan.

@J8n3eyr3 4 года назад

Hook was totally underrated!

@garthdrake3220 2 года назад

What is that other oven you have in your kitchen?

@perrett42 2 года назад

Hi Joe love the way you present your show, just one question. How can I convert your recipe to use my sourdough starter instead of normal yeast.

@neutralscreenname 5 месяцев назад

I’d like to do the same thing-I haven’t tried it, but ran the numbers. If you’re shooting for 12% starter (pretty standard), then assuming starter is 100% hydration, you’d use 108g starter. Then reduce flour to 396g and milk to 171g to hold flour/hydration constant, considering the flour/water in the starter. That would mean 56g of the liquid is water (i.e. from the starter) instead of whole milk (per original recipe), though.

@paddybissett7288 2 года назад

Hi guys can u use dried yeast if u can't find fresh

@gchomuk 3 месяца назад

I love this guy. His shit-eating grin makes me literally laugh out loud.

@shpluk 4 года назад

This is not naan, but still look delicious

@sirjoot 4 года назад

I'd love to see you recreate a cheese naan, I've never been able to get it perfect.

@Xx4hadxX 4 года назад

Where I work we just put the cheese on top of the plain nan so much easier and customers love it

@PaulParanthomas 4 года назад

Normally naan cheese.. We mix grated cheese with a raw naan dough..make a round shape, rest it for 10-15 mins fermentation and Than roll it til thin.. And bake.. Done

@PaulParanthomas 4 года назад

Too many method man.. Naan is simple baking, fermentation.. No need to spray...

@kevinc2683 9 месяцев назад

What is the desired dough thickness when your rolling the dough out?

@metarun 3 года назад

Ghee is awesome but garlic butter works just as well :)

@coljar100 3 года назад

i live in Toronto... where is Canada did you make this epic naan :)

@smitathite4066 4 года назад

Chef you are phenomenal...I watched all pizza videos of yours please reply my dough becomes excellent but Pizza not at all ..My OTG has only 200 degree centigrade temp.just let me know how can I make some combination tricks with gas stove to make a good crust... Many of them might be with same problem..Waiting for your reply!!! Love from India

@cryptouncle6630 3 года назад

Joe Boiling is a star!!

@davidnorman9938 Год назад

what brand is the saucepan you're using?

@marinamorgia7104 4 года назад

Fantastic! Soft juicy but next time I will avoid the soy sauce

@optimustait 3 года назад

awesome stuff mate. however my dough came out tacky af after 20 hours. wrong flour? was using type 550 wheat flour..

@DurchGame 4 года назад

Hi guys, I came through the Channel "Cansei de ser Chefe" (Means: I'm tired of being boss) is a Brazilian channel about Cooking, he made a recipe for you, the fantastic Detroit Style Pizza. I subscribed, congratulations on the channel ♥ PS: He indicated your channel.

@damianpoland5110 3 года назад

Nice, sense of humor not much my one a bit 😉 but overall, worth to make it 🙂 God Bless You All 🙏

@Vascolin6 4 года назад

Podría poner subtítulos en español m e encanta su canal

@Zursen 2 года назад

Who knows where the lids go.... hahahaha so true! Joe you're a fucking legend!!!

@Matzes 4 года назад

How do you make brown butter if you remove the milk solids, that's what browns

@simonkeller2313 Месяц назад

Could you freeze the dough ????

@sitgesvillaapartmentneilsc7924 2 года назад

is there a chicken tikka recipe for the Roccbox) the temperature of the oven should easily recreate that of a tandoor, Im lucky to have one and it gets up to 600ª if I let it but 450 should do the trick easily.. any ideas? I now have enough saved up to buy my very own Roccbox and bits and bobs so I would like to know, the tandoor is no good for pizzas at all as its like a beer barrel and designed for long skewers about 1 metre long. Its also a big fad to get it up to temperature and so I dont use it that much now and would like perhaps to change to a Roccbox if I know it does the proper chicken tikka as well....

@sidmaheshwari8053 4 месяца назад

Not even close to naan, but may taste good. You can't get the right texture without sticking a wet dough to a dry ceramic interior of a tandoor or some other dry surface. When you scrape it off, the crisp is the defining feature of naan

@rosezannetti6615 4 года назад

I used your recipe substituting soy milk and soy yogurt. The naan came out very thick. I'm wondering if it's because of a lower fat content of soy vs. dairy milk. Any suggestions as to how to get a flatter naan?

@adihaddad2060 2 года назад

just because it has the word milk in it doesnt mean you can subtitude it with real milk and yogurt....

@nitelite78 Год назад

Use a rolling pin to roll out the dough really thin. Also don't use this recipe for Naan. Take away and restaurant naan breads are made with self raising flour and baking powder. They don't use yeast.

@jh7078 4 года назад

I attempted this but my naan’s rose far too much in the oven and ended up over an inch thick rather than naan shape. What did I do wrong? Overproofed? Overkneaded?

@martinaston1715 Год назад

Dry yeast?

@ollylego6710 Год назад

good

@ollylego6710 Год назад

that was the best bread in the world plus he started to sing at the end of the vid

@toddanderson3300 2 года назад

Can't wait to make this. Also...This guy had me laughing out loud. Who is he? He needs a show

@yaellevin7583 3 года назад

Can you make it on a pizza stone?

@garethhopkins5902 4 года назад

That was a naanecdote, not an anecdote. Ahem, I'll get my coat.

@AsianGargamel 2 года назад

This looks ridiculously, seriously, undeniably scrumptious, but TBH, with a full day job I don’t usually plan 3 days ahead for having just naan.

@peshwengi Месяц назад

Isn’t it 1 day?

@jonhayns593 2 месяца назад

Can you pre make the dough, prove and then freeze ?

@simonkeller2313 Месяц назад

Did you find out if the dough can be frozen??

@jonhayns593 Месяц назад

No not from from Gozney, but searched online for naan recipe to freeze and found similar recipe with yoghurt and milk in it that they said could be frozen. Funnily enough defrosting today and cooking later so will find out

@jonhayns593 Месяц назад

@@simonkeller2313 They worked pretty well. For me , using an Ooni oven they are needed cooking at a higher heat than as prescribed in the video

@SolixTanaka 4 года назад

It's gone crispy cuz it's cooked too low for too long, imo, drying it out to get crisp - it shouldnt need the butter to be plyable post bake. Naan is pretty similar to neapolitan pizza as far as bake goes. Roll it thinner and bake it hotter. It should blister quicker and won't dry as much. Tandoori ovens get well up to 800-1000F and naan bake times are half the time you have for this recipe, which can work in the Roccbox.

@Paelorian 4 года назад

But if I'm going to brush it with ghee or butter anyway, as is often done, wouldn't it be good to do it the way in the video? But without the ghee/butter/oil step, I would be inclined to do it your way.

@SolixTanaka 4 года назад

@@Paelorian I mean, the way I'm suggesting would be closer to real naan which they brush with butter, too. But hey, it's really just a suggestion and this is just a recipe - make it any way you want, really.

@yveszx 2 года назад

When can someone who is late to the party expect to have a Gozney dome delivered knowing I can’t even place an order yet :(

@padlnjones 2 года назад

I just made these.... came out very bready....puffy, but bready, not hollow inside. maybe if I had pressed or rolled them out thinner.

@FrankWoodPhotography 4 года назад

What? No nigella seeds! 😮

@cardiogym5284 3 года назад

I love your vidéo you are sooooo Fanny 😂😂😂😂😂

@jamesberry138 4 года назад

I'd love to see a renewed emphasis on recipes by Joe... the hoity-toity guest chefs are getting a bit stale...

@eolsson 3 года назад

I second that emotion :-) I've found some of the guest chefs to be interesting, but Joe's recipes are designed from the ground up for the Roccbox, and the ones I've tried so far consistently work very well.

@henrikberntsson7396 3 месяца назад

Just made this recipe and baked in a pizza oven. Seriously the best! This guy is no joke, but still a joke. 😂

@AngelInTheDesert 4 года назад

This is a bunch of naansense

@pavelstoikov3780 4 года назад

why ?

@lindalim7200 4 года назад

This is second to naan!

@akhilshetty24 4 года назад

@@pavelstoikov3780 cause that's not a naan! It's more like modified variations of in between naan/pita in it.

@OReitmeier Год назад

6:23

@peetsnort Год назад

Sorted

@sharonensor7471 3 года назад

Please make a Peshwari Naan.

@johncspine2787 2 года назад

Cilantro instead of parsley, or both..

@SainiBadwalUSA Год назад

naan has to be stick with heat source

@rvic11 4 года назад

Parsley?!

@justlovegreenapples 3 года назад

Funniest ever!!

@Barbara-le9ks Год назад

I do not have access to the "pizza" oven you use. Can I pan fry it or perhaps do it in a normal oven (what temp and for how long?) ?

@zatoichi4449 7 месяцев назад

Every ingredient is almost impossible to find where i live. i live on the Moon.

@tormentedsoul7852 4 года назад

I don't trust people who don't humm and make noises when they eat their food.

@archerdescognets Год назад

Where did Joe go?

@ChickenSamosaa Год назад

This is not Naan. This is some different kind of flat bread.

@nitelite78 2 года назад

UK curry house style naan needs baking powder not yeast. And more sugar. This version looks like pizza base bread.

@mmiglani8529 3 года назад

Anyone following this guy, remember... No one, repeat no one, in the Naan eating world has heard of Parsley 🤣 I won't even comment on the rest

@eolsson 3 года назад

At least I appreciate that he shows a technique to try to simulate the conditions in a tandoor oven, the toppings are another matter :) But I'd love to see an Indian baker who has lots of real-deal experience with baking traditional naan take a crack at it with the Roccbox. Failing that, how do you recommend topping them once they're out of the oven?

@masterraceofeverything4504 4 года назад

This is no where near a naan/nan and what you made looks like enhanced version of pita bread with garlic.

@rvic11 4 года назад

Agreed. I'm really into my Indian food and this is such an odd recipe. I can't believe it's got soy sauce and parsley in it! It looks nice, but it's not a naan.

@anwark 3 года назад

Thank you for not calling it 'Naan Bread'.

@sparkle1949 2 года назад

Naan of deceit 🤭😂😂😂😂.

@afzalmajeedbutt 4 года назад

I am no expert but frankly its not even close to be called a naan. 2ndly if u r using yogurt y did u use yeast? Yogurt if used in naan is a levening agent. Y do u need levening agent twice ? The over all out look was quite sloppy. Its like under cooked stage of naan. Sorry to be harsh but i have seen kids make better naan in Pakistan.

@ernestkj 4 года назад

This version probably taste good but hmm... Soy sauce in a naan.. 😒

@Paelorian 4 года назад

Seems weird, but in limited quantity it's just a kind of umami sauce, like how fish sauce is often used so limited that it doesn't impart it's anchovy flavor. I think I'd try using miso instead of soy sauce, though. Milder flavor and more complementary to butter and bread. But I'm sure you can omit them and be fully satisfied. Butter, and even moreso ghee, have plenty of flavor. Between ghee, garlic, herbs, and salt, I doubt it will taste like it's missing anything.

@danijelaradjenovic2809 Год назад

Au koliko nepotrebne priče

@dramc-ov3cp 2 года назад

Soy sauce on Naan? Sounds like you took a left turn somewhere where you shouldn't have. Also, this sure doesn't look like Naan, it looks like a pizza.