Indian Breads (feat. Floyd Cardoz) | Basics with Babish

hey guys Indian cooking is largely misunderstood here in the States but my buddy Floyd Cardoz of the Bombay canteen is here to demystify it what are we getting into today maybe gonna start with breads and we're gonna do three breads what is along that everybody knows second is the roti and the third is a lecher paratha which is means lay on bread using the roti no it sounds good to me let's get down to basics [Music] so Floyd I along with most Americans and familiar with none what else are we getting in Tuesday outside of the world of nos so a strange story I didn't even on till I was 19 well so India bread is very regional all over the country so naan is eaten from the north of India which is a wheat belt roti is pretty common so that's the second we're gonna loop it's pretty common all over India and different variations offered but normally a naan is with it is with white flour refined flour now roti is made with whole wheat flour is it pretty much a whole wheat nut no it's an honest when you say non you're referring to a refined flour friend flop right okay when you're saying roti you're always referring to a bread that's made from whole wheat Akasha okay but it's also used rotis also used like you know David's a roti cow meaning eat eat your food so she's very generically gotcha and this last one which one was it the lunch apparat a supper a char meaning layered okay and it's almost like a few you do French food it's if you do croissants it's like laminating a dough so you make these layers you put the bread and then you eat it it just these wonderfully thin layers with whole it makes whole wheat so much more excited I must have I must be an American because I was gonna say Pillsbury grants which are layers but yeah no that's I had some of your restaurant and we visited the other day and it was absolutely delicious so I'm looking forward and seeing how we can make that in the home kitchen because you were doing it in a tandoor oven yes so how are we gonna recreate those tender conditions in our home oven so most people don't have tenders it I don't like I don't either I used to but I don't anymore I put it in the oven and I make the naan on the pizza stone because there none which you wanted to it's your honor to puff up a little bit and you want to crust on the bottom almost almost like pizza yeah a roti on the other hand you can make honor on a on a pan blanch our do you have one yeah and a cast Ryan works really really well so it maintains the temperature then you flip it over a couple of times and if you want you can add ghee or oil to it to make a little grease here or you can make it plain assets we have two techniques every double use so one of the things that I love about lunch a Parata - is that you can add herbs in between the layers when you're making it and I have added mint dried mint in there so it works extremely well with eating bland lavender mint that that lunch product was surely well so you can change it you know if you're when you're making the layers you go to put tomato you don't write tomato is something in there could make it a little more exciting it's it can be done very cool yeah it will be done but maybe okay so we're making nan first and we're doing it by hand no machine we can do it by hand let's do it yeah so we need flour all do five cups so what I'm going to do is I'm going to start with the warm water with the for the East of cups okay so to start I'm gonna add the east haven't able to put the sugar to feed the yeast right yeah and let that sit for a bit to actuate the east and then I'm gonna add a teaspoon of sugar teaspoon of salt get that nice and distributed and then I'm gonna add the yeast and the water together you know so this is nicely bloomed and the water I feel like a lot of people at home are afraid to get their hands dirty it was just like gonna be their biggest reason did not make this is that they're scared of getting clumpy fingers but you got to get your hands dirty no they won't give them another half cup so it's gonna hydrate as it sits yeah I finally making non - if you make it a little looser it gets a little easier to work with keep it to try yeah you know I think hydrating it is always good their amount of time they recommend needing this for is there more of a textured did I look for a texture also I don't know / needed but it'll get tough the flower and America's a lot of lupus a lot stronger I wanted to see it gets kind of smooth smooth in that's normally when I do it or it all comes together really nicely and as sisters gonna get a little looser but if you feel it you can see it's a little it's not as dry yeah it's tacky but yes this in the bowl add oil to it plastic wrap on top and we will arrest it are we gonna let the yeast activate they'll let the dough hydrate a little bit so then it'll be much easier to use and then we can keep this we can make it up to you leave it out for an hour and then after that you can either can Bowl it and put on the fridge if Rosetta's copy you could use it two hours later or the next day and you're gonna get probably more flavor if you let it ferment in the fridge overnight yeah I like to keep it overnight rather than use it right away because it's just your right to develop that a bit of acidity in there which I think most foods need that acidity yeah what makes it taste a lot better so we gotta let this rest for at least an hour yeah all right I was walking off this way real quick just visually we're just walking away no this this still gonna be a little wetter only a drupe make the really tight yeah I'm pregnant is so that we can hasten the process a little bit working the gluten anymore yeah your rapid are we gonna put it outside so does this thing huh then we roll out the non to prepare it for a 500 degree fahrenheit oven for about five minutes as you can see it has risen to its puffy glory which chef will lightly brush with ghee before I lay my head upon it like a gluttonous pillow along the bottoms it's a nice it's perfect none it's a lot better tomorrow this is about as simple as bread gets her flour water salt this is this is a very very peasant bread and in certain parts of India you know the tribals elite this with just a little bit of small chili or like a chutney and that would be that meals of the day yeah wife makes the best rotis why don't you bring her yeah nothing you're doing better now she she makes the best rotis it I I can only eat her roti so you can buy them but when she makes them I don't want to like I should buy sometimes in like how let's see doesn't like the candida captain been spoiled taking my poor liquid is he trying to get the same kind of consistency in the stove yeah in the last month yeah most homeless in America don't want to do what you're doing right now you know you have to you have to feel your food yeah that's the only way you can tell your back where you get one put a little little softer so depending on the fall it's gonna take a different amount of water that's what's so mystifying and infuriating about bread you can follow recipe exactly yeah wait volume what are you gonna do whatever and it'll still not come out correct because of a thousand different factors be it the density of flour or the ability its ability to absorb moisture or the amount of moisture in the air or god knows what and now you're gonna give me what a tablespoon of oil yeah and this was gonna make it softer yeah so it meets the door little softer you can add more if you want it softer than that yeah you can add ghee if you want what made you decide to not use yogurt or eggs in your your not in your bread it's just the issue I find as a way too many you know vegetarians ago need egg and there are leak in Sudan yogurt yeah and they're trying to make a different dough for them it's kind of you know like a sitar yeah yeah yeah or oil on the ball yeah we could put some oil in the bowl and that wouldn't cover it you arrest it this you dressed for about half an hour 40 minutes cool cool cool stuff besides balls we go over here and like no but you're in a golf ball yeah yeah and that's just for prep before we're just all about prep before we roll them or do they need to be resting again no no because I'm not making them hard but we're gonna use some of them for roti okay how are you gonna do a journal yeah and then some of them we're gonna make the lunch a product from very cool oh you know take one of these it looks like such a nice pliable down that's yeah well right and the thinner you make it the more layers you're gonna get oh you're doing the nacho nacho yeah this the roti is ready to go as is so we're not gonna do anything to it Allah chose the one that will need to rest a little bit before we make it then I like to kind of flap around cuz what's cool or doesn't does huh it did makes it bigger oh cool that looks awesome I take the Tiki I already like where this is going would you say this is the closest thing to an Indian croissant uh yeah and I like to a deliver the flaw to it okay and then I kind of make an accordion with it oh I say what I love to do was kind of stretch it out a little bit mmm so you get it nice and and then I rolled it up simmer oh that's gonna be good all right you'll be all right let's see if I can do this feels a little bit of an initial wool duster down flour a little bit this does so what way to work with oh that's pretty good good size yeah all right I could do the fun part with it yeah no idea how to decisive let me show you lose so what are you trying to do is he gonna take the dough yeah okay and you want it to be a little more over this end and you're trying to flip it and turn it alright by doing that they think in the centrifugal force and try to make it bigger chuckling okay let's say I'm trying to yeah exactly and Antoni and as you're going around yeah yeah so the centrifugal force is gonna pulley it yeah that's not it's not quite up to your spec but a nice brush down with yeah generous enough yeah dust it with flour Cody I'm like an accordion just like the common accordion just went to the stretches a little stretch it out a little bit stretch stretch stretch Aroo begin to we think it's pretty good terrible yes so fat so you you want to kind of take this and kind of tuck it in so I say okay it's tuck it under all right you can go for it after the roti dough has rested it's time to roll it out Finn and prepare it for the stovetop would you call this an Indian tortilla yeah Indian and Mexican are so similar yeah because of the breads that the Malays and the curries the salsas of the chutney is very very similar just like non roti really comes to life when it hits the heat though chef Kardos doesn't have much faith in my stove the open flame puffs up the roti and gives it a lightly charred flavor we thought my stove couldn't do it this was little stuff that could give a plate yeah oh yeah don't forget to add some salt now it's time for chef Cardos and i to tear into this roti its toothsome and nutty perfect for standing up to the strong spices of Indian curries which we'll cover in future episodes of basics that's great hello feed from the file from the smoke dealer that it's not be chalk taste get that charge after the accordion the dough has finished resting chef rolls it out thin so like this I want to do on this no you want a little more color so that I wanted to cook do is that girl to have her no that's okay it's just the ghee as a little smoke point okay so you want to be careful when evil deeds it'll do you think it's still hot yeah the whole wheat flour gives lots of paratha a nutty nuanced flavor and the lamination gives it a light and flaky texture it's hard to believe the chef Cardoz was able to make bread this good in two hours roti paratha and none three very different kinds of bread for three very different kinds of situations so one of these breads mean to you so this one when I was growing up we would have this for dinner once a week and as always were made in put in a box when I got married my wife Park has an amazing cook and she would make fresh roti for us every day when we haven't need food this la cha Parata the first time I did this I was right out of culinary school in Delhi and I've never seen anything like it before and the layers just incredibly fresh and the naan was something like I had never eaten or not I didn't know what a non was till I was 18 and getting to eat that none and make it now is it's kind of interesting because I think it's it's a bread that everybody knows but it's easy to make too you know and you can add garlic to that and make it a garlic naan in the dough that was stunningly easy to make yeah these are all absolutely delicious are there specific applications that you recommend for each of these breads so you can eat them all with curries yeah but the cards have to be a little thicker so if you have a looser Curry's hard to eat this is easier to you to the makhani sauce or a tandoori chicken I would eat that with jam and butter and making a door roll like a cigar deal and yeah it may be because this guy's a little bit more absorbent like that soaks up a little more flavor and this guy I just want to eat it on its own my god OD dead no cheese the slice of cheddar cheese that's the shame we have to save PSD sauce with yeah cuz I would love to do exactly that thank you so much for coming here and making these show me how to make them and looking forward to making some sauces thank you

Channel: Babish Culinary Universe

Views: 3,080,038

Rating: 4.9359355 out of 5

Keywords: binging with babish, basics with babish, babbish, cooking with babish, floyd cardoz, floyd cardoz top chef, chef floyd cardoz, naan recipe, how to make naaan, roti recipe, how to make roti, paratha recipe, how to make paratha, homemade naan, homemade roti, homemade paratha, lachha paratha, lachha recipe, pear qwerty horse, indian breads, indian bread, naan bread, naan roti

Id: RnApthldLPY

Length: 15min 2sec (902 seconds)

Published: Thu Oct 10 2019

Reddit Comments

[u/rapcitii]

I worked for Floyd Cardoz (FOH) for like 5 years in Tabla.

[u/norse_mon]

Awesome!