How to make incredible NAAN at home

today i'll be sharing my vegan naan,recipe i'm serving it to my parents,alongside a store-bought vegan naan to,see which version reigns supreme and,trust me you're going to want to stick,around to see their reactions oh come on,look at that and look at this i'll have,this,very little taste in it,no to get started heat 2 3 cup of water,until it's lukewarm pour it into a bowl,and mix in two teaspoons of cane sugar,and whisk until it's dissolved now add a,teaspoon and half of active dry yeast,the yeast does need some help to get,activated the warm water is going to,help it multiply and the sugar is the,food that it feeds on let this hang out,for 15 minutes to allow the yeast to,activate while the yeast is doing its,thing let's mix our dry ingredients,you'll need two cups of all-purpose,flour a half teaspoon of sea salt and a,quarter teaspoon of baking powder to,give the yeast a little boost in rising,the dough so this is what our yeast,mixture looks like after 15 minutes it's,foamy and frothy if yours doesn't bubble,up like this your yeast sadly has,expired and you will need to get some,new yeast add the yeast mixture to the,flour along with one tablespoon of a,neutral flavored oil like avocado oil,now we're just going to mix the dough,with a fork until it becomes basically,impossible to keep mixing it's going to,get really shaggy and then we will start,kneading it with our hands and the,reason i'm using a fork at first is,because this is going to be really,sticky and so i want to minimize how,much time i spend using my hands in the,dough to just you know keep it as clean,as long as possible so this is about as,much as i can stir the dough now i'm,just going to put it on this clean,countertop it's going to be messy don't,worry before we get in there with our,hands you want to oil your hands this is,a technique used commonly in lots of,different indian breads it's going to,help bring the dough together but also,prevent your hands from getting super,sticky and we'll repeat this a couple,times while we need the dough so you,just need your hands oil them and just,start bringing it together if the dough,feels dry add just a few drops of,lukewarm water seriously though just a,few drops otherwise the dough will get,too wet and adding more flour will make,the dough tough the dough will stick to,your hands and the surface but after a,few minutes and a few more rounds of,oiling up your hands it's gonna go from,sticky to soft elastic and pliable the,whole kneading process should take about,five maybe six minutes and this is what,the finished dough looks like so we've,got our large bowl add just a little bit,of oil to it we are going to coat the,ball of dough in the oil just a little,bit on all the sides and then we are,going to cover it with a clean dish,towel and i'm going to let it rest in my,oven with the light on you want,somewhere warm not hot because the yeast,needs a warm place to grow and to help,the dough rise so in she goes for an,hour and a half,all right this is what our dough looks,like it's about doubled in size lightly,punch it down to release the air and,then use your trusty hands to just,briefly knead it again it should be,smooth and tacky but it shouldn't stick,to your hands we'll divide the dough,into eight equal well equal-ish portions,they're not going to be perfect i like,to use a pastry cutter instead of,tearing the dough with my hands to avoid,breaking up the gluten too much and then,just roll each piece of dough into a,ball,these dough balls need to rest for,another 10 maybe 15 minutes this is the,second rest it's also known as the,proofing of the dough i'm just putting,them directly on some parchment paper,you could also put them on a baking,sheet that is lightly floured so they,don't stick and don't space them too,closely together because they will,expand a little bit i'm just going to,cover it with our towel and i'll check,back in 10 minutes and while the dough,was resting my parents arrived,unfortunately the footage is not usable,at all because whenever my parents are,here chaos ensues is it time for you to,show up no i don't need to show off i'm,just so proud of my own daughter so,talented,is it okay my teacher i have a white boy,here i think i'm little brown and little,on a white side no,okay part of it was my fault because i,did accidentally trap my mom in a,microphone wire what did you do i didn't,do anything,look how yummy it looks my god,can't believe my choice my little baby,is a big chef,well i'm not that big,i don't mean a big chef like a popular,or a well-known chef or a famous i like,to cover it with a lid for 30s hey were,you looking,i like to cover it with a lid on the,second side,so i filmed the process again to give,you a clear picture of how to do this,grab a dough ball and put it on your,work surface and roll it out almost as,thinly as you can make sure you roll,outward and off instead of back and,forth over and over and it's going to,naturally form into an ovalish like,shape

Once you know this Naan Bread recipe Easy💯Won't buy it anymore❗Bubbly+Soft+Fluffy

Once you know this Naan Bread recipe Easy💯Won't buy it anymore❗Bubbly+Soft+Fluffy

Hello everyone, welcome to my channel, I'm Chaye,Today I will share with you an Easy Naan recipe, the method is simple, one original flavor and garlic flavor,Making dough, all purpose flour 1.6cup, 200g,1 teaspoon dry yeast ,4g,8g, 1 teaspoon of sugar,½ teaspoon of salt, 3g,plain yogurt 5tbsp,75g,1/3 cup water, 80g,stir until combined,Knead the dough for a minute, There is a lot of water so the dough is a bit sticky, so the Naan will be soft,Let the dough rest for 10 minutes,,After 10 minutes, knead into a smooth dough, the dough is not sticky at all,waiting ferment to double size,My temperature is 25C/76F, it took about 45 minutes,The dough is now double the size, burst the big air bubbles first,,Now the dough is soft and fluffy,cut into 6 small pieces,Then round each small dough,Take a small piece of dough, roll it out and roll it thin,,can be any shape,thickness like this,used cast iron skillet over medium-low heat,When bubbles appear, flip over,until golden on both sides,What a beautiful big bubble,this is done,original flavor,Next make a garlic flavor and brush the dough with oil,Minced garlic, 1tsp,Apply evenly,a pinch of salt, and parsley,Add some butter or cooking oil to the pan,Flip when bubbles form.,until golden on both sides, the aroma of minced garlic is amazing,Served on a plate, this recipe makes six,looks perfect,very soft and fluffy,chew, taste is good,The method is simple, if you have any questions, please leave a comment,and share, like, subscribe for new,,It can be stored at room temperature 25C, 75F for 3 to 5 days, or refrigerated freezer for 3 months

Super quick naan breads!

Super quick naan breads!

up this week you all know I love my,curry recipes this is the one which goes,with the curry perfectly this is my 15,to 20 minutes yep 15 20 minutes doughy,on the inside crispy on the outside,garlic and coriander naan bread so naan,breads it is the perfect side dish that,and your Papa Dom's obviously always got,your Papa John's as well but the naan,bread as far as I'm concerned is the,perfect site so on this channel those,that you watch it who know that I love,my curries I have it probably two or,three times a week we've got about 20 or,30 curry recipes on the channel what I,haven't done is my nan bread recipe and,the reason I've done this recipe is it's,not one which takes an hour and hour and,a half proving times knocking about the,thread it is going to be quick and easy,and done around 15 minutes so bold we,have got 260 grams of self-raising flour,Michael Jackson concert and then we'll,go add into there a teaspoon of sugar a,teaspoon of baking powder if you pinch,yourself make ourselves a little well in,the center and give it a little mix,round and we start incorporating some of,our wet ingredients now most of my,career's that I write I can get them,done in about 15 to 20 minutes of their,a chicken based or vegetable best based,dish but for the naan bread you can,never get them done in that sort of,mount of time because you've got a wait,for it to rise and it's a pain in the,bum sometimes unless you do it in,advance this is one of those ones which,you could carry on the go and then you,want to get on with an arm breads,carries bubbling away,get on with your arms into the scent,I've made a little well and I'm just,gonna add a cup of yoghurt that's just,plain yoghurt I'm gonna add a splash of,olive oil probably about two teaspoons,of olive oil,and I'm gonna add a splash of milk now,at this stage I just want to splash,because I want to start incorporating,this but I don't want to go too wet,straight away so good mix round not a,splash of milk now this comes together,really really easy now really quickly if,you add too much milk to this it will go,really sticky and it's gonna be a pain,to work with so as you can see how I'm,just using the tips my fingers that's,probably about a tablespoon to two,tablespoons of milk so far and the,yogurts doing the work and that when you,can see it could start cleaning the bowl,so that all the dough is just taking off,all the rest of the dough from the bowl,that's when you know it's the right,consistency and that's good to carry on,kneading so giving it a little bit of,love little bit of time just to stretch,that out so you know it's gonna be,really really elastic and doughy inside,and there you can see it's come together,to be a really nice dog tucking it,underneath like this in a circle just,use the dough to pick up any of the,excess there's something so satisfying,about doing this yourself you know,making your own breads and things we're,just in a section that off now so a,couple of good right pieces I'm,literally just gonna roll this backwards,and forwards measuring my pan because,that's the size I want it to be a little,bit rustic spine it always is on this,channel that is your perfect little nine,ready to go now flavoring wise that you,want to put on there I'm gonna put some,garlic in here as well so a couple,cloves of garlic nicely chopped but you,don't want that to be too fine you want,to have these nice big bits in there as,well I'm just going to lay that down,scatter it out lay it down on top all,right so it was smashed with our rolling,pin,that's your garlic now we've got some,Nigella seeds just gonna run them across,the top as well press them in and then,finally we've just got a little bit of,coriander over here this is totally,optional,I love coriander as you all know so I'm,going to use this as I need to just tear,that little scattering over the top,again with our rolling pin push this,down and that is your naan bread ready,to go we think at this pan nice and hot,and once that's nice and hot and we're,just going to lay that into the pan just,to cook through,soon as we start getting some nice,bubbles on here I'm just gonna flip this,back over again,Anthony is anything better than the,smell of bread cooking I mean it's just,the best Bell in the world Matt and,curry obviously and that is your naan,bread I need you to finish that off with,just a little bit of butter over the top,there we go that is my 15 to 20 minutes,garlic and coriander naan bread fluffy,on the middle crispy on the outside,proper little doughy parcels of goodness,go and choose one of my curry recipes is,love zoom out there then come along and,make the naan recipe and bring the two,together for your perfect Friday or,Saturday night takeaway get recreating,it and if you do copy and paste kitchen,is always I see next week cheers then,bye-bye,you

Homemade Naan Recipe

Homemade Naan Recipe

hey i'm john cannell and today on preppy,kitchen we're making an easy amazing,naan so let's get started,first off i want one half of a cup 120,ml and this is gonna be warmed up to be,about 105 110 degrees that's gonna,happen in the microwave,now i want two and a quarter teaspoons,or one quarter ounce packet of active,dry yeast sprinkle that in,you don't want the water too hot or,those yeast will die that'd be so sad,and to help them wake up i have one,teaspoon of sugar give that a stir,we're gonna let this stand at room,temperature for five to ten minutes and,in the meantime let's get our flour,together,into the bowl of your stand mixer or a,large bowl if you're using an electric,mixer or your hands we're adding 270,grams of all-purpose flour that's two,and a quarter cups,so this recipe is not an authentic naan,that we're making in a tandoor with ghee,and everything else we just love eating,it at home and since we moved from los,angeles to our rural corner of,connecticut there are no indian,restaurants that deliver near us so,i wanted to make some at home and show,you how you could do it on your cooktop,i did call my friend maneet chauhan,she's a restaurateur she's on a bunch of,food network shows and she has an,amazing book called chat on indian food,she gave me some great suggestions on,how to make this at home and we're going,to try them out i cannot wait we want a,teaspoon of salt to give this some,flavor so add that right in gonna give,this a quick whisk and we never add salt,into our solution with the yeast because,salt will kill yeast so we add it in,further away after they've woken up and,they're nice and happy with the sugar,now we're going to add our yeast mixture,gophy free one tablespoon of olive oil,you could use really any oil for this,though and a third of a cup of plain,yogurt this is going to give us a lot of,moisture so now we're going to mix this,up on low until it comes together and,then we're going to increase speed and,i'll show you how to tell when your,dough is ready,this has come together we're going to,increase speed to medium,and let this start kneading,once this dough comes together you can,see it's like dough but it's very grainy,and,it doesn't have a lot of gluten,developed in it yet whenever i say don't,over mix your batter for cakes and,cupcakes that sort of thing it's because,you don't want to develop the gluten and,have this chewy texture to your cake but,naan has a wonderful chewy texture so,now you do want to develop the gluten,that's why we're kneading this together,and you're going to see the texture of,the dough completely change,this needs about eight to ten minutes of,mixing time,okay,look at this this is so different,silkier,and,if i pull it away i bet it'll stretch,more so that's much stretchier,this is ready to rise so we're going to,pop it off and i don't want to do any,more dishes today i already don't i'm,going to oil this ball this is ready to,go,into our greased bowl we're gonna cover,this and let it rise for about an hour,or until it's doubled in size,while my dough is rising i've been,inspired you could just melt butter and,add it with the garlic it'll be,delicious but gonna make some ghee it's,super easy,butter so delicious it's not just milk,fat there's also milk solids in there,too so whenever you've seen like the,white foamy stuff when you melt butter,those are milk solids what's gonna,happen is the butter will cook slowly,the milk solids will rise to the top,we're just gonna skim them off until,it's nice and clear i don't like to go,super high on my heat at all the milk,solids will burn and take on a bitter,flavor and that is not what we want so,all this little flotsam here needs to,get removed,and this can take about 20 minutes and,if you don't want to do this,you can buy it at the supermarket it's,they sell it a lot of at a lot of,markets now,okay,see this look it's almost all clear some,of the milk solids cooked at the bottom,we're just gonna set this aside for a,minute if you're making this in a bigger,batch jar it up and use that for later,i'm going to use this today for my nan,so i'm going to pour this into a bowl,this is just pure milk fat you can use,your ghee plain or we love adding some,minced garlic to it so i'm gonna do that,with half of my ghee just dividing this,up into two batches the garlic goes into,one and it'll be nice and ready to brush,on in a bit,okay let's take a look,ah,all right,that is some nicely risen dough i'm,gonna punch this down,and now we're gonna divide this up make,our non but i'm going to do it two,different ways the way i normally do it,and the way maneet showed me which i'm,so excited to try,all right lightly flour your surface i'm,working on a pastry mat just so it's,like easy cleanup i am plopping this,right up dividing this into eight equal,pieces now it doesn't have to be perfect,they could look very rustic it'll still,be delicious get your first piece of,dough we're gonna roll this up into a,ball,and repeat th

Chef Gordon Struggles to Make Naan Bread | Gordon Ramsay

Chef Gordon Struggles to Make Naan Bread | Gordon Ramsay

I've got back to the floor at the,brilliance one of South world's most,popular restaurants I've been learning,to work the tandoor or clay oven it's,the busiest station in the kitchen now,the pressures really on a service is,about to start,the kitchen is quite chaotic quite,hectic especially on a busy night like,we've got today requite fully booked,when you come out and order what are,they one of the cooks shout back to you,hungie hungie how'd you find you onion,bhaji my three hours practice earlier,was a disaster,oh now there are a hundred and,fifty booked for dinner and I can't let,the team down the food is steaming hot,when the chefs have cooked and the naan,bread which is accompanying it cannot go,out two minutes later or one minutes,earlier it's got to go at the same time,right so is it just better start about,three hours training on earth enjoyable,but don't get that right trust me I have,one pissed-off owner and a burnt pair of,bollocks charcoaled,hang on seven and the first order is in,okay I got new starter fulla butter,tandoori lamb chops aloo tikki hot chili,chicken once under each you can take,care for pieces see kebab first my,cities please,the new real anchovy meat slow say yes,chef,you take a wrong skewers wrong skewers,while the kitchen is hotting up my,skills at the tandoor are barely,lukewarm and I'm yet to get any food out,to the customers and the boss is now in,the kitchen which is no laughing matter,the pace is frantic what I'm determined,to track the tandoor a big order for,number gives me a chance to prove myself,there we go will I ever crack this,that's six no.1 now a six coming out,usually somebody who's just done this,play oven cooking for four or five hours,to put one on bread in there is a big,thing,okay I think I'm getting the hang of it,yeah 40 good job chef,something I learned how to make an ombre,now it's all on the fly lamb chops and,Doric well tandoori salmon - dorri,chicken tandoori makes girls,it's nearing the end of service and,nobody is send anything back thank God,tandoor done next time yes for the first,time you were fantastically good to get,on with the other orders and put six,nuns together with that fantastic that's,the true sign of a chef Matt was ,phenomenal I'm burnt - blisters,everywhere and I got charcoal tandoori,arms amazing guys proper authentic,Indian cooking and it's really good to,see because it comes from the heart

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

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,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,

Naan bread | How to make soft naan breads | Naan bread recipe.

Naan bread | How to make soft naan breads | Naan bread recipe.

hello guys,welcome and welcome back to ricky's,kitchen today i'm going to show you how,to make this tasty and soft,naan breads if you haven't subscribed to,my youtube channel,please please kindly do so you don't get,to miss any of my videos,each and every week then stay tuned,to enjoy my recipe,today's ingredients you're going to need,500 grams of wheat flour,1 tablespoon of sugar,1 teaspoon of salt 2 to 3 tbsp,of oil one packet of yeast which is,approximately to 7 grams,1 cup of warm water and lastly 1 cup of,yogurts in a bowl which has the wheat,flour you're going to add one teaspoon,of salt,and one tablespoon of sugar and mix the,three ingredients,very well,then afterwards you're going to add,seven grams of yeast,in one cup of yogurts and mix everything,well and nice,lastly you're going to pour one cup of,warm water,pour a bit but a bit while mixing until,everything is combined,until you get a soft dough,so as you can see in the video i've,remained with a bit of water,so i've used approximately three quarter,cup of warm water,once you get a soft dough like this,you're going to apply 2 tbsp,of oil around the dough then cover the,dough for approximately,30 minutes,after 30 minutes our dough has double,size as you can see,in the video sprinkle a bit of flour on,the working surface,and remove the dough out from the bowl,knead the dough for approximately two to,three minutes,then afterwards divide the dough into,six medium doubles,so i've divided the dough into six,medium dots but you can also divide them,into eight,and you can gate around eight breads,then afterwards,shape them into smooth round balls as,you can see in the video,step by step,once you're done you're going to cover,the dots for approximately 15 minutes,after about 15 minutes you're going to,take one dough at a time,sprinkle a bit of flour and roll out the,dough into a medium large circle,as you can see in the video,repeat the same process until you're,completely done with all the dolls,once you're done rolling out the doors,cover them for approximately 5 minutes,before baking the breads,place a pan on a medium heat and let the,pan to heat up,approximately 5 minutes before baking,the breads,once the pan is hot you're going to take,one bread at a time,and place it on the pan then bake it for,around,one to two minutes and flip it to the,other side and bake it once more for,around,one to two minutes,flip the bread constantly until it's,nicely baked on both sides to have an,amazing a golden brown color,when the naan bread has this amazing,golden brown color,then your naan bread is ready and remove,it from the pan,and continue with the rest,lastly you're going to apply some butter,on top of the naan breads as you can see,in the video,and our naan breads are ready,in our tasty naan breads are ready as,you can see in the video,you can eat along with some vegetables,chicken meat or anything that you like,and enjoy your naan breads,thank you for watching my video and hope,you loved it and if you want to see,other assets,i'll put the links in the description,box and if you have any questions you,can comment down below,or you can follow me on my social media,facebook and instagram ricky's kitchen,for further questions,and thank you once again bye

Fast Kurdish Tandoori Naan Bread Masters | 3 Kurdistan Naan for £1.00 at Shadi Bakery in London

Fast Kurdish Tandoori Naan Bread Masters | 3 Kurdistan Naan for £1.00 at Shadi Bakery in London

three four pounds yes,if you're new to my channel you can be,notified of my latest video uploads by,subscribing and pressing the all Bell,icon,foreign,foreign,foreign,foreign,together,foreign,foreign,foreign,foreign,foreign,foreign,foreign,foreign,you made two types of naan bread yeah,this is brown white Tandoori bread what,country is this number this is Kurdish,Kurdish yeah,you're welcome,how long have you been doing this for,18 years,oh yeah,I don't know,what happens,what's up,what do you call this in your country,this is,you call it a Tandoori Oven,yeah in here in your country do you use,gas like this or do you have charcoal,this is strong it's too much because,here it is normal,it's for safety,sounds very fast it's very strong it's,more hard too much more then 15 minutes,just 250 bread thank you,this is very fast really fast,slowly slow how many can you make in a,half an hour or an hour,maybe 20,24 minutes 35 minutes 250 Grand yeah,it's very fast,yes,can I take three Brown and free white,yes sure,thank you so much God bless you thank,you you're welcome anytime until next,time God bless you thank you,foreign

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