Easy Homemade Naan Bread Recipe - Creations by Kara (2024)

FAQs

Why do you put yogurt in naan bread? ›

Plain yogurt gives the dough a pillowy, stretchy crumb, and cooking it over high heat gives naan bread its signature glossy, blistered surface, which is finished by brushing with ghee or butter.

Naan doesn't get bubbles – Pan not hot enough, dough not moist enough or improper leavening.

Raising agent. Though they're flatbreads, naans traditionally get their bubbly texture from yeast (and, very traditionally, from wild yeasts).

If you roll out your naan too thinly, it can fully cook through or dry out before bubbles start appearing. Make sure that you don't roll it any thinner than about ⅛ inch (4mm). It's too thick. If your naan is too thick, it won't puff up and it can also end up underbaked in the centre.

2% milk works well, but I do not recommend using fat-free or skim milk. Full-fat Greek yogurt. The full-fat dairy in this naan recipe gives it a soft texture and rich taste. You can use a 2% or fat-free Greek yogurt, your bread may just not be as pillowy soft.

Yogurt is a great option as a milk substitute, especially because of its ability to add moisture and enhance the texture of baked goods. Use an even cup for cup substitution, but be sure to consider the type of yogurt you're using.

Potato Flakes or Potato Water

Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier. If you are boiling potatoes, you can use the unsalted water in place of the water in your bread recipe to help out the yeast.

Let your dough proof at a high temperature (80–90°F or 27–32°C) and high humidity (about 75%) for at least 1 to 3 hours, as heat and moisture will make your dough rise faster. Add more yeast, blend in the starter, or knead in more flour to help initiate rising.

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Skip: Naan

And like those fluffy spuds, this soft flatbread has little nutritional value. Most naan recipes call for Greek yogurt to give it that airy texture. But that's more than offset by less healthy ingredients like white flour, sugar, and oil.

What are the disadvantages of naan bread? ›

As such, you should avoid filling up on naan if you're watching your saturated fat intake. Moreover, store-bought plain naan has a relatively high sodium content, accounting for around 18% of the DV. Eating too much sodium may increase blood pressure and your risk for heart disease and stroke ( 7 ).

Place into a greased bowl and cover with a damp towel, leave to rise for 1-1.5 hours or until doubled in size (or refrigerate overnight for best results – see blog post for information on cold rising) Once risen, turn out onto a floured surface and gently press down into a circle.

Its just the heat that creats the black spots after been cooked. Yeah, if its stale and you find those spots its a big no no. otherwise its only the heat that makes roti naan paratha etc indian bread look like black or brown or red spots on these edibles. Completely edible …

The extra protein from the yogurt eliminates the importance of advanced gluten development. The yogurt also adds some fat. The fat keeps the dough nice and soft and prevents the naan from hardening too much during the cooking process.

Cook naan: Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden / slightly charred – the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown.

What Type of Yogurt do We Use in Indian Cooking? Commonly, Indian people use yogurt in cooking. This type is called 'Dahi,' which uses Indian cuisine. It adds a creamy and light texture to the dishes without weighing them down.

Adding yogurt to any bread will result in a softer, fluffier crumb because you are adding milk fats to the dough. Yogurt will also make the dough rise faster. You can add yogurt to most bread doughs, however you may need adjust the other liquids in the bread to ensure you do not end up with a wet, sloppy dough.

Damp Cloth: For larger breads like baguettes or naan, you can wrap them in a lightly dampened cloth or kitchen towel before placing them in the oven. The damp cloth will create steam during the reheating process, ensuring the bread stays soft and moist.

You will be astonished to know that as per the USDA, 100 grams of yoghurt contains 106 mg of calcium. Regular yoghurt has about 15 to 17 grams of carbs while Greek yoghurt has 8 to 9 grams. Yoghurt has more protein, lactose, calcium as well as many vitamins than milk, so it is considered the best.