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

FAQs

Why do you put yogurt in naan bread? ›

Naan has a thicker, fluffier texture because it is made with yogurt. Pita is thinner bread made with less ingredients (flour, water, salt, etc) and no yogurt. Naan is cooked in a skillet while Pita is usually baked at very high temperatures in the oven.

OR just make a double batch of this naan so you can use one whole egg! 3. Flour – Bread flour makes the softest, fluffiest naan. But all-purpose/plain flour is very nearly as good.

Naan is another flatbread traditionally served in Indian restaurants but the difference is that there will already be a filling inside these flatbread pockets. Naan may be stuffed with curd, fresh desiccated coconut, butter, nigella seeds, and raisins.

Naan doesn't get bubbles – Pan not hot enough, dough not moist enough or improper leavening. Naan turns hard – Toasting for too long, not enough moisture in the dough, toasting on low heat or not kneading the dough enough.

You can add sour cream for similar consistency, though it change to taste, but I think the change would taste good. You could use milk instead, though use less that you would of yogurt, with the milk add some dry milk.

While it may contain more carbs and sugars, it earns its reputation as a healthy alternative with its relatively generous amounts of protein and fiber. Despite its high carb content, naan can be considered a more nutrient-dense alternative to white bread and pita.

These homemade naan will keep refrigerated for 3-4 days and can be reheated in a microwave or on a skillet. If using a skillet, place a lid or plate on top which will keep the moisture locked in to your naan.

The term "naan" comes from Persian nân (Persian: نان), a generic word for any kind of bread. This word was borrowed into a range of languages in the Indian subcontinent and Central Asia, where it came to refer to a specific type of bread. The term then spread around the globe along with the style of bread itself.

Some of the most popular flavoured variations are plain naan, Peshwari naan, garlic and coriander naan and cheese naan. A good plain naan dough needs strong bread flour, yeast, black onion seeds, milk, and yoghurt – to give the naan that tanginess.

Traditionally with Indian food, naan (or other various Indian breads) is served as an accompaniment to curry, chutney, saag paneers, etc. to scoop the contents of your meal up.

What is focaccina? ›

Focaccina is an appetizer-sized portion of regular focaccia. This bread needs no introduction since it is such a ubiquitous baked good. It is believed that focaccia originated in ancient Greece, and countless people still enjoy eating focaccia to this day.

You sprinkle water to keep the naan bread soft. Naan bread will naturally stiffen when not eaten straight from the pan, so eat it as soon as you possibly can.

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.

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.

What does yogurt do for bread? The slight acidity of yogurt helps to break down and relax the gluten in bread flour. In turn, this results in a softer & fluffier white bread. You can see similar results in soft white breads made with other slightly acidic ingredients such as buttermilk.

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. Further, it is a sourcing agent and helps tenderize the meat.

It's used similarly to sour cream in cakes and other baked goods, but can also be used in glazes or folded into whipped cream. Many bakers love the way it helps keep baked goods moist while adding a tang, not unlike baking with buttermilk. Its acidity also helps activate the baking soda in batters for a nice rise.

Naan bread is made with an enriched dough, meaning that it often contains dairy; usually in the form of yogurt and ghee or butter. This is what helps to make it so soft and full of flavour.