Easy Homemade Naan Recipe - Oh Sweet Basil (2024)

FAQs

Why add egg to naan? ›

Egg – Helps bind your dough. Garlic – Mince it to give your garlic naan recipe a yummy and savory taste. Salted butter – Adds more flavor and richness.

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.

The sweet filling is a mixture of sultanas, almonds, coconut, and butter. This makes this naan a delicious sweet Indian bread great with an extra spicy curry! The bread is fluffy and soft and cooks in a skillet or frying pan in under 5 minutes!

Naan is historically cooked in a hot tandoor oven in the ground or on hot wood charcoal. These cooking methods often result in temperatures of about 900°F (480°C).

Most naan recipes start with all-purpose flour, salt, active dry yeast, and water. Yogurt or milk is often (though not always) added, and occasionally egg is added to the dough. The dough is kneaded by hand and then set aside to rise.

My favorite homemade naan recipe is made with basic bread ingredients (flour, water and yeast) plus a generous dollop of yogurt, egg and baking powder to make the bread extra soft and chewy. I also prefer to use touch of honey as a natural sweetener for the bread.

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.

I also found the baking soda doughs burned more easily. The baking powder-yeast dough compared to the yeast-only dough were nearly identical — similar air bubbles in the pan, similar dough texture, similar flavor — so, in the end, I stuck with yeast alone as a leaven.

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.

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? ›

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 ).

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 …

: a round flat leavened bread especially of the Indian subcontinent.

Can you make naan without yogurt? Yes! You can easily make naan without yogurt by using water or non-dairy milk in place of the yogurt. The only thing to keep in mind is that the ratio of flour to liquid will change.

Eggs function as natural emulsifiers, combining liquids and fats to achieve a smoother dough texture. Additionally, eggs also play a role in strengthening the gluten network to enable the bread to maintain a good shape and volume. Eggs contribute to prolonging the shelf life of bread by reducing water activity.

Some naan recipes do have milk and/or egg, but after extensive testing, I found that this simpler recipe using just yogurt and water provides the perfect dough texture to make super soft naan that still puffs beautifully. The more rich ingredients you add (like oil, milk and egg), the denser the naan bread becomes.

Texture: Eggs contribute to the tenderness and richness of pastry dough. They can make the dough more delicate and crumbly, creating a softer texture in the final baked product. Structure: Eggs act as a binding agent, helping to hold the pastry dough together.

Perhaps wetting the naan first or introducing some steam during the reheating process in the oven could have made a difference. Placing a tray of water beneath the naan while it's baking might infuse the necessary moisture to retain its softness, all while achieving that desired crisp exterior.