Quick Naan Recipe - The Tortilla Channel (2024)

FAQs

Why is my naan bread not fluffy? ›

Rolling Vs stretching dough: Naan is always hand stretched and not rolled with a rolling pin. Sometimes rolling toughens the dough and suppresses the bubbles making dense flatbreads. Hand stretched naan have a lovely fluffy & light texture.

Both are flatbreads: Naan and tortillas are flatbreads that are cooked on a hot surface, such as a griddle or a tandoor oven. They both have a thin, round shape that is easy to fold or roll. Both are made from flour: Naan is typically made from wheat flour, while tortillas are made from corn or wheat flour.

If your naan breads are cooking/browning too quickly (before they can puff up and form bubbles), reduce the heat. If they're not puffing up and are taking too long to brown, increase the heat.

Adding too much flour to the recipe is the most common mistake and will make your naan bread dense. The best way to measure flour is by using a scale. If you don't have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

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.

Naan is essentially a leavened flatbread, which means it contains some form of raising agent to provide its airy texture. Hence for this naan, the raising agent we will be using is yeast. Other variations do exist which may utilise self raising flour or baking powder/baking soda.

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

Kulcha is a mildly leavened bread prepared with all-purpose flour without any yeast, but rather leavened with yogurt and/or baking powder. Though it's similar to naan, you don't need a tandoor oven to make kulcha; you can easily prepare it on a griddle.

If you're looking to eat more naan, but you have health concerns, consider how it stacks up against other breads and pita, another popular flatbread dish. First, 1 white naan (90 grams) has approximately 70% more carbs, protein, and fiber than 2 slices of white bread (54 grams).

you put it on naans to keep them soft.

What are the black dots in naan bread? ›

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 …

However, its shelf-life is no more than 5 days at ambient temperature (25 °C). It may be attributed that about 20% moisture content in naan still can accelerate the microbial spoilage or the oil is oxidized.

6 to 24 hours is ideal depending on where you let it rest and rise. Baking powder naan is great/fine. However, you typically let it rest for thirty minutes.

Set the bowl of dough in the microwave and shut the door.

Leave the glass of water in the microwave with the dough. The glass of water and the heat from the microwave will create a warm, moist environment that will help the dough rise faster.

Salt could be optional if you are having naan with a curry. (Cause curry usually has salt and the bread might not need it). Variations like milk or yogurt is used instead of water to make dough soft and fluffy. This would change the texture and flavor of the bread.

To make fluffy and light bread, high-protein flour is a must. Its low-protein counterpart, otherwise, is too weak to form consistent gluten networks and, as such, weakens the dough's texture. I always remind myself to check the protein content before buying flour from any supermarket or grocery store.

Too Much Flour

Even if you select the correct flour, if you overdo it your bread will come out heavy and dense. The addition of too excessive flour in the dough is a common error, particularly for those who are new and don't know how it is what bread dough ought to look like.

Your Bread Doesn't Have Enough Gluten

Once these proteins become moist, they create stretchy molecules that give bread dough its elasticity. Gluten helps bread maintain its shape and produces the "crumb" (or texture). If your bread does not have enough gluten, the crumb will not come out as expected.