Homemade Naan Bread Recipe (2024)

FAQs

What flour is naan bread made from? ›

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.

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.

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 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.

Depending on what your nutrient needs are, bread, pita, and naan can all fit into a healthy diet. Naan and pita have many of the same benefits of other breads, including carbs, iron, and vitamin B. B vitamins are necessary to help break down and convert food into energy all while keeping hair, skin, and eyes healthy.

Naan bread is soft, fluffy, and chewy, whereas pita bread is denser with a slightly crispy texture on the outside. Naan bread also has a buttery flavor due to the ghee and buttermilk in the dough, which adds an extra dimension of flavor compared to pita bread's more neutral taste.

Problems with naan: naan is calorically dense due to the refined flour. 100 grams of naan contains 310 calories, compared to 100 grams of steamed brown rice, which contains 125 calories.

Naan Bread (1 piece) contains 45.4g total carbs, 43.4g net carbs, 5.1g fat, 8.7g protein, and 262 calories.

Kulcha. Kulcha is a kind of variation of naan. The mildly leavened flatbread is primarily a Punjabi Dish.

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.

What is another name for naan bread? ›

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.

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.

Naan is made from the basic ingredients of wheat flour, water/milk, salt and yeast. It is shaped in artisan production, mostly by hand. The secret to the special taste is a combination of the baking process in the traditional tandoori oven and the addition of Indian yoghurt, which makes the dough light and loose.

Flour: Naan is always made with all-purpose flour (or maida). For health reasons please choose organic or atleast unbleached flour. You can substitute all-purpose flour with wheat flour but you will surely not get the kind of fluffy, soft and chewy texture in your naan.

Naan is found in the cuisines mainly of Iran, Afghanistan, Central Asia, the Indian subcontinent, Indonesia, Malaysia, Myanmar, and the Caribbean. Primarily composed of white or wheat flour combined with a leavening agent, typically yeast, naan dough develops air pockets that contribute to its fluffy and soft texture.

Made with ancient grains, spelt, buckwheat, Khorasan wheat and quinoa! These sweeter, smaller naan are sized just right to fit in your toaster. Perfect for breakfast and snack time.

Naan is traditionally made with all-purpose (wheat) flour, which is not gluten-free. But the gluten provides a stretchy element that can be tricky to replicate with gluten-free alternatives. But friends, we've done the trial and error so you don't have to!