Homemade Naan - What's Gaby Cooking (2024)

FAQs

How is traditional naan cooked? ›

Naan is a soft, pillowy flatbread traditionally baked in a tandoor. This cylindrical clay or metal oven, prevalent in restaurant kitchens across the Indian subcontinent, the Middle East, and Central Asia, reaches scorching temperatures, imparting a distinct smoky flavor to foods.

Note, heating for too long will make the Naan bread rubbery. Skillet – Heat the skillet, then lie the Naan in, 30 seconds for each side. Oven – 350 °F (180°C) for 1 minute.

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 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.

Traditionally, Naan was made in a tandoor oven with flour, fermentation, sugar, salt, clarified butter, water, and sour cream. Its invention is disputed: some say it was the outcome of a test after the advent of fermentation from Egypt.

The key I have found when using your hands versus is a rolling pin is to be sure to stretch the naan out as well as possible — if you don't get good length, parts of the naan will be really thick and doughy — again, delicious, but not the ideal texture for naan. 5. Shimmy naan onto Baking Steel.

Sprinkle with water and reheat on a stovetop: Sprinkle a small amount of water over the naan, ensuring it's evenly distributed. Heat a non-stick pan over medium heat and place the naan on it. Cook for a minute or two on each side until it becomes softer.

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.

Lubricate With Oil. One of the easiest ways our bakers follow to make bread soft and fluffy is by using 1-2 tablespoons of lubricant/fats such as vegetable oil to wet the ingredients.

What ingredient makes bread more fluffy? ›

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.

6) The longer the naan dough rises (up to 4 hours), the better the flavor. But honestly I think that the best result was to let the dough rise for 2 hours, then knead and make the dough balls, and let them rise 30 minutes. Then roll and cook.

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.

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.

Yogurt: Plain Greek yogurt holds the naan dough together and ensures a tender texture. Make sure you get authentic Greek yogurt and not Greek-style yogurt.

There is no Indian bread that is more famous than naan. They are perfect for mopping up the gravy in Indian curries or other dishes. Naan is traditionally cooked in a tandoor or earthen oven, but can also be made in your oven at home.

Naan is made from an enriched dough composed of wheat flour, plain yogurt, water, egg, vegetable oil, and yeast. It's traditionally cooked in a blazing hot tandoor oven. However, we can closely mimic that environment with a preheated skillet on the stovetop.

Place the pieces in the toaster and warm on medium heat. Check after 1 minute. Turn the naan bread in the toaster as you go to ensure it's all toasted to your liking. Take out and enjoy!