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

FAQs

Why is my naan bread not fluffy? ›

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.

2% milk works well, but I do not recommend using fat-free or skim milk. Full-fat Greek yogurt. The full-fat dairy in this naan recipe gives it a soft texture and rich taste. You can use a 2% or fat-free Greek yogurt, your bread may just not be as pillowy soft.

If you roll out your naan too thinly, it can fully cook through or dry out before bubbles start appearing. Make sure that you don't roll it any thinner than about ⅛ inch (4mm). It's too thick. If your naan is too thick, it won't puff up and it can also end up underbaked in the centre.

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.

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.

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.

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.

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.

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 …

How do you make naan dough rise faster? ›

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.

Heat a well-seasoned cast iron skillet preheated over high heat, but not until the skillet is smoking. Cook naan for around 1 1/2 minutes on the first side until golden – it will puff up! Turn and cook the other side for around 45 seconds.

In Indonesia, naan is popular in Indian Indonesian and Arab Indonesian communities as well as in Malay, Acehnese and Minangkabau communities–with other variants of roti like roti canai. This dish is usually locally known as roti naan or roti nan and cooked using Indonesian spices, such as garlic with a local taste.

ˈnän ˈnan. variants or less commonly nan. : a round flat leavened bread especially of the Indian subcontinent.

Heat a well-seasoned cast iron skillet preheated over high heat, but not until the skillet is smoking. Cook naan for around 1 1/2 minutes on the first side until golden – it will puff up! Turn and cook the other side for around 45 seconds.

8 reasons why your bread dough is not rising:

Yeast should be stored in a cool, dry place. Yeast is too hot Yeast may have been dissolved in water that was too hot, or the liquid ingredients in the recipe may be too hot, causing the yeast to die. Yeast needs to be warm - not too hot, not too cold.

For it to work, the dough must be neither too thick nor too thin, and be sufficiently hydrated so that the blast of heat from the oven quickly turns the moisture to steam that inflates the bread. One of the best ways to get this right is a kitchen scale.

If your flatbreads are too dense, it's probably because you did not knead the dough enough. Make sure your dough looks completely smooth after kneading. You should also make sure that your baking powder is still viable or your flatbread will not rise as they bake and will turn out dense and hard.