Easy No Yeast Garlic Naan Bread Recipe - Sandhya's Kitchen (2024)

FAQs

Why do you put yogurt in naan bread? ›

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.

It wasn't a bad taste, but it was noticeable. 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.

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.

Add in a little baking powder to help with the leavening . A pinch of sugar and a dash of salt. If you want your naan super soft, add an egg. That's all.

Adding milk to bread dough makes it looser and softer while using sour cream, yogurt, or buttermilk makes the dough tighter. The tightening effect is caused by acidity. Fermented dairy products have a lower pH than milk or water.

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.

Make the dough up to the end of Step 5 – Proof 1. Then after the dough has doubled in size, put the bowl with the dough it in the fridge overnight (I've done 24 hours). Do not punch dough down or touch it – just put it in as is. The fridge stops the dough from rising any further.

Either transfer your dough to a lidded container or cover your bowl with plastic wrap if you did not do so in step 3. Move the bowl or loosely lidded container to the fridge and store overnight, but no more than 48 hours—the gluten will begin to break down, and the flavor will become too ethanol-y.

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.

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.

Why isn't my naan bread puffing up? ›

You need a high enough heat for the baking powder to start reacting and producing gases, and also for the water content in the dough to transform into steam – both of which contribute to the puffing action and bubble formation. If your heat is too low, the naan bread will dry out before bubbles start forming.

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.

Probably most familiar as the black seeds in naan bread, nigella seeds are widely used across India in chutneys, vegetable dishes and many curries. Also known as 'kalonji' or mistakenly as black onion seeds, nigella seeds are jet black and have a delicious earthy, nutty flavour.

Why do people add milk to scrambled eggs? - Quora. Because the moisture produces steam which makes them fluffier, of you do it right. I have exoirmented with my scrambled eggs some, and even adding some water will make them fluffier.

Baked Goods

Yogurt lends itself beautifully to breads, biscuits, muffins, and cakes, providing a slight tanginess and a light, fluffy texture. You can substitute yogurt for several dairy products like sour cream and kefir in many recipes, or bake up a recipe that specifically uses yogurt.

Commonly, Indian people use yogurt in cooking. This type is called 'Dahi,' which uses Indian cuisine. It adds a creamy and light texture to the dishes without weighing them down. Further, it is a sourcing agent and helps tenderize the meat.

Almond milk- Almond milk is combined with a spash of vinegar to create a substitute for the yogurt. Sugar– A little sugar helps feed the yeast. Yeast– This is essential for fluffy, chewy naan. Salt– Salt adds flavor to the bread.

In most recipes, yogurt is added for the same reason any dairy product is added, to tenderize the dough and to add flavor.