Paul Hollywood's Naan Bread Recipe w/ American Measurements (2024)

FAQs

Is yeast or baking powder better for naan? ›

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.

Though they're flatbreads, naans traditionally get their bubbly texture from yeast (and, very traditionally, from wild yeasts). Some more modern variations, such as that in Vivek Singh's Curry, use baking powder instead, with Jaffrey also adding extra bicarbonate of soda.

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.

The extra protein from the yogurt eliminates the importance of advanced gluten development. The yogurt also adds some fat. The fat keeps the dough nice and soft and prevents the naan from hardening too much during the cooking process.

In baked goods, you can replace yeast with an equal amount of baking powder. Just keep in mind that the leavening effects of baking powder will not be as distinct as those of yeast. Baking powder causes baked goods to rise rapidly, but not to the same extent as yeast.

And a cast iron skillet or large nonstick pan. 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.

My husband and I are obsessed with this Naan bread! I use active dry yeast, so I always mix it with warm water to let it activate before adding it to the rest of the recipe. It works for me every time! Sometimes, depending on my flour, I need to add a bit more to be able to work with the dough.

Afghan naan is different in shape, texture, and taste from Indian varieties. While the main ingredient – wheat flour – is the same, Afghan bakers hand-shape the dough, rather than rolling it out, and their use of a tandoor results in large, pillowy rounds.

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.

Which is healthier bread or naan? ›

Which is healthier: bread or naan? Naan is a flatbread, whereas bread comes in loaves. Naan is higher in fat, protein, and carbohydrates than loaf bread. The higher protein content of naan will allow you to feel fuller for longer and curve cravings.

Is Naan Bread Healthy? Naan bread can be part of a healthy diet, especially if you choose whole grain varieties. Naan bread contains vitamins and minerals like niacin, fiber, and iron, as well as fiber.

Yeast is my go-to for bread, pizza dough, and sweet rolls like cinnamon buns. These items benefit from its slow fermentation, which adds depth to both flavor and texture. On the other hand, baking powder should be your choice for quick breads, cookies, and cakes.

Cook the naan on the flat hot surface, until the bottom is a nice brown color and the top is puffy and just about cooked (at which point it should be quite dry). If you don't see the dough puffing up, you should turn up the heat under the griddle.

The trick with baking soda in recipes is that the reaction that creates the bubbles is immediate, so you want to get the batter or dough into the oven quickly, before all the bubbles dissipate. That's why baking soda is used for “quick” recipes for biscuits or breads.