Do not make them too thick unless you are going to use a good heat source otherwise they remain uncooked. For fluffy naan breads make them slightly thicker. Size & thickness: Naans are pretty much made in different shapes and thickness. So I usually make all the naans at one go and then toast them so they get time to rise on the counter. Hand stretched naan have a lovely fluffy & light texture.

Sometimes rolling toughens the dough and suppresses the bubbles making dense flatbreads. Rolling Vs stretching dough: Naan is always hand stretched and not rolled with a rolling pin. However if you are health conscious and eat them often then you can use wheat flour. I have made them with wheat flour several times and can just say they will no where be near to the real naan. 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. For health reasons please choose organic or atleast unbleached flour. This dough is great to make naanizza with some curry & cheese toppings.įlour: Naan is always made with all-purpose flour (or maida). I have a little kid who loves the soft & chewy texture of the yeast naan so sometimes I make this way.

But it does take time to make naan with yeast as the dough needs to rise. With yeast – If you love yeast breads, their flavor & the fluffy chewy texture then this will be the one you will love. This method uses baking powder and baking soda (optional) as a substitute to yeast.Ģ. Make the dough, then straight away roll and toast them. Without Yeast – Most often I make naans following this method for 2 reasons. So this post will help you make the kind of naans you love! 2 Ways To Make DoughĮach one of us have a different acquired taste for naans and would love them with a particular texture and flavor.

Here I have shared 2 different ways to make the dough & 2 different ways to toast them. Each place may have their own recipe to make these. If you order naan in Indian restaurants you may not find the texture & flavor to be the same in every place. So most restaurants either use yeast or another leavening agent like baking powder & baking soda. In the modern days, yeast & other leavening agents have replaced the bread starter. This is very much similar to the way we make yogurt using a starter. Originally naan dough was leavened using a bread starter that was left from the previous batches.

Paratha, poori, bhatura, roti, naan, parotta, tandoori roti, kulcha are some of the most commonly made flatbreads from Indian cuisine.

Indian recipes with baking powder