Spelt Naan Recipe a Quick and Easy Bread - My Natural Family (2024)

FAQs

Why do you put yogurt in naan bread? ›

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. Another great thing about this recipe is to refrigerate the dough overnight after letting it rise.

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 a flatbread, whereas bread comes in loaves. Naan is higher in fat, protein, and carbohydrates than loaf bread.

Butter naan is indulgence personified. After cooking the plain naan, a generous amount of butter is brushed over the surface, imparting a rich yet buttery flavour. The butter also gives the naan a glossy finish, making it irresistible to resist.

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.

Greek yogurt is an important ingredient in this naan recipe – I don't recommend using milk in its place.

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.

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.

If your heat is too low, the naan bread will dry out before bubbles start forming. The heat is too high. If your heat is too high, the underside can start burning, so you'll need to flip it before it can start puffing up and before bubbles can start forming.

Kulcha. This next bread is often confused with naan due to its similar appearance. While naan is usually made with yeast and yogurt or milk, kulcha is usually made with baking powder and baking soda.

Which Indian bread is healthiest? ›

From health perspective, flat breads made of whole wheat flour (roti/paratha/chapati/phulka) are better than the ones made with all-purpose flour (naan & kulcha). If you're new to this kind of food, I insist you to try all varieties of Indian breads.

Plain Naan Bread

The Big Plain Naan is a flatbread made from wheat flour and is thick on the outside with a fluffy inner texture and when it comes to different types of naan breads, plain naan is one of the most popular.

Parathas are a flaky, buttery, and layered style of flatbread that can be served alongside curries, rolled up and dipped into hot chai, or made into a meal by themselves with a side of raita for dunking.

What most people don't realize is, most Indians don't eat naan everyday. It's a treat reserved for special occasions. A healthier alternative that is eaten daily in most indian households, is roti (also called chapati or fulka). It's an unleavened flatbread made of just two ingredients - whole wheat flour and water.

Naan is made from the basic ingredients of wheat flour, water/milk, salt and yeast. It is shaped in artisan production, mostly by hand. The secret to the special taste is a combination of the baking process in the traditional tandoori oven and the addition of Indian yoghurt, which makes the dough light and loose.

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.

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.

It's used similarly to sour cream in cakes and other baked goods, but can also be used in glazes or folded into whipped cream. Many bakers love the way it helps keep baked goods moist while adding a tang, not unlike baking with buttermilk. Its acidity also helps activate the baking soda in batters for a nice rise.

Naan bread is made with an enriched dough, meaning that it often contains dairy; usually in the form of yogurt and ghee or butter. This is what helps to make it so soft and full of flavour.