Quick Naan Recipe - The Tortilla Channel (2024)

FAQs

What's the difference between a tortilla and a naan? ›

Naan is yeast raised and often contains yogurt, which softens the bread's texture. Tortillas can be made from corn or flour and are unleavened, meaning no yeast. Naan is baked in a tandoor, which is a dome shaped brick oven with a fire burning at its bottom.

Rolling Vs stretching dough: Naan is always hand stretched and not rolled with a rolling pin. Sometimes rolling toughens the dough and suppresses the bubbles making dense flatbreads. Hand stretched naan have a lovely fluffy & light texture.

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 undercooked in the centre. The dough is too dry.

Adding too much flour to the recipe is the most common mistake and will make your naan bread dense. The best way to measure flour is by using a scale. If you don't have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

Skip: Naan

And like those fluffy spuds, this soft flatbread has little nutritional value. Most naan recipes call for Greek yogurt to give it that airy texture. But that's more than offset by less healthy ingredients like white flour, sugar, and oil.

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.

Naan is essentially a leavened flatbread, which means it contains some form of raising agent to provide its airy texture. Hence for this naan, the raising agent we will be using is yeast. Other variations do exist which may utilise self raising flour or baking powder/baking soda.

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.

you put it on naans to keep them soft.

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 …

Can I leave naan dough to rise overnight? ›

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.

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.

6 to 24 hours is ideal depending on where you let it rest and rise. Baking powder naan is great/fine. However, you typically let it rest for thirty minutes.

You might've cooked the first side too long -- I think you want to just barely cook it, then flip. (if you cook the middle through, it won't turn into a 'pocket pita'). You might also try the oven, as you'll get better puff in there. Maybe "super-hot" is a bit too hot?

Method and cooking

However, I must add that although a naan dough ought to be soft and sticky, both Jaffrey and Stein's are so liquid I have great difficulty kneading them at all, and end up having to add more flour to both just to be able to get them back into the bowl.

But there are some slight differences between a chapathi and a tortilla. These are as follows: Chapati is made with wheat flour and tortillas are made with all-purpose flour or maida. The ingredients used in making the tortilla dough is somewhat different than chapati.

They taste similar, but I think the draw to naan is in the texture. It's not smooth like a flour tortilla is and it's a lot fluffier. Naans are nothing like tortillas.

Flatbread is eaten in small pieces because of their thickness and are not as pliable and thinner as flour tortillas to make burritos, Pliability and flavor are the difference. Two cousins for two different results.

Tortillas are made from grains, either wheat flour or ground maize. Bread is also made from grain, ground into flour. The difference, though, is that tortillas are unleavened. 'Bread' is leavened, which means the yeast is added to it in order to make the dough rise when it's baked.