Hi, there are several recipes for naan bread using an egg as well as the 'usual' and some without. Does anyone know what's better? Is there a big difference in flavour? Thanks

stefanie - 2019-06-15 09:31:00

stefanie wrote:

Hi, there are several recipes for naan bread using an egg as well as the 'usual' and some without. Does anyone know what's better? Is there a big difference in flavour? Thanks

I meant to ad, that's for making the dough, with or without using an egg?

stefanie - 2019-06-15 12:15:00

Have never seen a naan dough made with egg - wouldn’t taste like I expect naan to taste

sarahb5 - 2019-06-15 12:21:00

Thanks Sarah, that's what I thought, I didn't use it. Pinterest can be really a hit and miss.

stefanie - 2019-06-15 14:37:00

Some recipes suggest adding egg but I never have. The egg will change the texture slightly, making the crumb a little more tender. I prefer the traditional texture, chewy and slightly elastic.

davidt4 - 2019-06-15 15:01:00

We like this one.

2-ingredient Naan
• 3/4 cup yogurt
• 1 3/4 cups self-rising flour
Mix ingredients in fp 30secs until smooth
. Transfer dough to a floured surface. Divide into 7 equal parts.
. Roll out each section of dough to about 8 inches (20 cm) in diameter using plenty of flour to prevent sticking or tearing.
Cook the bread in a dry hot pan set over medium high heat. Cook each side for 2-4 minutes until golden brown and cooked through.

kclu - 2019-06-17 17:14:00

Egg makes it softer and can be made with or without. Indians make them without. This is the one I use. Remember to have your hot plate/griddle hot. Wet naan with fingers on one side with water and stick to the hot plate. You will have to adjust your heat (med). I cover with a bowl or lid to give it an enclosed oven feel.

Naan Recipe
500g plain flour
1 teaspoon salt
1 tablespoon sugar
2 teaspoon yeast (1 sachet)
1/3 cup milk
1 cup luke warm water
3 tablespoon oil
2 tablespoon plain yogurt
2 cloves garlic (optional)
Nigella seeds/kolonji (optional)
Plain butter or garlic butter to brush after cooking

In a bowl add warm water (just barely warm), sugar, a tablespoon of flour and yeast. Cover and let it bloom for 10 minutes.
Mix flour and salt in a large bowl and set aside.
Once the yeast mixture has bloomed (become frothy) mix in yogurt, milk, oil and garlic if using. Add this to the flour and kneed (either by machine or hand) for 2 minutes or till smooth. If mixture is too sticky then add a little more flour. Mix should be a tad sticky. Cover with glad wrap (so that it does not form a skin on top) and set aside for 90 minutes to 2 hours.
If weather is too cold then find a warmer place, like a very lightly heated oven to put the dough in or hot water cupboard.
Knock the dough back and knead lightly. Divide into 8 pieces. Using your hands stretch the dough out fairly thin. I prefer not to use a rolling pin. Sprinkle and push in nigella seeds.
Cooked in un oiled frying pan or tawa (griddle). Cast iron pans are good for this on medium to medium high heat until brown. I prefer slightly darker brown colour. This is not a traditional way to cook but it does the job.
Bush with garlic butter or plain butter.

marcs - 2019-06-17 20:49:00

I am a kitchen specialist in the Garden to Table program at my daughters school and we use the yoghurt recipe above. We also use for pizza bases and what the kids call soup dabs they are so easy and quick to serve 35 kids.

huntlygirl - 2019-06-26 20:56:00