Naan Recipe without yogurt - Wholefood Soulfood Kitchen (2024)

FAQs

What can you use instead of yogurt for naan? ›

Instead, all you need are these basic pantry staples: Almond milk- Almond milk is combined with a spash of vinegar to create a substitute for the yogurt. Sugar– A little sugar helps feed the yeast. Yeast– This is essential for fluffy, chewy naan.

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.

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.

Lo-Dough is much more than an alternative to bread (or naan, in this case), it's a low carb bread and pastry alternative which can be used in a number of different ways. One of the most. It's an Asian classic that could be a superb Friday night feast, only without the calories and carbs.

The take-away: In a pinch, substitute buttermilk, or milk that has been spiked with a little lemon juice or vinegar (aka homemade buttermilk) and use 1/4 less milk than the amount of yogurt called for in the recipe.

Egg – Helps bind your dough. Garlic – Mince it to give your garlic naan recipe a yummy and savory taste. Salted butter – Adds more flavor and richness.

Naan doesn't get bubbles – Pan not hot enough, dough not moist enough or improper leavening.

Ingredients in Naan Bread

Flour: All-purpose white flour, bread flour , whole wheat flour , einkorn, or spelt flour – or a blend. Instant yeast: Using Instant yeast cuts the prep time in half while eliminating one whole step. (See recipe notes for regular active yeast.)

Opt for whole wheat naan if you're looking to maximize your health benefits, and try to serve it alongside other nutritious foods.

Why is naan unhealthy? ›

As stated earlier, naan is high in fat, and specifically high in saturated fats. Pita on the other hand is considered to be a low fat food.

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.

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. One of the most popular forms of kulcha is Amritsari Kulcha, originating from the Punjabi city of Amritsar.

“Simply put, naan is more nutrient-dense than pita or white bread.

If you don't have access to traditional Indian or Greek yogurt, some alternatives include regular cow's milk yogurt, coconut yogurt, almond yogurt, soy yogurt, or goat's milk yogurt. Depending on the recipe, it is also possible to substitute other dairy products such as ricotta cheese or crème fraîche.

Sour cream will give you a similar texture and tanginess, and swapping sour cream for yogurt is a simple 1-to-1 ratio.

Coconut milk – Since we have skipped the onions, which is what gives most South Asian curries the “curry”, coconut milk is the perfect substitute for yogurt.

Of all the nondairy milks you could use for yogurt, cashew milk works best, turning pleasantly sour with an underlying sweetness.