Rubbery Naan bread
i can't find anywhere on the internet on how to fix naan bread that is rubbery.
My customer has switch to a self raising flour which has a higher protein level about 10.5% and absorbs more water.
i've had the following suggestions
mix the dough for a shorter time add less yoghurt because it has protein in it add sugar add more water
if anyone can shine some more light that would be great.
Andy
Best Answer
As you likely know, the rubberiness comes gluten. Gluten is formed when the proteins glutenin and gliadin in the flour get wet and are kneaded— as far as I know, the protein in the yoghurt shouldn't make any difference in the formation of gluten. To reduce gluten, you need to reduce the glutenin and gliadin in the mixture, reduce the kneading (tough when rolling or stretching a flat bread,) let the gluten rest in a cool environment before it's cooked, or add fat.
The easiest and most effective method would probably be to replace some of the flour with corn starch to reduce the overall protein percentage in the mixture. The next-easiest method would be to use much higher-fat yoghurt if you're using a low-fat yoghurt or add butter/oil to the dough.
Good luck!
Pictures about "Rubbery Naan bread"
Why does naan become rubbery?
As you likely know, the rubberiness comes gluten. Gluten is formed when the proteins glutenin and gliadin in the flour get wet and are kneaded\u2014 as far as I know, the protein in the yoghurt shouldn't make any difference in the formation of gluten.Why is my naan not fluffy?
The main difference will be that the naan can be denser, possibly less puffy. As mentioned earlier, the other required ingredients for naan are either yeast or baking powder a/o baking soda. These help create those air pockets and puffiness in the naan.How do you fix hard naan?
To reheat naan bread, first microwave it for 30 seconds. Next, add the naan face down to a piping hot skillet. After 5 seconds, flip the naan and cook for another 20-25 seconds. Reheating the naan in this way ensures a soft, steamy inside while crisping the bottom.Is yeast or baking powder better for naan?
Though they're flatbreads, naans traditionally get their bubbly texture from yeast (and, very traditionally, from wild yeasts). Some more modern variations, such as that in Vivek Singh's Curry, use baking powder instead, with Jaffrey also adding extra bicarbonate of soda.Naan bread | How to make soft naan breads | Naan bread recipe.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Polina Tankilevitch, RODNAE Productions, RODNAE Productions, RODNAE Productions