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The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

By Mridula Baljekar

Published 2017

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Probably the most well-known Indian bread outside India is naan, from the north of the country. Naan is made with plain (all-purpose) flour, yogurt and yeast; some contemporary recipes favour the use of a raising agent such as bicarbonate of soda (baking soda) or self-raising (self-rising) flour as a leaven in place of yeast. The yogurt is important for the fermentation of the dough, and some naan are made entirely using a yogurt fermentation. This gives the bread its puffy texture and soft crust.

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