Why is my naan bread crunchy?

Why is my naan bread crunchy?

You could use an oven but the bread tends to go quite hard and crispy. The best way to replicate the high heat is with a very hot pan. You only need to put a few drops of water in there – this will work like steam. If you don’t, the bread will crisp up like flat-bread – you want the texture to be soft and spongy.

Why does my bread taste like chemicals?

Yeast contamination can occasionally occur in bread after baking which can produce a chemical smell that is similar to acetone. Yeast does not survive the baking process, but bread can become contaminated with “wild” yeast during the cooling, slicing or packaging processes (post processing contamination).

Why does my bread taste tangy?

If your bread has a sour, yeasty flavour and smells of alcohol then you have either used too much yeast.or you may have use stale yeast or creamed fresh yeast with sugar.

Why is my naan bread not puffing up?

If the oven temperature is too low, steam won’t puff the pitas, and you’ll end up with duds. This needs to happen quickly—in a mere two to three minutes—so don’t go running off when the pitas are baking. As soon as they puff, they’re done. Over-baking will leave them hard and dry.

Why my naan is not soft?

Texture may not be as soft as the Original Maida Made Naan. But your health meter will be in greener side. Naan is generally made of Maida, yeast, oil / butter sugar milk etc … and ofcourse the resting time, …. the fermentation adds to the softness of the dish and makes it yummy.

How do you stick naan to tandoor?

Lining the insides using a paste with a mixture of spices. This paste is made by using ground spinach , mustard oil (or any oil), 50 grams of jaggery, 5 – 6 eggs, little bit of turmeric, and a pinch of salt. One mixes this paste thoroughly and apply it to the inner portion of the tandoor. Let this paste dry for 8 hrs.