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Let’s dig deeper to compare naan vs pita bread. Here’s a more in-depth look at what makes them different. A simple pita recipe is relatively dry and chewy and may be prone to splitting if it contains too much whole-wheat flour. When made with bread flour, pitas can be a little softer and more pliable to wrap around all of your favorite foods. Unusually, we dissolve the instant yeast in warm water then leave it to become foamy – a step usually bypassed with instant yeast, which is typically mixed straight into dough. However, for this recipe, we found that the naan is fluffier if dissolved in warm water first. Yes, we’ve made a LOT of naan in recent weeks!!! Instant Yeast –I like to use Instant Fast Action Dried Yeastin my recipe. This will save us additional time for activating and foaming.

Many recipes call for naan to be coated in butter or ghee after being cooked, but this can be substituted with a thin layer of olive oil or no oil at all if you’re going to keep them well-covered. Pita bread is made with fewer ingredients than naan, containing only whole wheat flour, water, yeast, and salt. Unlike naan, it does not contain yogurt, milk, butter, or olive oil. This is perhaps the main difference between the two. How is pita bread traditionally served? Once the yeast mixture is frothy, whisk the yogurt, oil, and egg into the yeast water until smooth.Rise dough 1 to 1.5 hours – let it double in size My dough went further than double in size, probably triple, because it was a very hot day when I made this! It’s still ok if it rises this much. This section may look lengthy, but I promise this naan recipe is not hard. I’m just breaking down the steps for you and showing thorough process photos so you can have total confidence that you’ll nail this – even if you’re new to working with yeast doughs. Anise Seeds: It is a flowering plant that is a spice. You can find this at your local grocery store in the seasoning isle.

Naan is enriched, so it naturally has more flavor to it. To make it even better, many people often add toppings such as garlic, coriander, ghee, and/or oil, which adds so much and makes the bread somewhat addictive. Melt the ghee in a small pan over a low heat. Meanwhile, combine the flour and ½ tablespoon of sea salt in a large bowl and make a well in the middle. A: Pita is healthier in terms of calories and fat, but naan is more nutrient-dense than pita or white bread, with generous amounts of protein and fiber. (source)But actually, yogurt weighs the naan down and makes it a bit gummier inside. Added yoghurt is no challenge for the nuclear-level 480°C heat of a tandoor … but in a home kitchen, the naan is better without yogurt. It’s just fluffier! How to make Naan

While higher in fat and calories than pita, naan is a nutritionally-dense and flavorful bread. Naan is high in fiber and is a good source of iron, B vitamins, and niacin. Naan can be incorporated into a healthy diet in moderation. Conventionally, we use pita bread to create a wrap, though many also enjoy tearing off pieces to dip in a bowl of hummus. Both pita and naan are considered flatbreads and are often served the same way, but are made differently causing the difference in texture. Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size. While researching this homemade naan recipe, I saw this variation and just had to share it with you.Some common flavor combinations for naan are garlic and cumin, keema (ground lamb and goat meat), peshwari (sweetened coconut), and paneer (Indian cheese). Shape, size, and texture of naan bread Pita dough balls are flattened, usually with a rolling pin. In comparison, naans will be left in ball shapes and stretched as they go into the oven. When you flip, it will puff up dramatically! Don’t get too excited, because it then deflates. 😂 But it looks impressive – even if nobody else saw it!

Both recipes are made using similar routines. They are mixed, kneaded, and left to rest for an hour. Flip the dough over and cook on the second side until golden brown as well. Naan is kind of like pancakes in that the first side is smooth and has relatively even brown marks, while the second side (where the bubbles were), has a different texture or pattern in the browned surface. Naan Bread Pizza– It takes only 10 minutes! All our pizza craving is sorted in these strange times when I can’t step out too!Here’s what you need to make the puffiest, fluffiest, bubbliest naan of your life. No fiercely hot tandoor required (unless that’s how you roll … ) Homemade naan can go with anything really, but it’s typically best with Asian and Indian foods. Here are some of our favorite recipes to serve it with: Naan: Naan holds cultural significance in Indian cuisine, often accompanying meals and acting as a utensil for scooping up curries and sauces. It’s a staple in Indian restaurants worldwide. Form individual dough balls. Let the dough rise to double, punch it down, and divide the dough into balls. Place the dough balls on a baking sheet and freeze. Once frozen, store them together in a freezer-safe container. To serve, let the dough thaw and cook. Naan contains more ingredients and needs more precision to cook it right without it being dry, burnt, or undercooked. You can learn all about it in the video below.