Naan bread is a leavened bread, made with either yeast or bread starter. There are many versions now on the internet that use yogurt as a leavening agent and they need resting only 30 mins. My version is more following the authentic way of making naan bread, because I have to come to liking this version the most. The beautiful bubbly charred top, and how gorgeous they look. Oh, I can’t get over the beauty and process of making this delicious bread. To make perfect Naan Bread, you want to activate your yeast properly. For this having water and milk at the right temperature is very important. The water should be about 110F. And the milk should be at room temperature. This will make sure that your yeast is activated. Cold or over-heated temperature of water and milk can kill the yeast, preventing it from activating. '
Can I freeze the Naan Bread?
The naan’s can be made in advanced and freezes for up-to 2 months. I make naan’s and freeze them placing a parchment paper in between, placing them in a freezer safe box or ziplocks. I use Instant Rapid Rise Yeast for this Recipe. The link to buy the Instant Yeast Recipe is here. You can also find this yeast in any local grocery store. Lasaniya Bateta(Opens in a new browser tab) Restaurant Style Chana Masala(Opens in a new browser tab) Easy Weekly Veg Biryani with Freshly Pounded Biryani Masala(Opens in a new browser tab) Semiya Payasam | Semiya Payasam Recipe | Vermiceli Kheer(Opens in a new browser tab)
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