Re: Why do we sprinkle naan breads with water?#3491236
ByDubbz-
-Wed Nov 07, 2012 3:44 pm#3491236
Put water on bread before toasting it, see what happens to the bread. It'll probably expand and get stuck in there
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Re: Why do we sprinkle naan breads with water?#3491252
ByPH47MF-
-Wed Nov 07, 2012 3:57 pm#3491252
before sticking it in the oven? to make it softer or it will come out like a naan plate
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Re: Why do we sprinkle naan breads with water?#3491257
Byyella-
-Wed Nov 07, 2012 4:00 pm#3491257
you put it on naans to keep them soft.
In fact best method is to get some grease proof paper, scrunch it all up and then run it under the tap, flatten it out and drizzle with olive oil then wrap the naan bread in it and cook for 10 minutes. When you open it the naan bread should be cooked and soft as Naans should be.
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Re: Why do we sprinkle naan breads with water?#3491260
BySedge-
-Wed Nov 07, 2012 4:02 pm#3491260
Do that same with chapatis, just add some turmeric.
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Re: Why do we sprinkle naan breads with water?#3491261
Byscot-
-Wed Nov 07, 2012 4:03 pm#3491261
Love a wet nann
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Re: Why do we sprinkle naan breads with water?#3491262
Byyella-
-Wed Nov 07, 2012 4:04 pm#3491262
there nothing better than a pashwari Naan,
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Re: Why do we sprinkle naan breads with water?#3491263
ByPH47MF-
-Wed Nov 07, 2012 4:05 pm#3491263
my favourite too
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Re: Why do we sprinkle naan breads with water?#3491277
BySedge-
-Wed Nov 07, 2012 4:09 pm#3491277
Keema naan ftw!
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Re: Why do we sprinkle naan breads with water?#3491287
ByCracksta-
-Wed Nov 07, 2012 4:15 pm#3491287
yella wrote:there nothing better than a pashwari Naan,
you put it on naans to keep them soft. In fact best method is to get some grease proof paper, scrunch it all up and then run it under the tap, flatten it out and drizzle with olive oil then wrap the naan bread in it and cook for 10 minutes.
Naan bread should be stored in one of two ways: in the freezer or in an airtight bag/zip lock or container at room temperature. If at all possible, avoid storing it in the refrigerator.
Expiration dates are set by manufacturers to indicate when a product is expected to retain its peak quality. However, naan bread may remain safe to consume past this date if it has been stored correctly and shows no signs of spoilage.
The addition of moisture, both on the surface of the dough and in the oven itself, prolongs the time that the crust takes to solidify. This, in turn, allows the dough to expand until the yeast has done its job without causing the crust to split and crack open at weak points.
While it may contain more carbs and sugars, it earns its reputation as a healthy alternative with its relatively generous amounts of protein and fiber. Despite its high carb content, naan can be considered a more nutrient-dense alternative to white bread and pita.
Yes, they are safe. The reason why warming up is recommended is simply taste and texture: When cool, they are more rigid, dry and crumbly, warmed up they become soft and more pleasant to eat.
Sure enough, the naan tasted terrific -- soft, chewy, and crispy around the edges -- as if I had just made it. In a pinch, Mary recommended just wetting the naan, wrapping it in a moist paper towel, and microwaving it. But microwaving and then pan-frying it is the absolute best way to reheat leftover naan.
A small amount of steam during the last few minutes of baking or as soon as you take your bread out of the oven can give a nice shine to the surface of bread dough. Here is where that spray bottle of water comes in handy. Spritz the bread lightly and watch the surface develop a nice sheen.
Liquids are necessary in baked goods for hydrating protein, starch and leavening agents. When hydration occurs, water is absorbed and the chemical changes necessary for structure and texture development can take place. Liquids contribute moistness to the texture and improve the mouthfeel of baked products.
A wash helps keep the skin of the dough pliable is the early bake. It may also smooth or colour the crust as well as add flavour. Some washes also provide the glue if you want to add seeds to the crust. Once the final proof is complete, the finish of the crust is determined.
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