What makes bread chewy
Is chewy bread an ingredient issue? I followed Manjula's naan recipe on utube yesterday except doubled it. The recipe is below the video at the more tab. She called for a pinch of baking powder. Kinda vague. I used an approx 1/8 of a teaspoon to 4 C. flour. I used bread flour instead of all purpose. Two teaspoons of dry yeast and milk instead of water. The attractive thing about real naan is it's chewiness. I didn't get that. It was cooked a few minutes on a side in my cob outdoor oven at about 550 initially measured with an infrared instant laser pistol looking thing point at the fire brick. Left the door open while I did 12 of these about 4 at a time. So the heat was going down some what during baking. All came out ok about as thick as a pancake. But not chewy! Any ideas please?
- 2 cups of All Purpose flour (Plain flour or maida)
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- Pinch of baking soda
- 2 tablespoons of oil
- 2 1/2 tablespoons yogurt (curd or dahi)
- 3/4 cup lukewarm water
PS what is the point of the fear an loathing section before I can post? I'm already registered. The world is going to implode from this kind of madness long before the oil runs dry.