Naan bread ቪጋን ነው?

ቁልፍ እውነታዎች

ውሳኔ

ብዙውን ጊዜ ቪጋን አይደለም

ምድብ

የሬስቶራንት ምግብ

እንዲሁም በዚህ ስም ተዘርዝሯል

Naan bread

ምርጥ ተተኪ

ቻፓቲ ወይም ሮቲ

ለምን

ለስላሳው፣ የሚኘከክ ፍርፋሪ ከወተት ተዋጽኦ ይመጣል፡ በዱቄቱ ውስጥ ዮገት ወይም ወተት፣ እና ከተጋገረ በኋላ የghhee ወይም ቅቤ ብሩሽ። አንዳንድ የሱፐርማርኬት ናአኖች እና ብዙ ቻፓቲ፣ ሮቲ እና ታንዶሪ ሮቲ እንጀራዎች ከወተት የፀዱ ናቸው።

በዚህ ይቀይሩት

What is actually in it

Naan is a leavened flatbread slapped onto the wall of a tandoor, and almost every element of its texture comes from enrichment. Yoghurt supplies acid and lactose that tenderise the gluten and brown the surface; milk powder adds sugars for colour; ghee brushed on at the end gives the gloss and the aroma people associate with it. A vegan version works if you replace like for like: thick unsweetened soy or coconut yoghurt for the dairy yoghurt (soy has enough protein to behave similarly), a little sugar to feed the yeast and help browning at domestic oven temperatures, and melted plant butter or garlic-infused oil for the finish. Domestic ovens rarely exceed 250 °C against a tandoor's 400 °C-plus, so the standard workaround is a screaming-hot cast-iron pan, dry, with a lid for the last thirty seconds. Restaurant ordering is simpler than it looks: chapati, roti and phulka are unenriched by tradition, so they are the safe default while you check whether the kitchen's naan and paratha use ghee.

ሰዎች የሚጠይቋቸው ጥያቄዎች