Naan breadはビーガンですか？

主要な事実

判断

通常はビーガンではない

カテゴリー

レストランの料理

別名

Naan bread

最適な代替品

チャパティまたはロティ

理由

柔らかくもちもちとした食感は乳製品に由来します。生地にはヨーグルトや牛乳が使われ、焼き上げた後にギーやバターが塗られます。一部のスーパーマーケットのナンや多くのチャパティ、ロティ、タンドリーロティは乳製品不使用です。

代替品

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.

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