Naan bread vegan mı?

Temel bilgiler

Karar

Genellikle vegan değil

Kategori

Restoran yemekleri

Şu şekilde de listelenir

Naan bread

En iyi değişim

Çapati veya roti

Neden

Yumuşak, çiğnenebilir doku süt ürünlerinden gelir: hamurda yoğurt veya süt, ve pişirme sonrası ghee veya tereyağı sürmek. Bazı süpermarket naanları ve birçok chapati, roti ve tandoori roti ekmeği sütsüzdür.

Şununla değiştir

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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