Naan bread 是纯素的吗？

关键事实

裁定

通常非纯素

类别

餐馆食物

也列为

Naan bread

最佳替代品

印度薄饼或烤饼

为什么

其柔软、有嚼劲的口感来自乳制品：面团中的酸奶或牛奶，以及烘烤后刷上的酥油或黄油。一些超市的印度烤饼以及许多薄煎饼（chapati）、烤饼（roti）和坦杜里烤饼（tandoori roti）是不含乳制品的。

用它来替代

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.

常见问题