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Add yogurt to the naan dough to make it softer and more tender. The acidity in yogurt helps to tenderize the gluten in the dough, resulting in softer naans.
Knead the dough well until it becomes smooth and elastic. Proper kneading helps to develop the gluten strands, which contribute to the soft texture of the naan.
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Allow the naan dough to rest for at least 1-2 hours after kneading. Resting allows the gluten to relax and the dough to ferment slightly, resulting in softer and more flavorful naans.
Brush the naan with milk or cream before baking to keep them moist and soft. This also adds a subtle richness to the naans and helps them develop a beautiful golden color.
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Brush the freshly baked naans with melted butter or ghee immediately after taking them out of the oven. The butter or ghee adds extra moisture and richness to the naans, making them irresistibly soft and flavorful.
Image:Istock
Image:Istock