DESIGN SHEET 1
Task – To design a bread product suitable for a religion or culture of my choice
Naan Bread – There are principally two types of Indian breads which share the same characteristics in that they are flat oval and round. In Punjab and Kashmir in the north-west and in Pakistan, Afghanistan and Bangladesh there are the naan-style breads. Naan bread is a leavened bread which varies from region to region and most probably from home to home according to the cooks preferred method. Yeast or sourdough method can be used; others prefer using a chemical raising agent, such as bicarbonate of soda or self raising flour. Yoghurt, however is ingredient that differentiates naans from its many Middle Eastern counterparts. It plays a part in fermenting the dough using a yoghurt fermentation. It is this fermentation that gives the bread its characteristics light and puffy texture and soft crust. The flavour comes partly from the soured yoghurt and partly from the soured yoghurt, without doubt, from the tandoor, in which breads are traditionally cooked. A tandoor is a clay oven sunk into the ground and flattened dough is baked against the blisteringly hot walls of the oven. The pull of gravity produces a teardrop shape. As the dough bakes, it scorches and puffs up to give a bread that is both crisp and soft in parts.
