Naan is a delicious Indian bread, and you can make it with or without curd. If you want to make naan without the curd, there are many alternatives that you can use instead. In this blog post, we will discuss substitutes for curd in naan and provide recipes so you can try them at home!
They also provide a different flavor than normal naans, which may please some people who enjoy new flavors on their food! However, this substitute does not contain any dairy, so you cannot use it with those who avoid dairy products or those with dietary restrictions due to allergies or intolerance related to lactose.
Top Substitution for Curd in Naan
- Milk and Lemon juice
- Regular Yogurt
- Warm Water, dry yeast, baking soda mix
- Saffron flavored almond milk
- Butter Milk
- Sesame paste
- Plain milk
- Crushed Cheese
- Vegan milk
1. Milk and Lemon juice
Naan is a staple snack food in Gujarat. But for those who don’t have access to fresh milk, curd comes as the next best thing. The only problem is that store-bought curds are often sour and less flavorful than their homemade counterparts. To increase the enjoyment of eating naan at home, try a simple lemon juice and milk mixture and add a teaspoon salt and a tsp of sugar in that mixture!
With just two ingredients added to plain flour, this cookbook “cheat” lets you experience the taste of freshly made naan without all the fuss! After following these easy directions for traditional Naan bread batter, cook according to your preferred method – stovetop or oven – but make sure to combine one tablespoon of lemon juice and whole milk with 3 cups of flour before.
Find out more Substitutes for Curd in Dosa
2. Regular Yogurt
Have you ever thought about the fact that the good old curd is now only available at a few Indian restaurants? With our new type of paste, any amateur can make naan like a pro! All you need to do is whisk two heaping tablespoons with 1 cup of flour. Amazing!
Does it work as well as regular yogurt: Good question. Let’s find out, shall we….no, not precisely. It’s better than nothing, though!
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3. Warm Water, dry yeast, baking soda mix
At the current time, a lot of people are trying to limit dairy intake. If this sounds like you or someone you know well enough to shop for them, why not pick up a pack of healthy-alternative yeast caps? Unlike traditional curd in naan batter, these eco-friendly yeast caps use tsp baking powder—a safe and natural ingredient that’s been around since the 1800s!
Incorporating these into your naan recipe will provide the same fluffy texture as regular cheese curd at a fraction of the price. And because they come in a dry mix form rather than pre-soaked eggs and milk (which can go wrong due to perishability), it means less waste too! Best yet, the process is too easy.
Get more Substitutes for Curd in Baking
4. Saffron flavored almond milk
One of the most challenging things a cook faces when preparing naan is curd. With so many options, from stomach-warming yogurt to tangy whey, it’s no wonder why these savory staples are hard to master. Luckily for all your naan endeavors in the future, we’ve come up with a devilishly simple solution that will leave you saying “AAH!” rather than “ARGH” when whipping up this dish–Saffron Flavored Almond Milk.
Add in a tablespoon or two and watch your classic Indian bread transform right before your eyes! Now you do not need to waste any more time on trial and error recipes for curds.
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5. Butter Milk
Ever wanted the coveted Indian staple, naan? Maybe you have been to a well-known restaurant or seen that yummy item on an episode of Top Chef. Milk curds and yogurt are the main ingredients for making Naan.
In India, you can prepare it at home in a clay oven called a tandoori oven with only three simple ingredients: spoons of salt and sugar, cups of water, and yogurt for tanginess. If you want the taste but not the hefty price tag or top chef’s worthy skill level challenge, there might be something to help—buttermilk!
Buttermilk tastes surprisingly similar to curd when used for naan batter because they both share subtle notes of nuttiness from lactose sugars when heated.
Check out Substitutes for Curd in Dhokla
6. Sesame paste
Unfortunately, most kitchens don’t have everything needed for making your favorite Pakistani bread. Last week, I tried to make naan with curd but had no luck at all. My next mission was finding an alternative that would integrate seamlessly into the recipe without steering away from this culturally iconic dish.
Azi finally found it with Arrowhead Mills Sesame Paste! No more research-you’ll be receiving what you need for traditional flatbread every time now!”
7. Plain milk
Do you think the curd in naan batter tastes good? Ever thought about using plain milk instead? It gives all the versatile benefits of this traditional food with an even more diverse dietary option. If it’s for health or taste, why not try making them with something tastier than curd next time.
8. Crushed Cheese
Who knows that this magical spice is also a substitute for the standard naan batter cheese? With so many different variations of flavors, here’s one more to keep in your kitchen – crushed cheese!
It’s crispy on the outside and a little crumbly, but it’s gooey and cheesy on the inside. Try crushed cheese from next door! These fab flavored minced spices make for quick snack prep with low cooking needs. And this is perfect when you’re short on time or need something light to fill up those fridge spaces). Moreover, we have friends down the street who bake all-natural bread, so we always have freshly baked naans on hand.
Check out Substitutes for Curd Cheese
9. Vegan milk
Substitute vegan milk for the curd, which is the main ingredient in naan bread. Create white flour dough from whole wheat or multigrain flour, set it out on a well-floured surface, and shape it as desired. Mix two cups of water with one cup of vegan milk, and the yeast and sugar that make up the active dry yeast packet. The yeast packet should be thrown away before mixing due to the expiration date.
Place the mixture at room temperature for 30 minutes until bubbles form. Sprinkle baking soda and salt into the mix (Add after to avoid adding too much). Then pour put half tablespoon yogurt instead of buttercream cheese spread across naan. Then bake for 20-25 minutes depending on desired crispiness level. Now enjoy your vegan naan.
If you don’t use yogurt and naan, the dough will be so dry and rubbery that it’s hard to eat. Every Indian recipe with yeast calls for yogurt, which helps with two things:
1) It makes the dough more supple and elastic. Naan is stretched out like pizza dough in a wide circle on a hot pan (placed over an open flame), then rolled up into a tight spiral. With yogurt, this stretching-stretching-stretching motion won’t cause any tearing in the bread when it expands during baking
2) The milk fat solidifies at 333°F (167°C). So when the bread touches the hot metal in frying pans, bakers often pre-heat the pan.
• half cup low-fat yogurt, unstrained, drained for 1-2 hours before using
• fruit of your choice, diced or sliced. Frozen is fine too
• a pinch of cinnamon and cardamom to taste
Mix the first three ingredients well. Spread the soft dough on a pizza stone or baking tray lined with parchment paper and place it in the oven on medium heat at about 475° f for 10-12 minutes until it’s as dry as you want it to be. You can also use this as a breakfast spread by substituting 2 tbsp honey for the sugar. Alternatively, use jam instead of fruit if you’re not into any added sugars at all!
No. There are some similarities, but they are both very different products used in different ways. Yogurt is fermented milk with active cultures, while Dahi is liquefied buttermilk byproduct of the butter-production process. The water has been evaporated to eliminate all impurities, then boiled or boiled cooked until it achieves an almost solid-like consistency.
Except for the addition of salt, sugar, and sometimes herbs or spices like coriander leaves (cilantro)and black pepper powder (usually at 0.5%), Dahi does not contain any additional flavors or preservatives that yogurt might have due to its longer shelf life. These reasons make dahi a better choice for those who want a healthy diet.
Nope! Naan only has yogurt when it is made with yeast.
Thanks to the fermentation process, yeast produces carbon dioxide and various byproducts, including acetone and ethanol. Yeast gives bread its extra flavor, so when dough for naan is mixed in with water and salt, the result is an acid component that lends naans their sour taste. But since vinegar was never traditionally used in Pakistan cuisine, naan bread does not often include this ingredient– meaning that most Pakistani bread is typically dairy-free.
For cooking, yes. For spreading on bread or as a dipping sauce, no.
Mayo is to yogurt-like milk is to chocolate milk; it’s excellent for baking, but you’re not going to use it as an ingredient in something you’re going to eat straight up, with a spoon. The probiotic cultures that make what we know as yogurt delicious are voided from the product when they pasteurize it for use in other applications – and if there were any good bugs left by the time mayo was made from your yogurt then you killed them off somewhere between adding preservatives and jarred stuff of questionable origin. Keep your yogurts where they belong and go ahead and grab some Hellman’s with Extra Care
It depends on the type of bread. Generally, you can substitute anywhere from 1 to 25% whole wheat flour for a loaf of soft white bread. For a tougher brown bread, you should reduce the amount of water used in the dough by about 20%, add more yeast and salt, and two tablespoons of soy flour or non-fat dry milk to compensate for moisture evaporation.
Work in the hard wheat just briefly till it becomes part-dough before adding enough other ingredients to complete a workable dough.
The result will be a stronger tasting–but still tasty–loaf with a denser crumb and traditional lift but not quite so chewy texture as regular white loaves).
Vegan milk substitute for curd in naan bread batter can be made by combining vegan sour cream, vegan yogurt, and flour.
Curd is traditionally made from milk or buttermilk, or yogurt. You could use a vegan alternative for all of which, such as soy milk, rice milk, cashew sour cream, almond lemon curd dressing, etc. A combination of the might work better if you’re going for a more robust flavor that resembles regular curd in a bread base with lots of spices to give it a strong taste!
Curd expires after the production date + 3 days.
Curd requires refrigeration at all times and should be sold by its expiration date. In other words, curd starts ticking down from 3 days after the production day. If it is to be stored longer than this without being cooled, you must use a product-specific way of cooling it besides putting it in a refrigerator (e.g., adding ice around it or sticking a gel pack inside). Otherwise, any items stored outside a fridge will spoil more quickly because they are stored at room temperature for extended periods.
If you search for a delicious substitute for curd in naan, we have compiled nine of our favorite reserves. You have the option of using these ingredients to make your fresh naan at home or purchasing them from the grocery store. Then enjoy this Indian food staple with less guilt. Did any of these substitutions inspire you? Let us know what you think! We find it interesting to hear about how they worked out for you.