[dougl]

I've started routinely making naan. Wonderful stuff. ALL the baking powder recipes for naan insist that after mixing the dough (pretty much just flour, salt, yogurt/buttermilk,and baking powder), you let the dough sit for an hour before using. I can't make any sense out of this. Chemically, what's going on in that hour? I think I've seen this in other baking powder baking recipes as well.

 

[chefross]

It has nothing to do with the baking powder. Its about allowing the dough to rest after kneading to help develop the gluten.

 

[dougl]

Thank you. I was wondering why I never did that with my yeast bread, but whoa, I do! Of course, that's the rise time. I also just assumed that the gluten is already in the flour. But it's not. There are proteins that combine to form it in liquid. I guess there is no need to form gluten in no-rest flour products like drop biscuits and pancakes, Very interesting.

 

[brianshaw]

Resting dough is to allow the flour to fully hydrate and to let the gluten relax so the dough can be rolled/stretched without pulling back. Naan is kneaded, hence the rest. Biscuits and pancakes and scones are generally mixed very lightly, barely mixed, to avoid gluten development so that's why they generally don't need a nap.

 

[dougl]

That's a good point. In biscuits and pancakes, you really don't want gluten development. "Relaxed" gluten. That's an interesting concept. But yes, if you're going to be rolling anything, you don't want a lot of pullback.

 

[brianshaw]

If your willing to read a rather long article to learn more, this might be worth the time. It seems to cover all of the issues:

Knead, Rest, Repeat: How Gluten Actually Works

Gluten is a tangle of proteins that gives bread dough the strength to hold its shape and rise in the oven, trapping gas bubbles in a stretchy mesh. But how do you get it to do what you want?

www.epicurious.com

 

[dougl]

Good stuff. Thanks for the pointer.

 

[malaikaj]

I've started routinely making naan. Wonderful stuff. ALL the baking powder recipes for naan insist that after mixing the dough (pretty much just flour, salt, yogurt/buttermilk,and baking powder), you let the dough sit for an hour before using. I can't make any sense out of this. Chemically, what's going on in that hour? I think I've seen this in other baking powder baking recipes as well.

Well it is funny indeed but as always there is a scientific reason behind this as well. The reason why most naan recipes call for the dough to rest for an hour after mixing is to allow the baking powder to fully activate and leaven the dough. Baking powder is a leavening agent consists of baking soda, cream of tartar, and a moisture-absorbing agent like cornstarch. When baking powder is mixed with a liquid and exposed to heat, a chemical reaction occurs, producing carbon dioxide gas. This gas expands and causes the dough to rise, resulting in a lighter, fluffier texture. However, if the dough is not given enough time to rest, the baking powder may not fully activate, resulting in a denser, tougher texture. Resting the dough allows the moisture in the dough to activate the baking powder, ensuring that it has enough time to release carbon dioxide and leaven the dough properly.
So, while it may seem unnecessary, letting the dough rest for an hour before using is an important step in ensuring that your naan turns out light, fluffy, and delicious.