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I love the flavour of this bread , but I must say the texture is a bit off. As soft as it is Naan is known for being extra soft and fluffy . The recipe asks for baking powder, no yeast ,and it says the dough should rise, which it does not. Am I doing something wrong , should I be using baking soda? I want to try a few other Naan recipes ,as great as the flavour is I want it extra soft and fluffy!

Hi shoegal, It is reasonable to suspect the baking powder. Double-acting baking powder is formulated to begin leavening when contacting liquid and then again (double) when heated. I would throw out the existing baking powder and find a tin of only genuine Rumford aluminum-free double-acting Baking Powder with a use-by date at least 1 year from now. The aluminum-free formula has the added benefit of eliminating a "metallic aftertaste" in your baked goods. Then try the Naan again. Rumford also has a new reduced-sodium version, but I have not used it. Baking soda needs an acidic ingredient present to be effective. Keep the baking powder tightly sealed and discard it after the use-by date for best results. Happy baking!

Thank you , I shall be on the lookout for such a baking powder :)

I don't recommend the sodium free Rumford's baking powder though I agree with aluminum free. I bought the sodium free and had to chip it off a solid block in the can.

Madhur Jaffrey's World of the East has a naan recipe "Juji's Naan" [baking powder, no yeast] that has worked well for me using a sodium free baking powder. In the next few days, I'll try it with Rumford's. [Juji's naan recipe is online on a couple of sites BUT inaccurately lists 3 1/4 c flour whereas the cookbook lists 3 3/4 c flour.

Hello Shoegal. I've made Juji's Naan recipe [similar recipe to yours, I assume] about 8 times using different yogurts/ baking powders/stoves/pans and at different altitudes. And the same thing happens. On the stove top the first couple naans take forever to rise. I turn the flame up to medium, and even then, it's barely lifted. The vertical movement happens once it's been in the broiler for about 4 minutes. After I'm on the fourth naan, things start to flow. Most likely it's the heat factor or perhaps the naan genie kicking in.

Hello mm, I did end up making a Naan with yeast and yoghurt and although they rose and were very fluffy , the taste was no good! I did finally find some double acting baking powder and I can't wait to try these again. I am guessing you were using double acting as well? I hope this will make a difference in mine, I did get a rise only once under the broiler but it wasn't quiet as much as I hoped for....stay tuned.

Yes, I used Rumford's Alum-free, double-acting. Did you let the naan rise for 1 1/2-2 hours prior? Are you rolling out the naan to 1/8" and keeping it covered/moist between rollings? I look forward to your next batch!

I finally got around to making these with the double acting baking powder and yes this did the trick! The bread is fluffy and delicious! I am glad this little problem is fixed. yum yum