What effect does over-kneading have on naan dough?

Question

Learn how over-kneading affects naan dough softness, elasticity, and texture.

Answer 1

Over-kneading naan dough results in a tough, chewy texture due to excessive gluten development, making it difficult to roll out and resulting in a less tender final product.

Detailed Explanation:

Naan dough relies on gluten development for its characteristic elasticity and ability to trap air, creating those desirable bubbles during cooking. Kneading develops this gluten. However, over-kneading takes this process too far. When you over-knead, the gluten strands become too tight and dense. This leads to several problems:

1. Tough Texture: The excessive gluten makes the naan chewy and hard to bite through.

2. Difficult to Roll: The dough becomes very elastic and resists being rolled out thinly. It springs back, making it frustrating to work with.

3. Less Tender Naan: The final naan will lack the soft, slightly airy texture that is characteristic of well-made naan.

The ideal kneading time for naan dough is typically around 5-7 minutes, or until the dough is smooth and elastic but not overly tight.

Pro Tip:

If you suspect you've over-kneaded your naan dough, let it rest for a longer period (30-60 minutes). This allows the gluten to relax slightly, making it easier to roll out, although the texture may still be somewhat tougher than ideal.