Does Naan Bread Have Yeast (+ recipe for naan bread)

By Dr Anny Manrich (PhD) | Reviewed by Dr Anny Manrich (PhD)

Page last updated: 05/10/2023 | Next review date: 05/10/2025

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The contents of this article are fact-based except otherwise stated within the article.

Author bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

View More north_east

Reviewer bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Conference Papers

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

View More north_east

In this brief article, we will answer the question, “does naan bread have yeast?” and discuss the particularities of naan bread and the benefits of eating naan bread, if naan bread can spoil and how to make naan bread.

Does naan bread have yeast?

Yes, naan bread does have yeast in it (1,2). Naan bread is a leavened flat bread prepared with wheat flour, water, salt and yeast. It is cooked on a convex griddle called tava in the form of discs, after being hand-pressed to be flattened.

Naan bread can contain different ingredients, such as yogurt and additional leavening agents, such as sodium bicarbonate (1). However, there are certain variations in recipes where naan bread is also made without using yeast.

What are the particularities of naan bread?

Naan bread is a leavened flatbread, but relatively thick, when compared to other flat breads of this type, that originated from Pakistan (1,3). Different Arabian and Asian countries have versions of flat breads with different names and characteristics (2).

Naan bread is made with very fine wheat, which allows a faster fermentation process. It is classified as a single layer bread, which differs from the double layer flat breads, such as the pita bread (4). Due to the very fine thickness, the baking is very fast, within minutes.

What are the benefits and risks of eating naan bread?

The benefits of eating naan bread is that it is a source of energy, carbohydrates and, in some cases, iron and folic acid, when the wheat flour is fortified with these micronutrients.

Having the main ingredient the wheat flour, when complemented or eaten together with legumes, naan bread is an important source of amino acids (6). Naan bread is one of the most important sources of energy and protein from people in Pakistan (1,6).

Naan bread can be fastly cooked. Although traditionally cooked on specific convex metal grills, it can be also baked in ovens (1) within minutes. Naan bread, as other flatbreads, can be dried in a second cooking / baking process, which reduces its moisture content and allows the long storage of this bread (2).

The risk of eating naan bread is that it is traditionally produced with refined wheat, which is considered a high glycemic index food. Consuming high glycemic index food improves the risks of developing metabolic diseases, such as diabetes, obesity and heart diseases (5).

An alternative is to make naan bread with whole wheat or whole barley, which will result in a lower glycemic index of the food. For instance, whole wheat or whole barley breads have a glycemic index of 50, while refined wheat bread has a glycemic index of 70. Compared to glucose, which is 100, the glycemic index of whole wheat flour bread is relatively low.

How do you make naan bread?

Here’s a simple recipe for making naan bread (Adapted from 1).

Making The Dough

To 250 g of wheat flour, add 50 g of fresh yogurt in a bowl. Add water and mix and let ferment overnight in a warm place (preferentially 35°C or 95°F)
Add more 750 g of flour, one teaspoon of sugar, one teaspoon of baking powder, and a pinch of baking soda (optional) and ¼ teaspoon yeast. Add water enough to form a dough, which will depend on the type of flour
Knead the dough till a soft and smooth ball is obtained. If the dough looks dry, add some more water, but be careful not to make it too runny. The result should be a stretchy and soft dough.
Flatten the dough with the palm of your hand and cover it with a moist napkin or kitchen towel. Let it rest for about two hours to allow the leavening agents to do their job.

Preparing The Dough

Divide the dough into medium-sized balls. Flatten them slightly, rub with flour, and sprinkle flour on the rolling board as well.
Roll the balls into elongated tear-shaped ovals measuring six to seven inches using a rolling pin. You can also sprinkle some nigella seeds, sesame seeds, or melon seeds on the rolled dough. This is simply a taste preference and not obligatory.

Cooking The Naan Bread

Heat a tava (can also use a heavy griddle or skillet) and keep it on medium heat
Place the naan bread on the hot tava. Allow one side to become partly cooked

Once you begin to see air-pockets forming, flip the half-cooked side to cook the raw side using a spatula or a pair of tongs. Cook this side on medium-high heat as well
As before, you will see air-pockets starting to form. Flip the naan over again when you see many air-pockets; the second side needs to be cooked more than the first side, however, be careful to not overcook
Alternatively, naan bread can be baked in an oven at 315°C (600°F) for 3 minutes

Can naan bread spoil?

Yes, naan bread can spoil. The most common spoilage of this type of food is spoilage through the action of fungi which are present in the ingredients. Aspergillus, Penicillium and Xerophilic molds develop in low moisture foods, such as bakery products and can produce toxins (7).

Commercial flat breads can be stored for up to 18 days at room temperature or for 3 weeks in the refrigerator (8).

Conclusion

In this brief article, we answered the question, “does naan bread have yeast?” and discussed the particularities of naan bread and the benefits of eating naan bread, if naan bread can spoil and how to make naan bread.

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References

1.-

Amjad, Muhammad, et al. Comparison of different wheat varieties grown in Punjab for leavened flat bread (Naan) production. Pakistan J Nutr, 2010, 9, 146-150.

2.-

Pasqualone, Antonella. Traditional flat breads spread from the Fertile Crescent: Production process and history of baking systems. J Ethnic Foods, 2018, 5, 10-19.

3.-

Farooq, Zubair, S. Rehman, and Muhammad Qamar Bilal. Suitability of wheat varieties/lines for the production of leavened flat bread (naan). J. Res. Sci, 2001, 12, 171-179.

4.-

Gocmen, D., A. N. Inkaya, and E. Aydin. Flat breads. Bulgar J Agric Sci, 2009, 15, 298-306.

5.-

C Brand-Miller, International table of glycemic index and glycemic load values: 2002. Am J Clin Nutr, 2002, 76, 5–56

6.-

Hussain, Tajammal, et al. Lysine fortification of wheat flour improves selected indices of the nutritional status of predominantly cereal-eating families in Pakistan. Food nutri bull, 2004, 25, 114-122.

7.-

Antony-Babu, Sanjay, and Ian Singleton. Effects of ozone exposure on the xerophilic fungus, Eurotium amstelodami IS-SAB-01, isolated from naan bread. Int j food microbiol, 2011, 144, 331-336.

8.-

Food keeper. United States Department of Agriculture.

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