Dry Yeast (Khamir)
ナンをフワフワに膨らませる見えない魔法使い！パン作りの命
Description
Yeast that ferments dough with microbial power, generating carbon dioxide to puff bread. Used for Naan baked in Tandoor and Goan Sanna (rice bread).
Classification: For Families,Fermentation Agent,Bread Making
Shops selling Dry Yeast (Khamir)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Baker's yeast
Instructions
- Put sugar and dry yeast in lukewarm water, let sit for mins to pre-ferment until bubbly.
- Mix wheat flour, yogurt, salt, Ghee with pre-fermented yeast liquid, knead dough.
- Place in a warm spot for hours; once dough doubles in size, shape and bake.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Baking powder (no fermentation flavor but as puffing sub)
Pairing
Naan, Kulcha, Sanna (Goan rice bread)
Trivia
[Hardcore] Not used in Indian unleavened breads (Chapati etc.), but indispensable for restaurant 'Naan'. Traditionally 'Khamir (using old dough as starter)' was used, but stably puffing dry yeast is mainstream today.
Eating tips & etiquette
[Unique Usage] The moment Naan is slapped onto the Tandoor wall, countless bubbles created by yeast thermally expand instantly, birthing artistic chars and fluffy texture!
Allergen
None