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Today, naan can be found worldwide in restaurants serving South Asian and Middle Eastern cuisine, and it is available in many supermarkets. Fusion cuisine has introduced new dishes that incorporate naan, including naan pizza and naan tacos and even huevos rancheros (an egg dish) served over naan.
- Overview
- Ingredients and preparation
- Varieties
- History
naan, teardrop-shaped, leavened flatbread traditionally baked in a tandoor oven (a beehive-shaped clay oven) or on wood charcoal. Although still a staple of South Asian and Middle Eastern cuisines—and especially associated with Indian cuisine—the versatility and flavor of naan have led to its incorporation into many different dishes and cuisines wo...
Naan is a single-layer bread with a light and slightly fluffy texture and golden-brown spots from the baking process. It is made primarily from white flour or wheat flour and a leavening agent (usually yeast), which results in the formation of air pockets in the dough that impart fluffiness and softness. Other ingredients used to make naan include warm water, salt, ghee (clarified butter), and yogurt. In some cases, milk, egg, or honey may be added, and baking powder or baking soda may be substituted for yeast, which shortens the amount of time needed to prepare the bread.
When baked in a tandoor, balls of naan dough are rolled flat and then pressed against the inside walls of the tandoor, which can reach a temperature of 480 °C (900 °F). The bread bakes in just several minutes, browning in spots from the heat. Naan also can be made on a stovetop on a flat pan called a tawa, with the baker flipping the pan upside down over the flame to achieve the characteristic browning of the bread’s surface.
There are different varieties of naan, some of which are filled. To make filled naan, during preparation, the ball of dough is rolled flat, and the baker places the filling in the middle. The dough is then folded and carefully rolled flat again, with the filling in the center. Among the varieties of filled naan are: keema naan, which contains spice...
The history of flatbreads extends back thousands of years to the civilizations of Mesopotamia, ancient Egypt, and the Indus valley. The word naan comes from the Persian nân-e sangak, meaning “bread baked on [hot] pebbles.” In 1300 ce, Indian poet Amīr Khosrow documented two kinds of naan: naan-e-tunuk (light or thin bread) and naan-e-tanuri (bread cooked in a tandoor oven).
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Due to the lengthy process of making a leavened bread, naan historically was available primarily to royalty. The breads, accompanied with kebabs and keema (minced-beef curry), became popular among the Mughal nobility in the 1500s. About 1799, the word naan was introduced into the English language by historian and clergyman William Tooke. Today, naan can be found worldwide in restaurants serving South Asian and Middle Eastern cuisine, and it is available in many supermarkets. Fusion cuisine has introduced new dishes that incorporate naan, including naan pizza and naan tacos and even huevos rancheros (an egg dish) served over naan.
Mar 1, 2024 · Naan recipe - Make the perfect soft, fluffy & delicious butter naan at home with this video & photo guide. Serve with any Indian curry!
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Aug 5, 2020 · 1. Butter naan is the most frequently ordered at restaurants. Even kids devour it. Sprinkled with sesame seeds and smeared generously with butter tastes amazing with Punjabi subzis and wholesome dals. Tawa Naan ( Without Tandoor), Tawa Butter Naan. 2. You can even replicate the same taste and texture of a Tandoori naan using a pressure cooker.
Feb 24, 2021 · This naan recipe is everything it promises: fluffy, chewy, bubbly with the signature elasticity that you get from tandoor cooked naan!
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Naan was originally made in two versions at the Imperial Court in Delhi - naan-e-tunuk (light bread) and naan-e-tanuri (baked on the stone walls of a tandoor oven). It consists of white flour, yeast, eggs, milk, salt, and sugar, baked in a tandoor oven.
Traditional naan is a flatbread that has been a staple food in Southeast and Central Asia for centuries. It is particularly popular in India, Pakistan, Afghanistan, Iran, Uzbekistan, and all the surrounding regions.
