Naan is a leavened, oven-baked flat Indian bread popular in India, Afghanistan, Iran, Pakistan and certain parts of China. It is one of most popular varieties of the South Asian breads. Naan has also gained popularity in other Gulf States like Saudi Arabia. It is considered a typical bread of the northern Indian subcontinent and Afghanistan. Originally, naan is a generic name for various flat breads used all over the globe. In a travelogue of William Tooke, the earliest appearance of “naan” in English literature dates back to 1780. Naan is traditionally cooked in a clay oven called a Tandoor. It looks pretty much similar to pita bread; it is usually leavened with yeast.
It is round, soft and blistered kind of bread. Contemporary recipes occasionally substitute baking powder for the yeast. Some cooks use milk or yogurt to get a larger volume of the bread and to make it even thicker. You can also add raisins and different sorts of spices to the breadto enhance the flavor. Traditionally the naanis served hot and brushed with ghee or butter.
There are a variety of naan breads like the plain naan, butter naan or the garlic naan and can be also used to scoop other foods, or served stuffed with a filling like the keema naan (naan stuffed with a spicy minced meat mixture usually lamb or mutton mince), peshawri or peshawari naan and Kashmirinaan (naan filled with a mixture of nuts and raisins).
The Roghani naan (naan sprinkled with sesame seeds) is one of the most famous naan varieties in Pakistan. Kulcha is another type of Naan. Another variant is the Amritsari naan or Amritsari Kulcha stuffed with mashed potatoes, onion (optional) and lots of spices. For preparing a Naan, sieve the all-purpose flour (maida). Add cup warm water into the dry yeast and set aside.
Add sugar, salt and little oil and mix well with yeast and water. Now add this water little at a time to the flour to make soft dough. If dough sticks to hand too much then use little oil on hand and then punch the dough. Now to make the dough, preheat the oven and take a ball of the dough and press with your fingerand make a round or oval shape.
Place this naanon a non stick tray and oven bake the naan. Flip after 2 mins. Once done remove and apply some butteron them. Naan is ready to eat. Do not miss out watching the video on making of Naan as you will also learn how to prepare a homemade bread / naan on a gas stove. Normally there is an illusion that naancannot be prepared on the stove, but do watch and learn preparing an oven baked naan and stove baked naan at:
Traditionally a typical naaninvolves mixing of white flour with salt, a yeast culture and enough yoghurt or milk to make smooth elastic dough. The kneaded dough is set aside to rise for few hours. Once the dough is risen divide them into balls flatten them and cook. In Pakistani cuisine, the naans are typically graced with fragrant essence like the rose, khus, butter or ghee melted over them.
Naanare usually consumed dipping into soups like vegetableor meat curry or sabzi (vegetable curry). Naan is a popular lunch or dinner choice commonly served in most of the restaurants. Naan bread does not contain eggs, preservatives, or hydrogenated oils and contains only 30 calories of fat out of 160 calories per serving. It tastes great and combined with other healthy toppings or dips; it can be used to make excellent healthy and high-nourishing meals.