Nawabi Paratha Recipe, How To Make Nawabi Paratha Recipe

Naan is definitely the well-known bread from northern India and Pakistan, Afghanistan, Bangladesh, Iran, Uzbekistan, Tajikistan and surrounding areas, which is baked inside a unique tandoor oven. Variations of naan can be found from India to Central Asia on in to the Middle East.

 Naan can be made from either all-purpose flour (Maida) or wheat flour. The Naan made with wheat flour has good for health but usually Naan is made of all-purpose with yeast and oil. Those who do not eat yeast is usually use yogurt, baking powder and milk. The naan is bread is prepared in the traditional tandoor, but for people who don't have tandoors in the kitchens, they can use thick base tawa or grill plates for preparing the naan. Do not forget to brush butter just before serving hot naan. They go wonderfully with rich curry dishes and frequently offered in restaurants.

Different types of naan:

• Plain Naan - most basic form which is brushed with ghee or butter.

• Garlic Naan - crushed garlic and butter topping.

• Kulcha Naan - includes a stuffing of cooked onions.

• Keema Naan - contains a stuffing of chopped lamb mutton or goat meat.

• Roghani Naan - sprinkled with sesame seeds, and is particularly well-liked in Pakistan.

• Peshawari Naan and Kashmiri Naan - stuffed with a blend of nuts and raisins which includes pistachios also.

• Paneer Naan - filled with a stuffing of paneer (cottage cheese) distinctive flavored with ground cilantro and paprika.

Amritsari Naan - filled with mash potatoes and spices and also called ‘Aloo Naan,’ originating from Amritsar, India.