NAAN BREAD

 

 

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 bread to enhance the flavor. Traditionally the naan is 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 Kashmiri naan (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 finger and make a round or oval shape.

 

Place this naan on a non stick tray and oven bake the naan. Flip after 2 mins. Once done remove and apply some butter on 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 naan cannot be prepared on the stove, but do watch and learn preparing an oven baked naan and stove baked naan at:

 

 https://www.vahrehvah.com/naan

 

 

Traditionally a typical naan involves 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.

 

Naan are usually consumed dipping into soups like vegetable or 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.

 

Naan

Author : Admin

Published On : Nov 26, 2007

Preparation Time: 7 min

Recipe Type : Breads

Cooking Time : 25 min

Standing Time : 5-8 mins

Yield : 4 (4 servings)

Ingredient : Flour

Description : Naan can be made at home too

Recipe of Naan

Ingredient Name	Unit	Quantity
All purpose flour	cup	3
Instant dry yeast	tsp	1
milk (optional)	cup	1
Oil	tsp	1
Salt	to taste	1
sugar	tsp	1/2
Water to knead approx	ml	50

Directions | How to make Naan
Sieve the flour Now add 1 cup warm water into dry yeast and set aside. Add sugar, oil into salt and mix well with yeast and water. Now add water little at a time to make a soft dough. If dough sticks to hand too much then use little bit of oil on hand and then punch into dough. . Now to make naan, set oven at broil and roll oval shape out of dough. Then place it into oven and flip it after 2 min. after taking it out apply some butter on them. And they are ready to eat. make better nan on stove top have fun cooking with vahrehvah