recipe for Naan comes from India and was commissioned to compliment
the earlier published article entitled Indian
Cooking . . . how did it become so popular?
The famous tandoor flat breads from North India are getting
very popular in Europe, America and other parts of the world
due to the influence of south Asian immigrants. It originated
from Persia; the meaning of naan in Persian language is food.
It is cooked in central Asia and south Asia with different
regional varieties. It resembles pitta bread and just like
pitta bread it is leavened with yeast. In some modern recipes
they use baking powder instead of yeast. Milk or yoghurt can
be used to knead it. It is different from roti, which is cooked
on a heavy bottom griddle. But at home it can be cooked on
a griddle, non-stick pan or home oven. But for professional
chefs, a tandoor is a must.
In different parts of south Asia it is cooked differently.
Amritsari naan which is called Kulcha in the local language
is stuffed with mashed potato, onion and spices. Keema naan
is stuffed with minced meat (generally of lamb or mutton).
Peshwari naan and Kashmiri naan are stuffed with dry fruits
and raisins. It is served with different toppings of meat,
vegetables or cottage cheese (paneer). Plain naan can be eaten
with daals, vegetables or meat. One of the most popular combinations
is butter naan with palak paneer. In many places it is eaten
as a fast food.
The most popular form of naan in Britain is the south Asian
version of naan and nigella is used in most recipes. It is
a popular breakfast choice in Burma, usually eaten with tea
or coffee. There are so many different recipes for making
naan and one can experiment as per their taste.
Ingredients for Naan
Ingredients for making Naan in an oven:
1 cup white refined powder
½ tsp salt
1 tbsp sugar
½ cup milk
4 tbsp oil
½ tsp baking powder
Ingredients for making Naan on a griddle or tawa:
¾ tsp yeast
4 cups wheat flour
Butter or ghee
How to make Naan in an oven:
the flour and mix with the baking powder and salt.
the sugar, egg, milk and half of the oil in a separate bowl
and then mix in the flour and knead to make a soft dough.
Add water if necessary. Add the remaining oil and knead
again, cover and leave for 20 minutes.
again and leave it aside for 2 hours.
you are ready to eat the naan, turn the oven on to the highest
temperature. Sprinkle nigella seeds (or cumin seeds) onto
a baking sheet. Make balls of dough, roll it into an oval
shape and bake in the oven until golden brown.
How to make Naan on a griddle or tawa:
the yeast with luke warm water until it dissolves. Mix in
the wheat flour and salt, no need for kneading just mix
with fingers and leave it covered for 20 minutes. After
20 minutes, it will be doubled and a bit sticky.
the dough and make balls and roll it with dry flour in the
a non-stick griddle or tawa on a high flame, grease it with
ghee or butter then put the naan on it carefully and cook
it on both sides until golden brown.
with butter chicken, palak paneer or any of your favourite
"Just a comment about the quantity of ingredients in this
series of recipes, I would say that most people add in different
amounts according to how they like it. Recipes are either
normally passed on or people learn by experimenting with different
amounts of spices until they get the taste they like, for
example, I know I put different amounts of thngs into curries
than my family and friends do, everyone does tend to work
out how much they like."
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