Information AboutNaan |
| CATEGORIES ABOUT NAAN | |
| afghan cuisine | |
| indian breads | |
| indian cuisine | |
| pakistani cuisine | |
| iranian cuisine | |
| flatbreads | |
| yeast breads | |
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Naan is a round Flatbread made of Wheat Flour . Naan is a staple accompaniment to hot meals in Central and South Asia , including the Punjab and Rajasthan and Gujarat regions in north-west India , Pakistan , Afghanistan , Iran , Uzbekistan and the surrounding region. In Turkic languages (such as Uzbek and Uyghur) the Bread is known as '''nan'''. In Burmese , naan is known as ''nanpya''. It bears a resemblance to Pita bread, but is softer in texture. The first recorded history of Naan/Roti can be found in the notes of Amir Khusrau (1300 AD) as naan-e-tanuk (light bread) and naan-e-tanuri (cooked in a tandoor oven) at the imperial court in Delhi. Naan was in Mughal times a popular breakfast food, accompanied by kheema or kabab, of the royals. DESCRIPTION ]] Naan is usually leavened using s, and "aloo naan" is stuffed with Potato es. Possible seasonings in the dough include Cumin and Nigella . A typical naan recipe involves mixing white Flour with salt, a yeast culture, and enough yogurt to make a smooth elastic dough. The dough is kneaded for a few minutes, then set aside to rise for a few hours. Once risen, the dough is divided into balls (about 100 grams each), which are flattened and cooked. Traditionally the naan is cooked in a Tandoor , the type of clay oven after which Tandoori food is named. In homes without a tandoor, a cast-iron frying pan without oil can be used. Starting in the 1970s , the popularity of Indian Cuisine increased rapidly in Western Culture , starting in Britain with the emergence of Curry restaurants. Many of the earliest such restaurants based their food on the cuisines of north and west India and Pakistan , such as the spicy and filling Punjabi and the sweet and colourful Gujarati cuisines. These restaurants have typically provided a basket of bread at the table in the same manner that European restaurants set out a basket of Roll s. Thus breads like the naan soon became familiar outside their areas of origin. Naan can also be covered with various toppings of Meat , Vegetable s, and/or Cheese . This version is sometimes prepared as Fast Food . It can also be dipped into such "soups" as dhaal and goes well with sabzis (also known as Shaakh). EXTERNAL LINKS |
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