Naan as known today originates from Mesopotamia, ancient egypt, and south asia. The most familiar and readily available varieties of naan in Western countries are those from south asia. In Iran, as well as in other West Asian nations or ethnic groups in the region, from which the word originated, nân (Persian: نان) does not carry any special significance, as it is the generic word for any kind of bread.
Naan is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Myanmar and the Caribbean.
Naan
Naan is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Myanmar and the Caribbean.
Ingredients
- 1/2 Kilogram(kg) plain flour
- 1 Teaspoon(tsp) plain flour
- 1/2 Teaspoon(tsp) salt
- 1 Teaspoon(tsp) baking powder
- 1/2 Teaspoon(tsp) bicarbonate
- 2 Teaspoon(tsp) yeast
- 1 Tablespoon(tbsp) sugar
- 2 Tablespoon(tbsp) melted butter
- 1/2 Cup yoghurt
- 1/2 Cup milk
- 1 egg
Instructions
- 1 Dissolve the yeast in lukewarm water, mix 1 tablespoon sugar and leave aside to ferment
- Heat milk and yoghurt slightly over a pan of hot water; keep stirring until well mixed
- Mix flour, sugar, salt, baking powder and bicarbonate of soda in a large bowl
- Make a well in the centre; pour the yoghurt mixture and beaten egg in the centre and gently mix flour
- Pour the yeast and knead well until it becomes smooth and elastic
- Cover the bowl with a piece of cloth and leave in a warm place for 3-4 hours. The mixture should almost double in volume
- Put it on a well-floured board and knead well
- Divide into 10 balls, cover and leave for a further 20-30 minutes
- Roll out each portion into thick, round circle
- Brush margarine on it and bake under the grill
- Turn over, brush on the other side and bake until ready
