NAAN
BY-VISHWAJIT JADHAV
When
we are talking about word tandoor the first thing which comes in mind which is
Naan.It's Indian or not???
The word Naan is derived from the Persian word ‘NON’ which refers to bread and initially appeared in English Literature dating back to 1780 in a travelogue of William Tooke.
According to Google survey Huge naan bread made by a
team of firefighters, led by a fire officer called Dave Curry, is believed to
be the biggest the world has ever seen. The
giant Indian bread, weighing 26kg
(57lb 5oz) and measuring 3.79m (12ft 5in) by 1.4m (4ft 7in),
There are various derivatives
of South Asian flatbreads. These are Chapatti, Bhatura, Dosa, Romali, Puri,
Lucchi, Tandoori Roti, Pitta Bread, Kulcha, Paratha, and of course, Naan. There
are also many varieties, including:
Plain
Naan – simplest form which is brushed with ghee or butter.
Garlic
Naan – topped with crushed garlic and butter.
Kulcha
Naan – has a filling of cooked onions.
Keema
Naan – includes a filling of minced lamb, mutton or goat meat.
Roghani
Naan – sprinkled with sesame seeds, and is popular in Pakistan.
Peshawari
Naan and Kashmiri Naan – filled with a mixture of nuts and raisins including
pistachios.
Paneer
Naan – stuffed with a filling of paneer (cheese) flavored with ground
coriander and paprika.
Amritsari
Naan – stuffed with mash potatoes and spices and also known as ‘Aloo Naan,’
originating from Amritsar, India.
Ingredients
· 4
cups all-purpose flour (maida)
· 2
tbsp. sugar
· 2
tbsp. baking powder
· ½
tbsp. baking soda
· salt
· ½
cup curd or yogurt (fresh and thick)
· 4-5
tbsp. oil
· Lukewarm
water as required
· 4
tbsp. butter (ghee)
Instructions
· Take
a bowl and add maida, sugar, baking powder, baking soda, salt, curd, oil and
mix well and start kneading the dough with lukewarm water for 10 minutes and
lastly grease with few drops of oil.
· Cover
with a Cheesecloth (moist cloth) and rest for 1-2 hours in a warm place.
· After
30 min, knead the dough slightly with few drops of oil to remove any air
present in the dough. Pinch a ball sized dough.
· Gently
roll to round shape using a rolling pin. Make sure you do not make too thin or
thick and also keep the size in mind. It should not be larger than your tawa
size. Grease with water over naan.
· Furthermore,
slowly flip over and put it on hot tawa of the waterside of naan and slightly
press so its stick to tawa.
· Now
after a minute, few bubbles started to seen on naan.
· Then
flip the tawa upside down and cook naan directly on flame till they turn golden
brown. Make sure its bake properly from all the sides but try to don’t burn.
· Gently
scrape the naan from the bottom and remove it also, brush with some
butter/ghee.
THANK
YOU
