NAAN BREAD
Naan (sometimes nan or na'an , naan beeing the Persian word for bread) is a wheat-based leavened flatbread that is cooked in a tandoor, the Indian version of a clay oven .It is common in northern/north-western India(Punjab, Rajasthan) and Pakistan.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 which are flattened and cooked. It should be fluffy and not leathery, with a slightly charred flavour. Some places achieve the fluffiness by adding too much raising agents to the dough and you will know it when you bite into the bread and taste little other than air. This bread comes with a variety of seasonings such as butter, garlic, even dried fruits, and is meant to be eaten with curry. Typically, the Naan will be served hot and brushed with ghee or butter. It can be used to scoop other foods, or served stuffed with a filling .
Is a close cousin to the Prata , although made differently by baking in a tandoor and prata is cooked over a flat grill plate , it is similar in terms of texture and ingredients.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
Is a close cousin to the Prata , although made differently by baking in a tandoor and prata is cooked over a flat grill plate , it is similar in terms of texture and ingredients.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs