Naan bread, a delightful staple of Indian cuisine, boasts a rich history that spans centuries. Its origins can be traced back to the early Persian period, when the naan was introduced as a leavened flatbread to the Indian subcontinent. The word “naan” is derived from the Persian word “non”, meaning bread, and the recipe evolved as it melded with the diverse culinary traditions of India. Originally prepared in tandoor clay ovens, naan’s popularity surged as it became a cherished accompaniment to aromatic curries and other traditional dishes.
The flavor profile of naan is a harmonious blend of textures and tastes. The bread’s exterior is often slightly crisp and charred from the tandoor, providing a delightful contrast to its soft, chewy interior. The yeast-leavened dough results in a subtle tanginess, which complements the various spices and flavors found in Indian cuisine. While the traditional naan is simple and mildly savory, variations like garlic naan, butter naan, and cheese naan have emerged, each offering a unique and irresistible taste.
Naan’s popularity is not confined to India; it has achieved global recognition as a beloved accompaniment to countless meals. Its versatile nature makes it an excellent side dish, allowing it to be paired with a variety of dishes, from hearty curries to kebabs and stews. As Indian cuisine has gained international acclaim, naan has found its way onto menus in restaurants and homes around the world, appreciated for its ability to elevate and enhance the dining experience.
Serving naan is an art in itself. Traditionally, it is baked in a tandoor, a cylindrical clay oven that imparts a distinct charred flavor and tender texture. Naan can be served plain or brushed with butter and garlic for added richness and aroma. It’s often torn into smaller pieces and used to scoop up curries and sauces, allowing diners to savor the melding of flavors in every bite. Whether enjoyed as a vehicle for transporting food to the palate or as a standalone treat, naan’s versatility and timeless appeal continue to make it a cherished and iconic part of Indian culinary heritage.
Naan bread
Ingredients
- 2 ½ cups all-purpose flour
- ½ Cup salt
- 1 tsp sugar
- 1 tsp active dry yeast
- ½ Cup warm milk
- ¼ Cup plain yogurt
- ¼ Cup melted butter
- ¼ Cup warm water
- Additional butter for brushing
Instructions
- In a small bowl, mix warm milk and sugar. Sprinkle active dry yeast over the milk mixture and let it sit for about 10 minutes, until frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, melted butter, and yogurt. Mix well.
- Gradually add warm water and knead the dough for about 5-7 minutes until it becomes smooth and elastic.
- Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1-2 hours, until it doubles in size.
- Preheat your oven to the highest temperature it can go (usually around 500°F or 260°C).
- Punch down the risen dough and divide it into small golf ball-sized portions.
- Roll out each portion of dough into an oval or teardrop shape, about 1/4 inch thick.
- Place the rolled out dough onto a baking sheet or pizza stone and bake in the preheated oven for about 2-4 minutes, until puffed and lightly browned.
- Remove the naan from the oven and brush with melted butter.
- Serve the naan bread warm with your favorite curry or dip.
