Naan

This article is about the South and West Asian bread. For the Central Asian bread, see Tandyr nan. For the kibbutz, see Na'an. For other uses, see Naan (disambiguation).

Naan
Alternative namesNan, Noon, Paan, Faan
Region or stateAsia
Main ingredientsFlour, yeast, salt, sugar, ghee, water

Naan (/nɑːn/) is a leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor. It is characterized by a light and fluffy texture and golden-brown spots from the baking process.[1] Naan is found in the cuisines of Central Asia, South Asia, Southeast Asia, and the Caribbean.[2][3][4]

Composed of white or wheat flour and combined with a leavening agent, typically yeast, naan dough develops air pockets that contribute to its fluffy and soft texture. Additional ingredients for crafting naan include warm water, salt, ghee and yogurt, with optional additions like milk, egg, or honey. Baking powder or baking soda can be used instead of yeast to reduce the preparation time for the bread.

In the baking process using a tandoor, naan dough is rolled into balls, flattened and pressed against the inner walls, which can reach temperatures up to 480 °C (900 °F). This method allows the bread to be baked within minutes, achieving a spotty browning due to intense heat. Naan can be prepared on a stovetop using a tava. The pan may be flipped upside down over the flame to achieve browning on the bread's surface.

Once baked, naan is coated with ghee or butter and served warm. This soft and pliable bread accompanies meals, replacing utensils for scooping up sauces, stews, and curries, or with dryer dishes like tandoori chicken. [5]

  1. ^ Bernard Clayton's New Complete Book of Breads By Bernard Clayton Jr., Donnie A Cameron. Simon and Schuster. 1987. ISBN 9780671602222.
  2. ^ Qmin Archived 24 April 2023 at the Wayback Machine by Anil Ashokan, Greg Elms
  3. ^ The Science of Cooking, Peter Barham, Springer: 2001. ISBN 978-3-540-67466-5. p. 118.
  4. ^ The Bread Lover's Bread Machine Cookbook Archived 24 April 2023 at the Wayback Machine by Beth Hensperger
  5. ^ "Naan | Description, History, Ingredients, Preparation, & Varieties | Britannica". Archived from the original on 28 March 2024. Retrieved 28 March 2024.