Naan: Difference between revisions

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{{Short description|Asian flatbread}}

{{Infobox food

'''Naan''' ({{IPAc-en|n|ɑː|n}}) is a [[Leavening|leavened]], oven-baked or [[tava|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. Naan is found in the cuisines  of [[Iranian cuisine|Persia]], [[Central Asian cuisine|Central Asia]], [[South Asian cuisine|South Asia]], [[Southeast Asian cuisine|Southeast Asia]], and the [[Caribbean cuisine|Caribbean]].

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&nbsp;°C (900&nbsp;°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.

==Etymology==

[[File:Naan Bakery, Iran, Qajar era (circa 1850).jpg|thumb|A naan bakery in [[Iran]], Qajar era (circa 1850 CE)]]

The term "naan" comes from [[Persian language|Persian]] ''nân'' ({{langx|fa|نان}}), a generic word for any kind of bread.

The earliest known English use of the term occurs in an 1803 travelogue written by [[William Tooke]]. While Tooke and other early sources spelled it "nan", the spelling "naan" has become predominant since the 1970s.

===Indian subcontinent===

Naan spread to the [[Indian subcontinent]] during the Islamic [[Delhi Sultanate]] period. The earliest mention of naan in the region comes from the memoirs of Indo-Persian Sufi poet [[Amir Khusrau]] living in [[India]] during the 1300s AD. Khusrau mentions two kinds of naan eaten by [[Muslims|Muslim]] nobles; Naan-e-Tunuk and Naan-e-Tanuri. Naan-e-Tunuk was a light or thin bread, while Naan-e-Tanuri was a heavy bread and was baked in the tandoor. During India’s [[Mughal Empire|Mughal]] era in the 1520s, naan was a delicacy that only nobles and royal families enjoyed because of the lengthy process of making leavened bread and because the art of making naan was a revered skill known by few. The [[Ain-i-Akbari]], a record of the third Mughal emperor’s reign, refers to naan being eaten with [[kebab]]s or [[Ground meat|kheema]] in it. By the 1700s, naan had reached the masses in Mughal cultural centers in South Asia.

===Indonesia===

In [[Indonesia]], naan is a popular alternative to [[rice]] among the [[Indian Indonesian|Indians]], [[Arab Indonesian|Arabs]], [[Malays (ethnic group)|Malays]], [[Acehnese people|Acehnese]] and the [[Minangkabau people|Minangkabaus]], similar though not the same as [[roti]] or [[roti canai]] which was introduced from [[Tamils]]. This dish is known as roti naan or roti nan, and is cooked using Indonesian spices such as garlic.

===Myanmar===

''Naan bya'' ({{langx|my|နံပြား}}) in [[Myanmar]] is traditionally served at teahouses with tea or coffee as a breakfast item. It is round, soft, and blistered, often buttered, or with creamy {{Transliteration|my|pè byouk}} (boiled [[chickpea]]s) cooked with onions spread on top, or dipped with [[Burmese curry]].

{{external media

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| image1 = [https://web.archive.org/web/20230206152139/https://www.flickr.com/photos/krsaurabh/sets/72157673470464083 A slideshow of Hyderabadi Kulcha / Naan / Sheermaal preparation images]. Published on [[Flickr]], ''retrieved 2023-02-06''}}

===China===

The [[Jingzhou]] style of [[guokui]], a flatbread prepared inside a cylindrical charcoal oven much like a tandoor, has been described as "Chinese naan". It is also an integral part of [[Uyghur cuisine]] and is known in Chinese as 饢 (''náng'').

===Japan===

After being promoted by Kandagawa Sekizai Shoukou in 1968, which is now the sole domestic manufacturer of tandoors, naan is now widely available in Indian-style curry restaurants in Japan, where naan is typically free-flow. Some restaurants bake ingredients such as cheese, garlic, onions, and potatoes into the naan, or cover it with toppings like a pizza.

=== Georgia ===

[[Shotis puri]] is a popular flat bread eaten in [[Georgia (country)|Georgia]] and cooked by sticking dough to the sides of a tandoor-like clay oven called a ''tone''.

===Elsewhere===

In 1799, the word naan was introduced into the English language by historian and clergyman William Tooke. Today, naan can be found worldwide in restaurants serving South Asian and Middle Eastern cuisine, and it is available in many supermarkets. Fusion cuisine has introduced new dishes that incorporate naan, including naan pizza and naan tacos and even huevos rancheros (an egg dish) served over naan. Naan pizza is a type of [[pizza]] where naan is used as the crust instead of the traditional pizza dough. Chefs such as [[Nigella Lawson]], and supermarkets such as [[Wegmans]] offer recipes for people to make their own naan pizza at home, though it is certainly not traditional.

==Gallery==

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==See also==

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{{Bangladeshi dishes}}

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[[Category:Afghan cuisine]]

[[Category:South Asian breads]]