Naan is a leavened, oven-baked flatbread popular in India, Afghanistan, Iran, Pakistan, and certain parts of China.
Traditionally it is cooked in a clay oven called a tandoor. It looks pretty much alike pita bread and, similar to pita bread, it is usually leavened with yeast. It is round, soft and blistered kind of bread.
Contemporary recipes occasionally substitute baking powder for the yeast. Some cooks use milk or yogurt to get a larger volume of the bread and to make it even thicker. It is possible to add raisins and different sorts of spices to the bread to enhance the flavor.
Naan is usually served hot and brushed with gee or butter. Sometimes, naan is used instead of a spoon to scoop other foods, or simply used as a bread-cap, stuffed with a filling. Different toppings of meat, vegetables, cheese or combined ones, may be used as naan covering, to make a quick meal. It may also be consumed dipped into soups as dip for vegetable gravies such as sabzis. In most parts of the world, naan bread is a popular breakfast choice most commonly served with tea or coffee.
Naan bread does not contain eggs, preservatives, or hydrogenated oils and contains only 30 calories of fat out of 160 calories per serving. One flat bread provides two servings. It tastes great and combined with other healthy toppings or dips; it can be used to make excellent healthy and high-nourishing meals. There are also whole-grain naans available at the market. They pair perfectly with Indian food and may be used for pizzas, wraps, sandwiches and dips. One portion of whole-grain naan contains 150 calories and 3.5g of fat, 28g of carbohydrates, 360mg of sodium, 3g of fiber and 5g protein.
Here is a recipe to prepare a naan at home. It is best served hot with Indian curry or some other spicy foods. To prepare a naan one should obtain:
4 ½ white four1 package of active dry yeast 1 beaten egg1 cup of warm water3 tablespoons of milk¼ cup of melted butter¼ cup of white sugar2 teaspoons of minced garlic 2 teaspoons of salt
Dissolve the yeast in warm water and let it rest until it becomes bubbly. Add sugar, four, egg, milk, salt, and knead it on a floured surface until it becomes even and soft. Put it in a greased bowl and cover. Let it rest for an hour until it doubles in size.
Mix the minced garlic and knead once again. Form small balls from the dough, cover them and let them rest approximately half an hour until they double in volume. Preheat the grill, oil it and cook thinly shaped dough circles approximately 2 to 3 minutes. Naan is ready on one side when it becomes brownish and bulbous. Brush the other side with butter and bake as described.