Naan Bread Wheat flour

Naan is a type of round bread commonly eaten in North Indian states of Punjab, UP, Gujarat, Rajasthan, neighboring countries of Nepal, Pakistan, Burma and Bangladesh and even some west asian countries like Uzbekistan, Afghanistan, Iran and Turkey.

The bread is made of wheat flour. It is similar to the roti, but it is baked in a special kind of oven called tandoor made of clay whereas roti is made over an iron griddle known as tava. Naan is also mixed with milk or yogurt. Use of yeast to ferment the dough is popular but baking powder may also be used.

Naan is served by smearing ghee generously over it. It is eaten with curry dishes. Typical way of eating it is to break off a piece of naan and use it to scoop the curry gravy and eat it. Alternately, naan can be stuffed with many kinds of stuffing. Such naan is called stuffed naan. Stuffed naans are quite heavy and very filling. There is aalo naan(stuffed potatoes), paneer naan(stufffed cottage cheese or paneer), keema naan(stuffed minced mutton). The Peshwari naan is filled with raisins and a variety of nuts and so is the Kashmiri naan. There can be numerous versions of naan, subjected to the imaginations of the cook.

Typically, naan is prepared by mixing together wheat flour, yeast, salt and yogurt. The mixture is kneaded into a smooth dough. The dough is then allowed to ferment for a few hours with the help of yeast. Upon fermentation, the dough rises. The dough is then divided into a number of balls and then flattened into discs with the help of a rolling pin. These are then baked by sticking them on the walls of the tandoor. When fully baked, they are taken out, ghee is applied over them and served hot.

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