A Comprehensive Explainer on Our Favorite Flatbread: Naan

When it comes to Indian cuisine, Naan bread isn't just a staple. It's a symbol in and of itself. The flatbread has a great versatility, bringing a flavor palette easily shifted by the dough's spices. Many people have come not just to appreciate it as part of their meal, but as a beloved mark of one of the world’s leading cuisines.

History

Naan was initially mentioned historically by Amir Khusrow, an Indian musician and poet, around 1300 AC. It should be noted that flatbread in general is thought to be much older. This is largely due to yeast being dated back to 3100 B.C. from Ancient Egypt. Naan grew in popularity with the passage of time, earning recognition across several countries such as Iran, Myanmar, the Chinese region of Xingjian, and Afghanistan. Englishman William Tooke also mentions Naan in his travelogue from 1803. This is a strong clue that flatbread came into the United Kingdom at the time wherein Indian food was a widespread favorite.

If you go to any halal Indian restaurant in Vancouver, Canada, as well as Europe, and even the United States you’ll find Naan becoming a staple must-serve. It's also become rather convenient to spot Naan at local grocery stores. However, it should be noted that there is certainly a marked difference between Naan that's commercially-made and the one made with love and care at home.

What Goes Into the Making of Naan?

As previously mentioned, Naan made in the traditional sense is nothing short of amazing. That is partially due to the copious amounts of patience needed for the flatbread's renowned texture (soft, pillow-like) to be achieved.

Cooking up a fresh batch always begins with olive oil, yogurt, and warm water being mixed in a bowl. Salt, flour, and yeast must be combined in a separate bowl. Liquid ingredients should then get added to the dry ones until a dough is formed. After several rounds of kneading, the dough can be placed in a bowl and covered with cling film.

After it has risen for an hour and the dough size has doubled, it can be divided into equal sections and rolled into ovals on a surface covered in flour. If you’re looking to make plain Naan, simply cook it on a dry heavy bottom skillet over medium heat until bubbly and with some marks of charring. If you’d like to flavor your dough, simply add spices such as anise, fennel, garlic, and/or the likes of sesame seeds before putting it in the skillet.

Naan is best served warm.

Variations

No matter where you go out in the world, you will experience a number of various cultures. As such, there will be plenty of Naan types available. There's a wide number of textures, flavors, and shapes. Even the process of cooking has a possibility to vary somewhat. Depending on what country you're in, the very term 'Naan' can mean a number of different things.

Indonesia, for example, has Naan that is seasoned with local spices and flavors. Myanmar, on the other hand, considers it to be a breakfast snack. When the term 'Naan' is used in Southern Asia, it refers to flatbread which is cooked in a tandoor and leavened with yeast. On the other hand, Naan in Western Asia is more of a generic term.

Conclusion

Naan is an incredibly popular kind of flatbread all over the world. There are many textures, flavors, and shapes available, as well as ways of cooking. However, the traditional, homemade way is always best and tends to really have the soft, pillow-like texture it's known for.

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