Naan: Everything About Its Rich Flavor and Rich Origins
In South Asian cuisine, flatbreads are a staple, and one of the most popular South Asian flatbreads is Naan.
Naan originates from India, but it is enjoyed by homes and South Asian restaurants today. Chefs and food enthusiasts have transformed this basic form of bread by trying it with different flavors and fillings, and it has become a unique style of flatbread.
With its vast selection, you might not help but wonder about its origins. Read on to learn more about this famous flatbread:
Naan and Its Origins
Naan’s origins have been contested, but its variety can be traced back to the Indus civilization, also known as the Harappan period. During this same period, thick roti and chapattis (another flatbread native to India) have also been developed.
The first recorded history of Naan can be traced back to 1300 AD when an Indo-Persian poet named Amir Kushrau wrote it in his notes. According to his records, Naan was originally cooked as naan-e-tanuri (cooked in a tandoor oven) and naan-e-tunuk (light bread) at Delhi’s Imperial Court.
Around 1526, Mughal Era, Naan was a breakfast food served for the royals and accompanied by kebab or keema. This remained as a staple for Northern Indian Royals until 1700 when Naan was widespread in different classes of Indian society.
Similarities around the word Naan
“Nān,” a Persian word for “bread,” is where the name for this famous flatbread originated. It initially appeared in a travelogue of William Tooke dating back to 1780.
Moreover, in other Turkic languages, such as Kazakh, Uyghur, and Uzbek, flatbreads are known as nan. Therefore, it’s evident that there are similarities in its name.
Its Ingredients and How it’s Cooked
To make the stretchy and smooth elastic dough for Naan, all-purpose flour, warm water, dry yeast, salt, yogurt, ghee, and sugar are used.
But over time, modern recipes substitute the yeast for baking powder, and some even add milk into the mix to add to the volume and thickness of the flatbread.
Tandoor, or clay oven, is closely related to Naan. This invention became a significant component of Punjabi cooking in India. Tandoor cooking can be traced back to the 16th century, during Mughal emperors Akbar’s and Jahangut’s reigns.
Up to this day, tandoor has been the primary way of cooking Naan, but there are conventional ovens that can just do the job when baking this flatbread, too.
Different types of Naan
There are several ways to serve naan: coated or stuffed with different fillings and toppings. A few of these are:
Plain Naan - brushed with butter or ghee
Keema Naan - filling includes mutton or minced lamb
Kulcha Naan - cooked onion filling
Garlic Naan - topped with butter and crushed garlic
Roghani Naan - sprinkled with sesame seeds
Naans Popularity in Pakistani Cuisine
This famous flatbread is used to accompany Indian and Pakistani Cuisines and is enjoyed by everyone worldwide. Restaurants serve all kinds of naans to satisfy customers' needs and tastes for Indian and Pakistani cuisine.
Conclusion
Naan’s origins can be traced back several centuries and are still being enjoyed by people today. There are different types of naan bread, and it’s for everyone to enjoy. So if you have a taste for Pakistani Cuisine, or if you want to have a taste of the soft, yet crispy naan, it’s the perfect time to get one. It’s the best flatbread you’d ever get to eat.
Are you craving naan accompanied by Pakistani Cuisine? Look no further than Karakoram Restaurant. We are a traditional Pakistani restaurant with fine dining. Our food is prepared with flavors and spices that will give you an experience reminiscent of flavors in Indian, Middle Eastern, Pakistani, and Western cuisines. Order from our restaurant today!