Naan (Food)

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Article Upload Date: Thu 20 Jun 2019

Naan  as we know it today, originates from Central and South Asia with influence from the Middle-East. The most familiar and readily available varieties of naan in Western countries are the South Asian varieties. In Iran, from which the word ultimately originated,  does not carry any special significance, as it is merely the generic word for any kind of bread, as well as in other West Asian nations or ethnic groups in the region, such as amongst Kurds, Turks, Azerbaijanis (from both Azerbaijan and Iran), etc. Naan in parts of South Asia usually refers to a specific kind of thick flatbread (another well-known kind of flatbread is chapati).[1] all recipes - com

Title Description
Alternative names: Kulcha
Type: Terdional
Course: Main, served with curries and gravies and soup
Place of origin: Central and South Asia, Europe
Region / State: Pakistan, United Kingdom and Singapore,Afghanistan,
Serving temperature: Hot
Main ingredients: water, yeast, cooking fat (e.g. butter, ghee), yogurt, milk (optional)
Variations: Lahori Naan,Peshawri Naan,Kashmiri Naan







  • Combine warm water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy.
  • Add salt and flour. Mix thoroughly
  • Put in a warm place to rise for 30-45 minutes
  • Turn dough out onto a floured workspace
  • Grill naan pieces on a grill or electric griddle
  • This recipe yields a very soft, chewey naan

How To Make Naan

Mix together flour, baking powder and salt.Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary.Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic.Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer.Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs.Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish.Heat your oven to about 500 and have the broiler on (this is how the original recipe states it - I know with my oven it's either 500 degree oven OR the broiler, but you get the idea.Remove naan from the oven and brush it lightly with melted butter if you like.Serve the breads hot, fresh from the oven, or let them cool and wrap them up.[2] - com


  • 4 cups flour
  • Teaspoon baking powder
  • Teaspoon salt
  • Cups plain low-fat yogurt