Many of my friends have asked me for a recipe for naan bread. As I was working on the recipe for this week I thought this would be the perfect thing to share.
The word naan comes from the Persian word ‘non’ which means bread. In Turkic languages, flatbread is also known as naan.
Sitting down for dinner with naan and mutton curry, I was curious to know the history of naan. I researched on the internet and learned that naan can be traced back to the 14th century, making it younger than its Middle Eastern counterpart, the pita.
The first mention of naan is recorded in history by the Indo-Persian poet Amir Kushrau in 1300 AD. In his writings, he refers to it as “light bread.” It was said to be cooked at the Imperial Court in Delhi as Naan-e-Tunuk (light bread) and Naan-e-Tanuri (cooked in a tandoor oven). During the Mughal era, from around 1526, naan was accompanied by keema or kebab, which was a popular breakfast.
What is it about naan bread that makes it the most popular form of flatbreads. Is it the soft, pillowy and chewy texture or the mild flavor that makes any curry seem so much better?
To read the recipe and see step wise pictures please click the link below: