Tasty Indian Bread “Naan”
Indian Breads are really awesome in taste also good for health too. Naan is one of yummy traditional Indian Bread. It is a leavened, oven-baked flatbread found in the cuisines mainly of Middle East, Central Asia, and South Asia.Naan as known today originates from Greater Iran and Central Asia. The most familiar and readily available varieties of naan in Western countries are the varieties from the Indian subcontinent. In Iran, from which the word originated, nān 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,etc. Naan in parts of the Indian subcontinent usually refers to a specific kind of thick flatbread. Generally, it resembles pita and, like pita bread, is usually leavened with yeast or with bread starter ; unleavened dough is also used. Naan is cooked in a tandoor, from which tandoori cooking takes its name.
This distinguishes it from roti, which is usually cooked on a flat or slightly concave iron griddle called a tava. Modern recipes sometimes substitute baking powder for the yeast. Milk or yogurt may also be used to impart distinct tastes to the naan. Milk used instead of water will, as it does for ordinary bread, yield a softer dough. Also, when bread starter is used, the milk may undergo modest lactic fermentation. Typically, it is served hot and brushed with some water but in some other cultures such as those in the Indian Subcontinent, they brush ghee or butter. It can be used to scoop other foods or served stuffed with a filling. A typical naan recipe involves mixing white or whole wheat, active dry yeast, with salt, and water . The dough is kneaded for a few minutes, then set aside to rise for a few hours. Once risen, the dough is divided into balls, which are flattened and cooked. In Pakistani cuisine, naans are typically flavored with fragrant essences, such as rose, khus, or with butter or ghee melted on them. Nigella seeds are commonly added to naan as cooked in Indian and Bangladeshi restaurants throughout the UK.
Recipe Instruction of Naan is as below.
8 Cup Refined Flour or any other flour
4 Tsp Sugar
2 Cup Milk
24 Tbsp Mustard Oil
2 Tsp Baking Powder
4 Tsp Fresh Butter
1/4 Tsp Soda Bi Carb
4 Tbsp Yogurt
4 Tsp Onion Seeds
2 Tsp Salt
First we sift the Refined flour with Baking Powder, Salt & Soda Bi Carb then we add the Milk, Sugar, Yogurt & sufficient Water. Knead well into medium soft dough. Apply few Mustard Oil on the dough. Cover with a damp cloth. Set aside for 1 hour or few minutes more. Divide the dough into 16 equal portions. Shape each portion into ballls then apply few mustard oil on each ball. Sprinkle the onion seeds on top of each ball. Flatten each ball of dough into 6″ circle. Streach the dough on one side to make a triangular shape. Place on a piece of cloth. Press onto the wall of pre-heated tandoor or cook in a preheated oven at 200°C. Remove with the help of skewers when crisp & brown on both sides. Apply fresh Butter if needed. Eat or served with Indian Pickle, Lentil & Curd.
Know we are guiding you few important things to know about Yogurt. Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as “yogurt cultures”. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow’s milk is commonly available worldwide, and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. The milk used may be homogenized or not; each type produces substantially different results. It is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yogurt. Some countries require yogurt to contain a certain amount of colony-forming units (CFU) of bacteria; in China, for example, the requirement for the number of lactobacillus bacteria is at least 1 × 106 CFU per milliliter. The word is derived from Turkish: yoğurt, and is usually related to the verb yoğurmak, “to knead”, or “to be curdled or coagulated; to thicken”. It may be related to yoğun, meaning thick or dense. The sound ğ was traditionally rendered as “gh” in transliterations of Turkish from around 1615–1625. In modern Turkish the letter ğ marks a diaeresis between two vowels, without being pronounced itself, which is reflected in some languages’ versions of the word. In English, the several variations of the spelling of the word include yogurt, yoghurt, and to a lesser extent yoghourt or yogourt. Strained yogurt has been strained through a filter, traditionally made of muslin and more recently of paper or non-muslin cloth. This removes the whey, giving a much thicker consistency. Strained yogurt is made at home, especially if using skimmed milk which results in a thinner consistency.Yogurt that has been strained to filter or remove the whey is known as Labneh in Middle Eastern countries. It has a consistency between that of yogurt and cheese. It may be used for sandwiches in Middle Eastern countries. Olive oil, cucumber slices, olives, and various green herbs may be added. It can be thickened further and rolled into balls, preserved in olive oil, and fermented for a few more weeks. It is sometimes used with onions, meat, and nuts as a stuffing for a variety of pies or kibbeh balls. We will guide about yogurt more in our any future post.