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Naan is a leavened, oven-baked flatbread found in the cuisines mainly of Iran, India, Western Asia, South Asia, Central Asia, Myanmar and the Caribbean.
A typical naan recipe involves mixing white or whole wheat flour with active dry yeast, 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 (about 100 g or 3.5 oz each), which are flattened and cooked.
In Pakistani cuisine, naans are typically flavored with fragrant essences, such as rose, khus (vetiver) 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.
A typical naan recipe involves mixing white or whole wheat flour with active dry yeast, 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 (about 100 g or 3.5 oz each), which are flattened and cooked.
In Pakistani cuisine, naans are typically flavored with fragrant essences, such as rose, khus (vetiver) 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.
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