On this Wikipedia the language links are at the top of the page across from the article title. This article is about the South and Western Asian bread. For the Central Asian bread, naan breakfast Tandyr nan.

The earliest appearance of “naan” in English is from 1803 in a travelogue of William Tooke. Naan as known today originates from Mesopotamia, ancient Egypt, and South Asia. The most familiar and readily available varieties of naan in Western countries are those from South Asia. Naan in parts of the Indian subcontinent usually refers to a specific kind of thick flatbread. Typically, it is brushed with some water but in some other cultures such as those in the Indian Subcontinent, they brush ghee or butter. 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.

Raisins, lentils and spices can be added. Naan is a natural marriage with Indian and Bangladeshi curries and gravies and can also be covered with, or served as a wrap for, various toppings of meat, vegetables, or cheeses. This version is sometimes prepared as fast food. Myanmar is sometimes served at breakfast with tea or coffee. The Jingzhou style of guokui, a flatbread prepared inside a cylindrical charcoal oven much like a tandoor, has been described as “Chinese naan”.

After being promoted by Kandagawa Sekizai Shoukou in 1968, which is now the sole domestic manufacturer of tandoors, naan is now widely available in Indian-style curry restaurants in Japan, where naan is typically free-flow. Some restaurants bake ingredients such as cheese, garlic, onions, and potatoes into the naan, or cover it with toppings like a pizza. Naan pizza is a type of pizza where naan is used as the crust instead of the traditional pizza dough. Bernard Clayton’s New Complete Book of Breads By Bernard Clayton Jr. The Science of Cooking, Peter Barham, Springer: 2001. Russia, or a Complete Historical Account of all the Nations which compose that Empire, London, p. Manfred Mayrhofer, Etymologisches Wörterbuch des Altindoarischen, Heidelberg 1996, vol.

Traditional flat breads spread from the Fertile Crescent: Production process and history of baking systems”. Delhi Delights”, New York Magazine, August 11, 1975, p. Archived from the original on 18 June 2022. Baking with Eda: ‘Naan’ Indonesian Flatbread”.

This 1,000-Year-Old Chinese ‘Naan’ Was Once Cooked in a Hat, and It’s Yummy”. Uighur Nan with Cumin and Onion Recipe”. Have You Ever Seen Uyghur Bazaar Naan? NAAN PIZZA – Recipes – Nigella Lawson”. Skočit na navigaci Skočit na vyhledávání Tento článek je o druhu chleba.

O izraelské vesnici typu kibuc pojednává článek Na’an. Některá data mohou pocházet z datové položky. V Indii je populární hlavně v kašmírské kuchyni. Pro hladového člověka je kus chleba tváří boží. The Science of Cooking, Peter Barham, Springer: 2001. Tento článek je příliš stručný nebo postrádá důležité informace.