naan
Sign in to saveNaan () is a leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor. It is characterised by a light and fluffy texture and golden-brown spots from the baking process. Naan is used in many cuisines worldwide.
AI overview
Naan is a fluffy, leavened flatbread baked or fried until golden brown, commonly prepared in a tandoor oven or on a griddle. It has become a popular bread used across many cuisines around the world.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Food.alternate_name
- nan, noon, paan, faan
- Food.image
- Annapurna_Naan.jpg
- Food.cookbook
- Naan
- Food.region
- Asia
- Food.main_ingredient
- Flour, yeast, salt, sugar, ghee, water
via Wikipedia infobox
Article
12 sectionsContents
- Etymology
- Varieties
- Indian subcontinent
- Indonesia
- Myanmar
- China
- Japan
- France
- Elsewhere
- Gallery
- See also
- References
Naan () is a leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor. It is characterised by a light and fluffy texture and golden-brown spots from the baking process. Naan is used in many cuisines worldwide.
Composed of white or wheat flour and combined with a leavening agent, typically yeast, naan dough develops air pockets that contribute to its fluffy and soft texture. Additional ingredients for crafting naan include warm water, salt, ghee and yogurt, with optional additions like milk, egg, or honey. Baking powder or baking soda can be used instead of yeast to reduce the preparation time for the bread.