Naan or Nan is a leavened, oven-baked flatbread. It is popular in West, Central and South Asia. Now naan has become popular in other parts of the world. Originally, naan was a generic term for various flatbreads from different parts of the world.
The most familiar and readily available varieties of naan in Western countries are the South Asian varieties. In Iran, from which the word originated, nān is merely a word for any kind of bread.
Naan in other parts of South Asia usually refers to a specific kind of thick flatbread which resembles pita. It is usually leavened with yeast or with bread starter.
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 substitute baking powder for the yeast. Milk or yogurt is used to impart distinct tastes to the naan. Use of Milk instead of water will yield a softer dough. Also, when bread starter is used, the milk undergoes lactic fermentation.
Nan is served hot brushed with ghee or butter. It can be used to scoop other foods, or served stuffed with a filling. In Pakistan, the most famous naan is sprinkled with sesame seeds.
A typical naan recipe involves mixing white flour with salt, a yeast culture, and enough yogurt to make a smooth, elastic dough. 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 graced with fragrant essences, such as rose, khus, with butter or ghee melted on them. Nigella seeds are commonly added to naan as cooked in Indian restaurants throughout the UK.
Raisins and spices can be added to the bread to add to the flavour. Naan can serve as a wrap for various toppings. This version is sometimes prepared as fast food. It can also be dipped into such soups as dhal.
Naan bya in Burma is a popular breakfast choice served with tea or coffee. It is round, soft, and blistered, often buttered, or with boiled peas on top, or dipped in mutton soup.