For many, an Indian meal isn’t perfect without a freshly made, poofy naan to gobble up all the gravy, whether coconut-scented Peshwari or a thinly sliced keema. It’s a bread with a long tradition, first stated by Amir Kushrau, an Indo-Persian poet in 1300AD, a history that has changed dramatically over the centuries.
From the royal plate to UK shores:
Traditionally, Naan was made in a tandoor oven with flour, fermentation, sugar, salt, clarified butter, water, and sour cream. Its invention is disputed: some say it was the outcome of a test after the advent of fermentation from Egypt. However, many assume it was created by the Mughals & Persians – and its name comes from the Persian word for ‘food.’
The Naan quickly garnered considerable attention, even gaining royal approval: it was presumably a popular breakfast meal of the Royals during India’s Mughal period in the 1520s, served with kebabs or keema.
Naan was not a simple dish for the masses back then; it was a delicacy enjoyed only by royals and noble families. Few people knew how to make Naan, a highly valued skill.
The Naan didn’t make it to the United Kingdom until the twentieth century: when Veeraswamy opened in England in 1926, the Naan was on the menu. It’s found a special place in our soul since then, and it’s not just plain Naan that you’ll discover in Indian restaurants across the United Kingdom. Most restaurants also offer Naan layered with cream cheese, vilely flavoured with garlic & aromatic herbs, or roughly chopped chilli for a kick.
The Naan, which is famous for Indian cuisine food softness, fluffiness, and unique flavour, inspired the development of other varieties. Different kinds of Naan became popular, depending on whether they were crammed or encased with particular garnishes. Among the numerous types are:
- Plain Naan – the simplest form, rubbed with clarified butter.
- Garlic Naan – minced garlic and butter on top.
- Kulcha Naan – is filled with cooked onions.
- Keema Naan – a flatbread with a filling of lamb mince, mutton, or goat meat.
- Roghani Naan – a type of bread popular in Pakistan sprinkled with sesame seeds.
- Peshawari and Kashmiri naans – are filled with nuts and raisins, including pistachios.
- Paneer Naan – stuffed with paneer filling flavoured with ground cilantro and paprika.
- Amritsari Naan – stuffed with mashed potatoes and spices, also known as ‘Aloo Naan,’ from Amritsar, India
The Indian Ocean restaurant set another significant record. They set a new Naan World Record by cooking 640 flatbreads in one hour. They outnumbered the Guinness Book of World Records’ target of 400. They were given to charity and were gratefully acknowledged by the Salvation Army Hostel in the United Kingdom.
A ‘Family Naan’, a large table-sized flatbread made for everyone to share with their dish, can be ordered in Birmingham’s Balti restaurants in the UK. Many ethnic bakeries are also introduced in the UK, cooking fresh ones for buyers at fantastic prices, such as four new made Naans for £1.
Conclusion
Today, the Naan is widely accessible in UK supermarkets and made in large quantities as an accompanist to a cuisine; chefs are constantly developing new variants of this initial Mogul flatbread, & people are also attempting to make it at home.
Have you had Naan yet dipped with the Indian-flavoured butter chicken or Dal Makhni? Are you eagerly looking for a place to give you Indian authenticity in this flatbread?
Enjoy the taste of India with us in Banjara restaurant, Virginia, UK.
FAQs
The earliest mention of naan in the region comes from the memoirs of Indo-Persian Sufi poet Amir Khusrau living in India during the 1300s AD. Amir Khusrau mentions two kinds of naan eaten by Muslim nobles; Naan-e-Tunuk and Naan-e-Tanuri.
What is the history of bread in India? ›
History of bread
Chapathis and rotis date back to the Harappan civilisation in India. They even find mention in Tulsidas's Ram Charitamanas in the 16th century, where it is said to resemble the katori that it was served in and was known as 'Rotika'.
What is the difference between naan and roti? ›
Naan is a leavened bread (meaning it uses yeast), while roti is an unleavened bread (meaning it doesn't). The different ingredients give a far different texture: naan is soft and chewy, while roti is dense and thin.
When did naan come out? ›
Early recorded history of naan first appeared in the notes of Indo-Persian poet Amir Kushrau in 1300 AD. Originally, naan was developed after the arrival of yeast in India from Egypt.
Why is naan important to Indian culture? ›
Due to the lengthy process of making a leavened bread, naan historically was available primarily to royalty. The breads, accompanied with kebabs and keema (minced-beef curry), became popular among the Mughal nobility in the 1500s.
Is naan bread healthy? ›
While it may contain more carbs and sugars, it earns its reputation as a healthy alternative with its relatively generous amounts of protein and fiber. Despite its high carb content, naan can be considered a more nutrient-dense alternative to white bread and pita.
Who brought bread to India? ›
Bread, which is a part of Portuguese cuisine, was introduced to Goa, which is located on the west coast of India, during the colonial era. “Pão was introduced to us by the Portuguese. There are no records of pão or wheat bread before the Portuguese” (H1, CH1). Traditionally, rice has been the staple food of the region.
What is the famous bread in India? ›
Chapati / Roti
Whether you call it chapati or roti, this bread goes by many different names and is perhaps the most popular flatbread in India. Made of a simple recipe of wheat flour and water, every household in India has its own signature take on this Indian flatbread.
What is the oldest bread history? ›
Bread is found in Neolithic sites in Turkey and Europe from around 9,100 years ago.
Is naan healthy or roti? ›
Roti is generally considered healthier than naan. Roti is lower in calories and contains zero saturated and trans fats and cholesterol. In contrast, naan tends to be higher in calories and may contain added fats. For a healthier choice, roti is often preferred, especially by those conscious of their dietary intake.
Unfortunately, the majority of naan isn't suitable for vegans as they often contain ghee (clarified butter), yoghurt, milk or even eggs. However, it's not impossible to find vegan-friendly naan in supermarkets, it's just worth double-checking ingredients lists.
Is naan made from Atta? ›
Traditionally, naans are made with all-purpose flour (maida). Substitute it with Golden Temple® No. 1 Fine Durum Atta Flour and you'll wonder why you didn't think of this before.
Who brought naan to India? ›
Naan spread to the Indian subcontinent during the Islamic Delhi Sultanate period. The earliest mention of naan in the region comes from the memoirs of Indo-Persian Sufi poet Amir Khusrau living in India during the 1300s AD.
Why is naan so soft? ›
While pita breads only contain flour, water, yeast, salt and some olive oil; naan is made with a fattier, more enriched dough including ghee (clarified butter), oil, yogurt and sometimes eggs. This gives naan its different texture.
Does naan go bad? ›
Understanding Food Expiration Dates
Naan bread, a popular Indian flatbread, is no exception to this rule. Its shelf life depends on various factors, including the ingredients used, the storage conditions, and the presence of preservatives.
What is the meaning of naan in India? ›
noun. ˈnän ˈnan. variants or less commonly nan. : a round flat leavened bread especially of the Indian subcontinent.
What is traditional naan made from? ›
My favorite homemade naan recipe is made with basic bread ingredients (flour, water and yeast) plus a generous dollop of yogurt, egg and baking powder to make the bread extra soft and chewy. I also prefer to use touch of honey as a natural sweetener for the bread.
Is naan bread Greek or Indian? ›
Usually softer, naan originates in India, by way of Persia. The name comes from the Persian word, non, for bread. Unlike pita, naan has yogurt, milk, and sometimes eggs or butter in it, resulting in a softer texture.
