Light and loose Indian flatbread with the Handtmann system
When the question arises as to which food is trendy at the moment, naan bread always comes up. The flatbread actually became a hit in the context of ethnic food (similar to the hyped cloud bread, a gluten-free/no-carb bread). Anyone who regularly goes for Indian food knows about naan bread. Naan is a type of bread that is usually eaten as an accompaniment to hot meals on the Indian sub-continent. Why is naan bread suddenly so popular here? Because it is the simplest and also most versatile bread in the world!
What is naan bread? Typically, naan bread is flat and teardrop-shaped with a curved edge. Naan is made from the basic ingredients of wheat flour, water/milk, salt and yeast. It is shaped in artisan production, mostly by hand. The secret to the special taste is a combination of the baking process in the traditional tandoori oven and the addition of Indian yoghurt, which makes the dough light and loose. During baking in the tandoori over, heat is transferred to the clay walls of the oven via a charcoal fire. After the final proof, the piece of dough is pressed directly onto the oven wall for final baking and thus receives its special bread character. Many variants exist with added spices: Sometimes the bread is merely refined with salt and pepper; other times garlic, caraway or coriander is added. The tasty, trendy flatbread with Indian spices can increasingly be found in supermarkets across Europe.
Naan pizza: A fantastic fusion Why is naan so trendy? Because it is the ideal partner for unusual food creations! Best example: Naan pizza. Once around the whole world and it's on with Orient meets Occident: Fusion cuisine can be tastily fantastic, just like this combination of favourite Indian and Italian foods. Naan pizza is now the latest trend. As a party snack, street food or a quick lunch. It is super fast and comes in countless tasty variations.
Naan dough pieces with Handtmann SE 442 The SE 442 cutting unit divides dough accurate to the gram. It is equipped with a pneumatically operated blade and can divide as many as 200 portions a minute depending on the scaling weight, dough consistency and the vacuum portioner used. Thanks to the modular design, all product-handling components can be very quickly cleaned with a jet of water. This is a big advantage in the production of gluten-free dough, such as trendy cloud bread.
Capacity example for naan bread VF 608 B vacuum portioner with SE 442 cutting unit Production capacity up to 627 kg/h or 6,000 pieces/h
Test naan bread and other products at the Handtmann Forum Are you interested in the production of naan bread or other trend products? Then we would love to see you at the Handtmann Customer Forum. Join our experts and test innovative products on our systems and secure new market shares. Contact us.
Naan bread also has a buttery flavor due to the ghee and buttermilk in the dough, which adds an extra dimension of flavor compared to pita bread's more neutral taste. Naan can be used in place of pita bread for many dishes, adding a unique twist to traditional recipes.
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.
The word naan comes from the Persian nân-e sangak, meaning “bread baked on [hot] pebbles.” In 1300 ce, Indian poet Amīr Khosrow documented two kinds of naan: naan-e-tunuk (light or thin bread) and naan-e-tanuri (bread cooked in a tandoor oven).
The term "naan" comes from Persian nân (Persian: نان), a generic word for any kind of bread. This word was borrowed into a range of languages in the Indian subcontinent and Central Asia, where it came to refer to a specific type of bread. The term then spread around the globe along with the style of bread itself.
Unlike these more everyday staples, naan are leavened, traditionally with wild yeast. Naan are also cooked in a tandoor, a large clay oven layered with glowing charcoal that reaches extremely high temperatures.
Traditionally with Indian food, naan (or other various Indian breads) is served as an accompaniment to curry, chutney, saag paneers, etc. to scoop the contents of your meal up. In Italy, bread is served with your meal, and used to scoop the remaining pasta sauce from the bowl ('fare la scarpetta').
Naan can be enjoyed in various ways. It can be paired with a variety of Indian dishes such as curry, dal, or kebabs. It can also be used to make wraps or sandwiches, or simply enjoyed on its own with a spread of butter or a sprinkle of garlic and herbs.
Yes, they are safe. The reason why warming up is recommended is simply taste and texture: When cool, they are more rigid, dry and crumbly, warmed up they become soft and more pleasant to eat. So if you are just hungry, start nibbling.
Problems with naan: naan is calorically dense due to the refined flour. 100 grams of naan contains 310 calories, compared to 100 grams of steamed brown rice, which contains 125 calories.
Hobby: Web surfing, Skiing, role-playing games, Sketching, Polo, Sewing, Genealogy
Introduction: My name is Maia Crooks Jr, I am a homely, joyous, shiny, successful, hilarious, thoughtful, joyous person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
