Naan originated in Persia and is popular in West, East and Central South Asia. Influenced by the large South Asian immigrants, naan has become popular in other parts of the world, especially in Arab States of Persian Gulf, Europe and North America.
Naan is a leavened flatbread cooked in a tandoor oven or an open fire. Naan resembles a pita bread. It is served hot and brushed with ghee or butter. It can be used to scoop other foods, or served stuffed with a filling of meat, chicken or vegetables or Peshawari naan and Kashmiri naan are filled with mixture of nuts, raisins and coconut. In Pakistan the most famous naan vatiety is the roghani naan which is sprinkled with sesame seeds.
- 2 ½ lb white flour
- 2 tsp yeast
- 2 tsp sugar
- ¾ tsp baking powder
- ½ cup oil
- 1 cup yoghurt
- 2 cups warm water
- Add yeast, sugar and baking powder to the white flour and mix.
- Add oil, yoghurt and warm water and make a dough.
- Leave it covered in a bowl, in a warm place to rise, for 2 hours.
- Kneed it on a flat surface and let it rest for 10 min.
- Divide it into 24 balls.
- Roll out each ball into an 8” round.
- Cook on a tava on both the sides and then on open fire.
- Brush it with butter.
- Serve it warm.