The History and Tradition of Naan
Naan is believed to have originated in modern-day Iran, or Persia, from where it traveled to India with the Mughals. The word Naan is most likely derived from the Persian word Nan, which means bread. Later, in the hands of the Mughals, they also added yeast to the recipe for a more fluffy and soft texture, an indication of the Mughals’s Central Asian origin.
But in it’s initial days, Naan bread was a delicacy and was served only to noblemen and elites. Amir Khusrau, a famous poet of the Persian language, mentioned two types of Naan breads, the Naan-e-Tunuk and the Naan-e-Tanuri, in his literature during 1300 AD. Later in history, naan has become a daily staple for many Indian households on both vegetarian and non-vegetarian diets. In the year 1799, a British historian and priest, William Tooke, brought Naan to the attention of the Western nations.
Naan Varieties at Al-Aqsa Restaurant, Jamaica
New York is famous for its vibrant Indian food culture. Many Indian restaurants across the Big Apple serve delicious and authentic Indian dishes, including Naan bread. You will find three Naan variations at one place, Al-Aqsa Restaurant in Jamaica.
Today we will share with you the delicious naan variations from Al-Aqsa Restaurant and the best dishes you can enjoy your naan with. Let’s heat up the tandoor.
Plain Naan
Plain naan is the most common variation of flatbread. It’s often considered the foundation of many Indian and Middle Eastern dishes. It’s soft, chewy in texture and slightly sweet flavor. Made from a simple dough of flour, water, yeast, and sometimes yogurt or milk, plain naan is often cooked in a tandoor oven, giving it a distinctive charred flavor and slightly puffy appearance.
Garlic Naan
Garlic naan is a delicious and popular Indian flatbread that’s perfect for scooping up curries and other flavorful dishes. Made from a simple dough of all-purpose flour, water, yeast, and yogurt, garlic naan is then flavored with fresh garlic and often brushed with melted butter or ghee. This combination of flavors creates a satisfying and aromatic bread that’s a staple in many Indian homes and restaurants.
Butter Naan
Butter naan is a decadent and indulgent Indian flatbread that’s sure to satisfy your cravings. Made with a simple dough of all-purpose flour, water, yeast, and yogurt, butter naan is then generously slathered with melted butter or ghee. This combination of flavors creates a rich and buttery bread that’s perfect for dipping into curries or enjoying on its own. Butter naan is often served with a side of raita or chutney to balance out the richness of the bread.
Traditional Cooking Techniques for Perfect Naan in Al Aqsa Restaurant
It’s a daunting task to find one exact traditional cooking technique for the Naan bread. In the earlier days, most of the breads were made from stoneground wheat, which gave them a flakier texture. Later in modern days, white wheat flowers, which are more grindy and powdery, bring a more soft and fluffy texture to the naan. Yeast has always been a part of the naan dough, especially the wild yeast, as the industrial production of the ingredient started in the early 1900s. Another fact to consider is the naan is often related to tandoor, it’s also baked with Skillet, smaller oven and grill.
At Al-Aqsa we craft our naan in a traditional way. We choose the best wheat flower, ghee, sugar and yeast to prepare our soft and fluffy naan. Let’s get into the kitchen now.
Naan ingredients We Use
- 1.5 tsp fast-action yeast
- 1 tsp sugar
- 150 ml warm water
- 300 g strong white bread flour, plus extra to dust
- 1 tsp salt
- 5 tbsp natural yoghurt
- 2 tbsp melted ghee or butter, plus extra to brush
- A little vegetable oil, to grease
- 1 tsp nigella (black onion), sesame or poppy seeds (optional)
Instructions
Bloom yeast: Combine yeast with hot water and sugar in a tiny bowl. Wrap the bowl tightly with cling wrap and let it sit for 10 minutes until it becomes foamy.
Egg and milk: Blend milk and egg until smooth.
Flour: Sift the flour and salt into a different bowl.
Include the liquid components: Create a hole in the flour, pour in the yeast blend, and the butter and egg blend. Stir with a spatula. After the flour is mostly mixed in, use your hands to combine it into a cohesive ball. No need for kneading.
Step 1: Wrap the bowl with cling-film, then set it aside in a warm area for 1 – 1.5 hours until it expands in volume.
Cut into 6/8 pieces: Lay the dough on a surface lightly dusted with flour. Divide it into 6 equal portions, then mold each piece into round balls by pulling the dough tight and folding it over.
Step 2: Set the balls on a tray or dish lightly dusted with flour. Gently dust with flour, then loosely wrap with a thin tea towel. Leave in a warm area for 15 minutes until it doubles in size, approximately by 50%.
Roll out: Set a round on a lightly coated work area, press down with your palm. Stretch it out to a thickness of 3 – 4mm / 0.12 – 0.16″ (approximately 16cm / 6.5″ in diameter).
Heat skillet: Apply a thin layer of oil to a cast iron skillet using 1/2 teaspoon of oil on a paper towel (if not already heavily seasoned). Place it on high heat until you observe small smoke trails. (Note for different types of pans)
Cook naan: Set the naan dough in the pan and heat it for 1 to 1 1/2 minutes until the bottom is deeply golden or just slightly charred – it should start to bubble. Then, turn it over and cook the other side for 1 minute until the bubbles turn deep golden brown.
Cook remaining naan: Take off, reserve, and do it again with the rest of the naan, making sure to control the skillet’s temperature to avoid overheating.
Finishing: Coat newly baked naan with warm butter or ghee (or garlic butter, Note 5). Dust with nigella seeds and coriander. Heat through!
Best Curries to Enjoy with Naan
Chicken Seekh Kebab with Naan
Chicken Seekh kebab and naan are a traditional Indian duo that provide a wonderful blend of tasty and tender flavors.
Chicken Bihari Kebab with Naan
Chicken Bihari Kebab is a popular dish known for its rich, spicy flavor and juicy texture.
Beef Bihari Kebab with Naan
Beef Bihari Kebab is a well-liked meal celebrated for its flavorful richness and succulent consistency.
Beef Curry with Naan
Beef curry is a rich and flavorful Indian dish that pairs perfectly with soft, fluffy naan.
Goat Curry with Naan
Goat curry is a popular Pakistani dish known for its rich, flavorful gravy and tender meat.
Beef Shahi Kala Vuna with Naan
Beef Shahi Kala Vuna is a rich and flavorful Indian curry that pairs wonderfully with soft and fluffy naan bread.
Butter Chicken Small with Naan
Butter chicken is a creamy and flavorful curry that pairs perfectly with soft, fluffy naan.
Chicken Tikka Masala with Naan
Chicken tikka masala is a rich and tasty Indian dish that goes great with tender, light naan.
Try Soft and Fluffy Naan at Al-Aqsa Restaurant Jamaica
Naan, with its centuries-old tradition and timeless appeal to all, has reached many parts of the world. Al-Aqsa Restaurant, as a Pakistani Indian-Bangladeshi halal restaurant, brings the best Naan experience to Jamaica. Try our tasty naan and curry pairs today for a satisfying meal. Thanks for reading. Don’t forget to share this with your friends.
