The first thing that comes to mind when we think of Indian cuisine is naan and curries. A flatbread cooked using all-purpose flour, wheat flour or a combination of the two is known as naan. Traditional naan bread is baked in a tandoor (or clay oven), although oven-baked naan bread is becoming more popular. Garlic naan is a must-have on any Indian restaurant menu.
So, here are some of the popular types of naan.
Plain Naan
Naan is a refined flour-based flatbread that originated in South Asia and Central Asia. Naan can be baked in the oven, tandoor, or directly on the tawa. Because it is light and delicious, naan is a popular side dish in India to serve with gravy meals. The primary ingredients of this naan are refined flour, baking powder, curd or buttermilk for yeast functions.
Laccha Naan
Laccha Naan contains a lot of laccha in it, which implies it has a lot of layers, as the name suggests. The primary ingredients of this naan are refined flour, baking powder, curd or buttermilk for yeast functions. There are several layers to this naan.
Pudina Naan
The key ingredients of this pudina naan are pudina, refined flour, baking powder, curd or buttermilk for yeast functions. To obtain a minty flavour, sprinkle pudina over the naan.
Chur Chur Naan
Chur chur is a type of naan and a typical Indian flatbread. Flour, sugar, baking powder, ghee, salt, yoghurt, water, and oil are commonly used to make the dough. The dough is loaded with boiled and mashed potatoes, grated paneer, chopped onion, hot chilli peppers, ginger, red chilli powder, garam masala, amchur, cumin, coriander, salt, and pepper after it has been moulded.
The dough is stuffed and roasted in a tandoor or on a tawa until golden brown. When the chur chur naan is finished, it is lightly crushed, coated with ghee or butter, and served as is. Grated paneer can be sprinkled on top of the flatbread if desired.
Chilli Cheese Naan
Those who prefer spicy cuisine would enjoy the Cheese Chilli Naan. There is a lot of chilli on the naan in chilli cheese naan, and cheese is used to stuff the naan. This naan goes well with the gravy. The key ingredients in this naan are refined flour, baking powder, curd or buttermilk for yeast, chilli, cheese, and other seasonings.
Kashmiri Naan
Kashmiri naan is a classic flatbread and a type of naan from Kashmir, a state on the Indian-Pakistan border. Flour, yeast, salt, sugar, yoghurt, and ghee are all used to make the dough. Glazed cherries, raisins, almonds, cashews, cumin, and fenugreek are among the dried fruits, nuts, and spices used in the dough.
The naan is then baked until thoroughly cooked, fluffy, and golden brown in a hot tawa pan. This sweet naan is commonly eaten for breakfast or as an afternoon snack, with tea (Kashmiri chai) or coffee as a compliment. Spicy curries, gravy, raita, and chutneys are common accompaniments.
Butter Garlic Naan
One of the most popular types of naan is butter garlic naan, which is a typical Indian flatbread. Flour, yeast, salt, sugar, and yoghurt are used to make it. The golden naan is taken out of the tandoor oven after it has been baked and smeared with butter or ghee, then topped with minced garlic. Butter garlic naan pairs well with curries, butter chicken, dal makhani, malai kofta, and shahi paneer, among other Indian cuisines.
Paneer Naan
Paneer naan is an Indian flatbread that is similar to naan. Flour, yeast, sugar, salt, and yoghurt are all used to make the dough. It's frequently loaded with freshly grated paneer (ideally handmade), coriander, onions, masala spices, and cumin after it's been rolled. Unlike normal naan, which is baked in a tandoor, this stuffed variation is roasted in a tawa pan until the dough puffs up and turns golden brown. When the paneer naan is done, brush it with melted butter or ghee and serve it while it's still hot.
There you have it, the tastiest naans to try the next time you visit any Indian restaurant.