Nee Naan Naam Movie Download
Sanny Olafeso
Naan (/nɑːn/) is a leavened, oven-baked (usually using a tandoor) or tawa-fried flatbread. It is characterized by its light and slightly fluffy texture and golden-brown spots from the baking process. [1] Naan is found in the cuisines mainly of Central Asia, the South Asia, Southeast Asia, and the Caribbean.[2][3][4]
Primarily composed of white or wheat flour combined with a leavening agent, typically yeast, naan dough develops air pockets that contribute to its fluffy and soft texture. Additional ingredients for crafting naan include warm water, salt, ghee (clarified butter), and yogurt, with optional additions like milk, egg, or honey. Sometimes, baking powder or baking soda is used instead of yeast to reduce the preparation time for the bread.
In the traditional baking process inside a tandoor, naan dough is rolled into balls, flattened, and then pressed against the tandoor's inner walls, which can reach temperatures up to 480 C (900 F). This method allows the bread to be baked within minutes, achieving a spotty browning due to the intense heat. Alternatively, naan can be prepared on a stovetop using a flat pan known as a tawa. The pan may be flipped upside down over the flame to achieve the characteristic browning of the bread's surface.
Once baked naan is typically coated with ghee or butter and served warm. This soft and pliable bread frequently accompanies meals, replacing utensils for scooping up dahls, sauces, stews, and curries, or is enjoyed with dryer dishes like tandoori chicken. [5]
The term "naan" comes from Persian nn (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.[citation needed]
The earliest known English use of the term occurs in an 1803 travelogue written by William Tooke.[6] While Tooke and other early sources spell it "nan", the spelling naan has become predominant since the late 1970s.[7][8]
The Jingzhou style of guokui, a flatbread prepared inside a cylindrical charcoal oven much like a tandoor, has been described as "Chinese naan".[13] It is also an integral part of Uyghur cuisine and is known in Chinese as 馕 (nng).[14][15]
After being promoted by Kandagawa Sekizai Shoukou in 1968, which is now the sole domestic manufacturer of tandoors, naan is now widely available in Indian-style curry restaurants in Japan, where naan is typically free-flow. Some restaurants bake ingredients such as cheese, garlic, onions, and potatoes into the naan, or cover it with toppings like a pizza.[16][17][18]
In 1799, the word naan was introduced into the English language by historian and clergyman William Tooke. Today, naan can be found worldwide in restaurants serving South Asian and Middle Eastern cuisine, and it is available in many supermarkets. Fusion cuisine has introduced new dishes that incorporate naan, including naan pizza and naan tacos and even huevos rancheros (an egg dish) served over naan. Naan pizza is a type of pizza where naan is used as the crust instead of the traditional pizza dough. Chefs such as Nigella Lawson,[19] and supermarkets such as Wegmans[20] offer recipes for people to make their own naan pizza at home, though it is certainly not traditional.
Bloom the yeast. Stir the sugar in the lukewarm water until dissolved. Add in the active dry yeast and whisk to dissolve, about 15 seconds. Set aside for 15 minutes until the yeast becomes foamy and a bit frothy (the photo on right is after 15 minutes).
Pour a bit of neutral-flavored oil on your hands to grease them. Transfer all of the dough to a clean work space. Start kneading the dough with your hands. You will need to oil your hands several times during the kneading process.
Knead the dough until it is no longer sticky and is instead soft, pliable, elastic, and fairly smooth. It should feel well hydrated but no longer sticky. Pour a bit of oil in a large bowl, add the dough ball, and coat the dough on all sides in the oil.
Sprinkle the naan with a couple sprinkles of chopped cilantro. Dampen your fingers in some water and carefully pick up the naan. Flip it onto its backside and pat a bit of water all over the backside.
Try to avoid adding more water or flour while kneading. When you start kneading the dough, it will look fairly dry. Just start kneading, and very soon, the dough will become very hydrated and sticky.
Adjust the heat as needed. Every stove is different, but after cooking the third or fourth naan, I need to reduce the heat on my stove from medium-high to medium (5 out of 7 to 4 out of 7 on my burner). If you notice that the naan is charring much more quickly than previously, turn down the heat a touch.
Cover the remaining dough balls while cooking each naan. Cover them with a clean dish towel. Otherwise, the dough will dry out, leaving you with naan that is not as soft as it could be.
After searching for many different vegan naan recipes, this has to be *the one* So simple and easy to follow! It turned out fluffy and perfect. I used bread flour and highly recommend not skipping on that.
Thorsten, your comment was extremely helpful to me in more ways than one! I too am in Germany, an American in Germany. The flours greatly confuse me so the part about the flour types helped. Thank you.
Delicious naan but I was not able to make them successfully following the recipe. I have wooden countertops and the dough stuck to it terribly, so after the first proofing I floured everything to divide the dough into segments.
Hi Laura, sorry to hear the dough was too sticky. Did you measure your ingredients using a digital scale? We always recommend doing that with baking or bread-making because even small variations from the recipe can make a difference.
I did measure the ingredients using a digital scale. I live in the UK in a drafty flat so a too-warm temperature was definitely not an issue. I also oiled my hands several times during kneading. I watched the youtube video at least twice before starting the recipe.
My first naan was ugly and gummy, so I thought it was going to be a disaster, however, the second one was exactly like the photo/video and the others too. They were very delicious and I ate two of them with an amazing Dal Makhani. The only change was that I used parsley instead of cilantro. My dough was very sticky, so I had to sprinkle more flour to be easy to work with. Do you think it was the flour? Brazilian all purpose flour is pretty low in gluten
Naan is believed to date as far back as 1300 AD when it was mentioned in the notes of an Indo-Persian poet. Then, around 1526 it became popular among royals of the Mughal era in India. Because naan contained yeast (which was very expensive), it was reserved for royalty. (source)
First recipe I have ever rated, it was so good! I doubled it and only had silk vanilla almond milk yogurt to used and it came out great! I also subbed two tablespoons of olive oil for garlic oil since I was out of fresh garlic.
I have made these 3 or 4 times now and absolutely love them. I have had success subbing 1/3 of the all purpose flour for whole wheat one time, and have also had to sub plain almond milk for the vegan yoghurt and both times they were still great! I highly recommend this recipe!
This is hands down the best naan I have ever eaten. Better than most restaurants. I made it as written including using the Coyo yogurt. The dough is so tender (and sticky) but the end result is divine. A light fluffy bread. I made this for my daughter who is eliminating dairy and I admittedly slathered my piece with a generous slab of butter. It was out of this world. I will never purchase store naan again.
This recipe is amazing. I love you MB! This was so easy for how great it turned out. I used all whole wheat pastry flour and it was still so pillowy and light. I never knew making naan could be so easy!! Will definitely do this again!
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When I first made the dough, it was sooo dry. I just couldn't get it to form. I used whole wheat flour and all purpuse flour, so I thought that was the cause. Then I realised that instead of 60mL, I used 60g of yoghurt. ?
So I tried again and let me tell you it was worth it. Simple and delicious.
Next time, I think I'll try adding fresh parsley after the naan is baked.
This was absolutely amazing! It was super fast and super easy. I felt like I was cooking something that belonged in a nice vegan restaurant but you made this meal total attainable for me to make. Thank you so much! I made the 6 serving portion and found that they came out bigger than the pictures which was totally not a bad thing for me. I just used some garlic salt that I had on hand rather than fresh but it still worked perfect (just donʻt add too much because itʻll be too salty). We added hummus, black beans, and your recipe for pickled red onions with some chopped cilantro and lime juice sprinkled on!
Hi Rupi, we haven't tried either but imagine it will impact the naan's taste and texture undesirably. A gluten-free flour mix (such as one that includes oat flour) generally works better than using just one gluten-free flour on its own (such as just oat flour). We hope you enjoy the naan if you're able to give it a try ?
Aww we appreciate the kind words and glowing review so much, Roberta! Sometimes recipes can end up crumbly if they have too many dry ingredients compared to wet. In case you used cup measurements, it can help to ensure that the flour isn't too packed in the cup, but rather, gently spooned into the measuring cup and levelled. This will ensure that not too much flour is added. Adding more yogurt if a wonderful work around too though ?