The Distinct Types of Naan: Making Your Meals Wholesome

One of the most well-liked flatbreads typically served with most of the dishes of South Asian cuisine is “Naan.” Particularly culinary accompaniments from Northern Pakistan, Afghanistan, Bangladesh, Iran, Uzbekistan, Tajikistan, and other nearby countries.

Have you ever been overwhelmed by the types of naan available today?

And wondered where it came from.

We have investigated this enticing and pleasurable naan bread, which is well-liked throughout the world, including the UK, the USA, and Canada.

Traditionally, Naan is cooked over hot charcoal or in a tandoor oven buried in the ground. Typical cooking temperatures using these techniques are around 900°F (480°C).

The first known accounts of Naan can be found in the records of the Indo-Persian poet Amir Kushrau around 1300 AD. Naan was initially created after the yeast was brought to India from Egypt.

Naan was a delicacy savored only by nobility and royal families during the Mughal era in India in the 1520s since the craft of preparing Naan was a particular skill few people were familiar with. Naan was first made known to Westerners by William Tooke, an English historian and preacher, in 1799.

Today, you can find Naan in almost every corner of the world.

Types of Naan

Naan is a leavened flatbread that is among the most well-liked side dishes in Northern India. It has a long and fascinating history. In reality, condiments and spices like turmeric, chili powder, and even mint can be used in various ways to enhance the flavor of the modest Naan bread. Continue reading as we discuss different types of Naan bread that are common in Indian food as naan n curry.

Plain Naan Bread

Any south Asian cuisine tastes fantastic with plain naan bread and oven-baked flatbread. Choose a portion of food to go with our delectable Big Plain Naan, or enjoy a hearty traditional breakfast with it, some butter, and chai (sweetened milk tea). The Big Plain Naan is among the most well-known varieties of naan bread. It is a flatbread prepared from wheat flour with a fluffy interior and a thick exterior.

Garlic Naan

Garlic naan bread is a beloved side dish, especially among Western eaters, because there is nothing more fulfilling than butter and garlic. Due to its simplicity can nearly always be paired with any Indian food without detracting from the intended flavor and aroma. Still, many prefer to dip the bread into a rich, creamy curry.

Kulcha Naan

Kulcha naan bread is recognized for its flaky texture rather than as fluffy or soft as conventional Indian naan bread because it is made with refined white flour, such as Maida, instead of wheat flour. It is a well-liked side dish in Indian cuisine that isn’t frequently seen in the West. Due to its rigidity, Kulcha naan may be filled with ingredients like potatoes or daal to create various savory meals.

Peshwari Naan

In contrast to other varieties, Peshwari naan is typically consumed during breakfast. Although it is frequently finished as a component of Indian cuisine, it comes from the Pakistani city of Peshawar. This type of Naan has a much fluffier texture than the familiar Naan that we all know and love and is packed with almonds, raisins, and coconut shavings.

Keema Naan

Keema naan, a creative take on traditional naan bread, is filled with spicy lamb or goat meat and generously brushed with butter. This gives the bread a rich flavor that makes it suitable for snacking on by itself without using traditional toppings like chutney. Keema naan is a common way to use up extra meat in Indian culture.

Roghni naan

A traditional flatbread from Afghanistan is called naan-e roghani. The extra oil added to the dough gives the roghani a softer and pillow-like texture despite being very similar to conventional Naan. Oil, flour, salt, sugar, yeast, milk, sesame seeds, and nigella seeds are used in its preparation.

Butter naan

One of the most well-known varieties of Naan is the traditional Indian flatbread known as butter naan. Flour, yeast, salt, sugar, and yogurt are used in their preparation. The golden Naan is removed from the hot tandoor oven after the dough has baked and is smeared with butter or ghee before being sprinkled with minced garlic.

Butter garlic naan goes well with many Indian foods, including curries, butter chicken, dal makhani, malai kofta, and shahi paneer.

Delectable Naan

There are various types of naan that you can enjoy with curry, and you can serve it when you want to treat your guests to good food. This desi naan will make your lunch, dinner, and even breakfasts the best delectable and full-flavored. 

Desi bread naan can be made in different ways, and every course is delicious, so try naan with any curry; it will brighten your day.