So,wondering what is Naan? here's a short write up and review just for you:]

Naan is a leavened, oven-baked flatbread from India.It is one of the most popular varieties of South Asian breads and is particularly popular in Afghanistan, Iran, India, Pakistan, and the Xinjiang Autonomous Region of China, where it is considered the staple food.Originally, naan is a generic term for various flat-breads from different parts of the world

Generally, it looks like pita bread, it is usually leavened with yeast; unleavened dough. Naan is cooked in a tandoor, or clay oven, from which tandoori cooking takes its name. This distinguishes it from roti which is usually cooked on a flat or slightly concave iron griddle called a tava. Modern recipes sometimes substitute baking powder for the yeast. Milk or yoghurt may also be used to give greater volume and thickness to the naan. Typically, the naan will be served hot and brushed with ghee or butter. It can be used to scoop other foods, or served stuffed with a filling: for example, keema naan is stuffed with a minced meat mixture (usually lamb or mutton); Another variation is peshwari or peshawari naan. Peshawari naan and Kashmiri naan are filled with a mixture of nuts and raisins; aloo naan is stuffed with potatoes. Possible seasonings in the dough includecumin and nigella seeds. The Indian dish of balti, popular in Birmingham, England is always eaten with a naan and this has given rise to the huge "Karack" or table naan, easy to share amongst large groups.

The naan at Lau Pa Sat was great! It was cheap and it tastes something like prata but fluffier We definitely recommend this to all of you out there!

So,wondering what is Naan? here's a short write up and review just for you:]

Naan is a leavened, oven-baked flatbread from India.It is one of the most popular varieties of South Asian breads and is particularly popular in Afghanistan, Iran, India, Pakistan, and the Xinjiang Autonomous Region of China, where it is considered the staple food.Originally, naan is a generic term for various flat-breads from different parts of the world

Generally, it looks like pita bread, it is usually leavened with yeast; unleavened dough. Naan is cooked in a tandoor, or clay oven, from which tandoori cooking takes its name. This distinguishes it from roti which is usually cooked on a flat or slightly concave iron griddle called a tava. Modern recipes sometimes substitute baking powder for the yeast. Milk or yoghurt may also be used to give greater volume and thickness to the naan. Typically, the naan will be served hot and brushed with ghee or butter. It can be used to scoop other foods, or served stuffed with a filling: for example, keema naan is stuffed with a minced meat mixture (usually lamb or mutton); Another variation is peshwari or peshawari naan. Peshawari naan and Kashmiri naan are filled with a mixture of nuts and raisins; aloo naan is stuffed with potatoes. Possible seasonings in the dough includecumin and nigella seeds. The Indian dish of balti, popular in Birmingham, England is always eaten with a naan and this has given rise to the huge "Karack" or table naan, easy to share amongst large groups.

The naan at Lau Pa Sat was great! It was cheap and it tastes something like prata but fluffier We definitely recommend this to all of you out there!