Zaayka Naan ka

(Synopsis: Experience the journey of Naan like never before and make sure you don’t feel the FOMO. Why FOMO? Read the blog to find out.)

Any gravy dish, be it a coconut-flavoured peshwari or meat stuffed kheema or gravy topped with paneer, an Indian meal is always and will always be incomplete without Naan. Like every other dish or recipes, you can find varieties of this Indian bread as well. The Zaayka of  Naan is very important to satiate that craving of ours when having any gravy dish. Else, then you are sure to feel like FOMO. FOMO is Fear of Missing Out- just in case if you don’t know. At least, that’s what happens with me.

Naan

That’s enough for a start. Let’s take a look at the origination and the history of Naan.

Origination and the History of our beloved Indian bread- Naan:

Unlike today, the Naan was never a part of the masses. It always saw the walls of royal palaces. It was always a delicacy of the noble families and royals. There are many conspiracies prevailing on where exactly Naan originated. Some believe that its creation was the result of an experiment after the arrival of yeast from Egypt. Some believe that it was Mughals and Persians who invented it as the word Naan is originated from the Persian word for ‘food’. 

Do you know that Naan was a dish that was served during breakfast along with kebabs or keema? Yes, you are reading it right. But, as the time passed people are now eating it during lunch or dinner along with any gravy sabji.

Before being noticed by people, the Naan was first recorded in 1300 AD by the Indo-Persian poet Amir Kushrau. Then in 1926, Britain’s oldest Indian restaurant named Veeraswamy, served Naan along with Kebabs or Kheema.

And since then, Naan has managed to make some special place in our hearts with a zero chance of leaving it. Also, not to forget the fillings. As the time passed, there came different types of fillings along with plain Naan like cheese, aromatic garlic and herbs, diced chilli for that kick of spiciness, a dash of chocolate, etc.

There’s a lot more to Naan- Weird and Wonderful

Like all the other foods that have seen themselves changing into a completely new dish since years, Naan is also not behind. Naan also got some alterations and additions and now is mentioned twice in the Guinness World Record history. With a team of five in 2009, Ashton-under-Lyne’s Indian Ocean restaurant managed to make 640 naan bread in an hour. Along with this, the record of the world’s largest Naan bread was also set by Canada’s Loblaw Companies Ltd in 2016. The naan weighed an impressive 32kgs, measuring 4.96m long and 1.26m wide. Wow! Pretty impressive that is.

You know Naan is like that blank canvas on which you can show your innovation in terms of fillings or flavours. As mentioned above there is a lot more to naan, apart from that cliché use of consuming it along with any gravy dishes. From naanwiches to naan burgers, there is a lot more to come, till then let’s enjoy eating it in whatever form we get.

Types of Naan along with different fillings:

Plain Naan:

The key ingredient to make a Naan is refined flour. Believed to be originated in South Asia and Central parts, the Naan can be oven baked, tawa baked or even tandoor baked. Garnish with dollops of butter on it and relish with gravy dishes. Other lists of ingredients include baking powder, curd or buttermilk.

Laccha Naan:

Laccha simply means many layers and so, this is the Naan with many layers. Again the ingredients for this naan are same as of the plain naan. 

Garlic Naan:

The taste of garlic is such that not everybody will love it. But if you are a garlic lover like me then do eat this Garlic Naan with any gravy dish. Apart from other ingredients, garlic is also the main ingredient. Do try this Naan.

Paneer Naan:

From a small kid to old-aged person, anybody will love this Paneer Naan, and the main reason is of course Paneer. Paneer is healthy because of the good amount of protein. Prepare the dough for Naan and then the paneer stuffing along with some spicy masalas and other ingredients. You can eat this Paneer Naan with plain dahi or any gravy dish.

Naan

Pudina Naan:

Pudina Naan includes some mint leaves as this gives the minty taste to the Naan. You can use mint leaves along with some ingredients and create a stuffing and also sprinkle some pudina over the Naan.

Coriander Naan:

Unlike all the other varieties of Naans, there is nothing so special about this Coriander Naan though the usage of coriander makes the Naan tastier. Made with all-purpose flour, baking powder, curd or buttermilk and loads of coriander, this coriander Naan is definitely worth trying.

Gobi Naan:

The healthy version of the Naan that tastes amazing. Cauliflower or cabbage is mixed with some spicy masalas, and then the Naan is stuffed with this stuffing. The naan dough can be prepared using maida, baking powder, curd or buttermilk. Do try this naan and intake some healthy nutrients.

Chilli Cheese naan:

A dish specially for all the spicy lovers. Stuffed with loads of cheese and chillies, this Chilli Cheese Naan is sure to give you a feel of heaven. I would suggest eating this naan solely rather than with any gravy dish.

Nawabi Naan:

Yes, you guessed it right! This Naan is for the nawabs and is said to have stuffed with royal filling, and that’s why the name Nawabi naan. 

Amritsari Naan:

Have you ever eaten that thick and rubbery structure of naan with loads of butter on it? Yes, that’s the Amritsari Naan. If you haven’t yet eaten this Amritsari naan, then you should definitely eat.

Aloo Matar Naan:

It is pretty obvious from the name that the stuffing is of aloo and matar. But what’s more to this Naan? The spicy masalas that make the naan tastier and trust me no other naan can beat the taste of it.

Oven Baked Naan:

As I said above, the naan can be oven baked or tandoor baked, or tawa baked and so here  is the oven baked naan. As this naan, doesn’t have much of oil, it automatically becomes a bit healthy.

Onion Naan:

As the name goes, the naan includes  lot of onions. Here, a stuffing is created using chopped onions and some spicy masalas. Stuff it in the naan along with dollops of butter and finely chopped coriander leaves while serving. 

Stuffed Naan:

This naan lets you choose the ingredients for stuffing. You can choose the ingredients of your choice like potatoes, cabbage, cauliflower, parsley, onions, paneer, etc. You can also use all of them and stuff in the naan. You don’t need any gravy alongside as this naan is quite satiating in itself.

Egg Naan:

A perfect recipe for all the vegetarians and eggiterians. Prepare the naan and then place the half fried egg on top. You can also place the beaten egg. 

Kheema Naan:

Depending on what person you are; like vegetarian or non-vegetarian, you can choose the stuffing for the naan. If you like eating non-veg, then go with the stuffing of mutton or chicken kheema . And if you are a vegetarian, then go with the stuffing of cauliflower. Sprinkle some chopped coriander leaves along with some dollops of butter just before serving. 

Peshwari Naan:

A naan that also satiates your sweet tooth cravings because of the stuffing that includes dry fruits and sugar. Again a variety of naan that belongs to the royal families. 

Masala Paneer Naan:

Stuffed with the filing of paneer, spicy masalas, green chillies, and loads of coriander, this masala paneer naan is worth to die for. Your tava is enough for the cooking of Naan. You don’t need a tandoor for it.

Mini Cheese Chilli Naan:

You must have tasted different types of Naans stuffed with potatoes, coriander, veggies, mint, etc. but have you ever tried naan that is stuffed with rice? Trust me, the stuffing is made using rice, cheese, and chilli flakes. Shape them into mini-sized Naans and serve them during cocktail parties. 

Soya Methi Garlic Naan:

This yummy Soya Methi Garlic Naan is made using methi and soya flour. The Naan is not only rich in iron but also has low calories and so it is best for health-conscious people as well. Top it with loads of garlic and enhance the taste of the Naan.

Garlic Methi Naan:

The garlic methi naan tastes amazing when served with any gravy dish like palak paneer, paneer tikka masala, etc. The naan has the perfect blend of methi and garlic  and so can be relished solely as well.

Amritsari Choor Choor Naan:

As the name goes, the Naan is said to have originated in Amritsar. The main reason behind the name is that the naan is crushed with palm before serving. You apply loads of butter on the naan and then crush it with hands. This further makes the naan more delicious as the naan completely soaks the butter.

So, these are some varieties of Naan that are definitely worth trying. The traditional method and the ingredients of making naan is the same; what differs is the stuffing. There are lots of varieties of Naan, and so, it becomes a kind of impossible to share the recipe of each Naan. So, I am sharing the recipe of Peshwari naan. So, let’s take a look at the recipes.

Peshwari Naan- Recipe:

No doubt that plain Naan tastes amazing, but, when there is the addition of stuffing to it, then the Naan tastes more yummy. This Peshwari Naan is one such type of naan that is sweet in taste because of the stuffing that includes coconuts and dry fruits.

Ingredients:

• 2 1/2 teaspoons sesame seeds (til)
• 1 tablespoon almond powder (badam powder)
• 2 tablespoons finely chopped pistachios (pistas)
• 1 oz sultanas
• 1 tablespoon coconut powder
• 2 tablespoon desiccated coconut, plus more for sprinkling
• 2 tablespoon caster sugar
• 4 tablespoons single cream
• 1 teaspoon mango pulp
• 4 cups refined flour (maida), plus more for rolling
• 1 teaspoon baking powder
• 2 1/2 teaspoons kalonji (onion seeds)
• 1 cup milk
• 1 egg
• 1 cup oil
• 1 teaspoon rosewater (optional)
• 2 1/2 teaspoons sugar
• Salt as per the taste

Making of Peshwari Naan:

1. First prepare the filling, for that take a bowl and add til, badam powder, pistachios, sultanas, coconut powder, caster sugar, single cream, rosewater, and mango pulp to it. Mix well and keep it aside.

2. Now, time for the dough. Take a bowl and add maida, baking powder, and salt to it. Then, create a small hole in the centre and pour oil in it. Then add sugar, egg, and milk to it. Mix well and then knead into a soft dough using some water. Make sure that the dough is soft. If it appears to be sticky, then knead for few more minutes.

3. Once the texture of the dough is smooth and elastic, cover it with a damp cloth and keep it aside. Meanwhile, place the baking sheet in the oven and preheat the oven at the maximum temperature. 

4. By the time the oven gets heated, take the dough and divide into small portions. Take one portion and roll it into the naan and as you reach halfway, take the filling and place it on the naan. Make sure you leave some space at the corner.

5. Then using your fingers, apply some water on the edges and fold the edges to the centre and create a small ball. Then again roll and make the naan. Sprinkle some sesame seeds and place the naan on the baking sheet and bake for about 1-2 minutes.

6. Once the surface of the naan turns brown, transfer it on the plate and apply some melted butter on the top. Serve hot. Appetising Peshwari Naan is ready to serve hot along with any gravy dish. You can also eat the dish without any gravy.

And here we come to an end. So, this is all about Naan, and its types. Make sure that you eat all the mentioned types of Naan and also the ones that I have forgotten to mention. Time to say ‘Hasta la vista’.