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"Naan"-Traditional Naan Recipe

Although one of Mission Road Foods most popular menu items is Naan, we don't make a strictly "traditional" Naan.... so it's Naan-traditional. Get it? (we're just full of puns, here!)


That's right! We make our own version of Naan. We want to tell our readers a little about about the differences between our Naan recipe and more traditional Naan recipes, as well as some of the history and origin of this delicious flatbread.



The History of Naan


Many people tend to believe that Naan had it debut a few thousand years ago in Persia, but this is actually not true. Although many delicious Persian recipes are often paired with Naan, such as kebabs, Naan origins actually took place during the Mughal era in India, when yeast that was used to brew beer was brought over from Egypt, over 2,500 years ago. Rumor has it that is was cooked as a delicacy at the Imperial Court and served to the royal families as a breakfast favorite.


Quick Fact!

Did you know that Egypt was using yeast to brew beer as early as 2000 BCE?





Although Naan is believed to have been around much longer, this Asian bread was originally noted in text by the poet and musician Amir Khusrow in 1300 AD.


Bread so good, they write songs and poems about it!



International Bread


We already covered that bread is often found in Persian and Indian cuisine, but did you know that Naan is used in a multitude of other countries as a choice bread?


Here's a list of countries that you can often find Naan as a bread of choice in traditional dishes over the centuries:


- India

- Persia

- Pakistan

- Myanmar

- Afghanistan

- Uzbekistan

- Iran

- Tajikistan

- Xingjian (Chinese region)



Naan Enters the Western World


Around the year of 1799, an English Historian named William Tooke mentioned Naan bread in his logs and later references it into his etymology with the Encyclopedia of Russia. Naan has finally become a global commodity!


Over the last few centuries, Naan flatbread has become so popular that it can easily be found in any Indian restaurants and fine cuisine in the USA, Europe, and Canada. Naan can easily be found at most grocers, but nothing beats homemade Naan compared to the industrialized stuff!


Which brings us to our next point....



Mission Road Foods Homemade Naan


We mentioned that Mission Road Foods' Naan isn't made traditionally, so let's quickly talk about what a traditional Naan is.


Traditional Naan is made with flour, water, yeast, salt, and sometimes yogurt, cooked in a tandoor oven. Mission Road Foods' recipe does not have yogurt in it, and instead has experimented with a recipe which includes egg, buttermilk powder, heavy cream and ghee, giving this bread a lot of depth and flavor while still keeping it light and fluffy. Mission Road Foods also cooks Naan solely in Cast Iron Skillets, which, by the way, gives the flatbread that perfectly crispy crust!


We're not trying to give away recipe secrets, here! In fact, we encourage our customers and readers to try making Naan at home, because... well, it's fun and delicious!


So go on! Try out our recipe below....



Mission Road Foods Homemade Butter Naan Recipe

(Naan(non)-Traditional Naan)


Ingredients

200g whole wheat flour

800g bread flour (we use King Arthur Baking Company's)

24g buttermilk powder

24g salt

50g melted ghee or butter

600g of water

100g heavy whipping cream

1 egg

1g yeast


250g (2 sticks) of melted butter or ghee (for frying in cast iron pan)


Directions

- Mix all wet ingredients (water, melted butter, egg, heavy cream) in a large bowl.

- Add all dry ingredients and place in mixer on low speed for 6 minutes.

- Store in a container, covered (in a 6qt cambro or bowl with plastic wrap) for 1 hour at room temperature.

- Roll Naan dough into evenly distributed balls (approximately 135g each).

- Place balls on a baking sheet, lined with parchment paper or sprayed with your choice of non-stick spray.

- Covered Naan balls with plastic wrap and proof at room temperature for 2 hours.

- After 2 hours, shape dough balls into oval or round shape, by gently stretching.

- Heat cast iron pan on stove and heat to about 480 degrees (medium to high heat).

- Melt ghee or butter and place about two tsp (teaspoon) into pan.

- Place Naan into frying pan and lightly brush with about 1 tsp of butter or ghee.

- Fry in cast iron pan on one side until lightly brown (about 1 minute). Quick note: bubbles will begin to form and Naan will fluff quickly and begin to slow down right before it should be flipped.

- Flip Naan onto other side and fry in cast iron pan for another minute, or until lightly brown.

- Let Naan rest on cooling rack for about 20 minutes, or when Naan has stopped steaming.

- Eat fresh or store in a plastic bag (with a paper towel!) to keep fresh up to one week.


Makes 12-13 servings (1 dozen Naan)



... OR you can Order some Naan from us and we'll take charge of cleaning the dishes!






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