Naan, nan or khamiri is a leavened, oven-baked flatbread found in the cuisines of West, Central and South Asia.
The earliest appearance of “naan” in English is from 1810, in a travelogue of William Tooke. The Persian word nān ‘bread’ (Uzbek non/нон) is already attested in Middle-Persian/Pahlavi as n’n ‘bread, food’. The form itself is of Iranian origin; cognate forms include Parthian ngn, Balochi nagan, Sogdian nγn-, Pashto nəγan ‘bread’.
The form naan has a widespread distribution, having been borrowed in a range of languages spoken in central and south Asia, where it usually refers to a kind of flatbread. The spelling naan is first attested in 1979, and has since become the normal English spelling.
2 1/4 cups plain flour (maida)
2 tsp levelled , baking powder
1/3 cup curds (dahi)
4 tsp butter
4 tsp sugar
2 to 4 tsp ghee
1 1/2 tsp salt
1/3 cup milk
For The Topping
1 tsp aniseeds (vilayati saunf)
1 tsp poppy seeds (khus-khus)
1 tsp nigella seeds (kalonji)
2 tsp liquid ghee
- Sieve the flour. Add the sugar and salt.
- Apply the butter to the flour.
- Make a well in the centre. Put the baking powder in the centre and cover with the curds.
- Wait for 1/2 minute.
- Make a soft dough by adding the milk and enough water.
- Knead the dough very well.
- Add the ghee and knead again.
- Keep the dough under a wet cloth for 3 hours.
- Roll out naan in the shape of triangles.
- Mix the ingredients for the topping.
- Spread a little of the topping mixture on each naan and bake in a tandoor.
- Serve hot with butter.