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The earliest mention of naan in the region comes from the memoirs of Indo-Persian Sufi poet, Amir Khusrau living in India during the 1300s AD. Khusrau mentions two kinds of naan eaten by Muslim nobles; Naan-e-Tunuk and Naan-e-Tanuri. Naan-e-Tunuk was a light or thin bread, while Naan-e-Tanuri was a heavy bread and was baked in the tandoor. [9]
Tandyr nan is a type of Central Asian bread [1] [2] cooked in a vertical clay oven, the tandyr or tandoor. It is circular and leavened with yeast, and typically has a crisp golden surface. They are often decorated by stamping patterns on the dough, and can be topped with ingredients like sesame seeds, nigella seeds, or thinly sliced onion. [3]
The dough is garnished with sesame seeds before baking the naan. Aloo paratha – The dough of bread is filled with mashed potaoes. The potatoes can include different kind of spices. Bajre ki roti – This bread is made of pearl millet flour. It can be made as salt bread or sweet bread.
Modern ceramic wood-fired tandoors. A Pakistani tandoor. A tandoor (/ t æ n ˈ d ʊər / or / t ɑː n ˈ d ʊər /) is a large vase-shaped oven, usually made of clay.Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti and naan, as well as to roast meat.
A bread product made by a long fermentation of dough using naturally occurring lactobacilli and yeasts. In comparison with breads made quickly with cultivated yeast, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli. Spelt bread: Yeast bread Georgia Armenia: Made mainly with spelt flour or coarse meal ...
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In Persian sangak means "pebble". The bread is baked on a bed of small river stones in an oven. There are usually two varieties of this bread offered at Iranian bakeries: one that has no toppings; and a more expensive variety traditionally topped with onion seeds but more commonly with sesame seeds, [2] or, more rarely, with cumin, black cumin, caraway or even dried aromatic herbs.
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