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Large tandyr ovens used to bake nan as well as cook meat are typically located outdoors. Unlike Indian tandoor ovens, in Central Asia the tandyr can be used in a vertical or horizontal position, although the bread is always baked in the fashion of a vertical oven, with the bread stuck onto the inner walls of the oven. [1]
It is also a mispronunciation of نانِ کوتاہ naan-e-koṭah – shortbread where نان naan means Bread, and کوتاہ koṭah means short. [5] So it's a bread which is taken as a snack for settling the 'false' hunger. To support this claim, کوتاہی koṭahi in Urdu means mistake – shortcoming.
Shirmal is a mildly sweet naan made out of maida, leavened with yeast and baked in a tandoor or oven. Shirmal was traditionally made like roti. Today, shirmal is prepared like naan. The warm water in the recipe for naan roti was replaced with warm milk sweetened with sugar and flavored with saffron and cardamom.
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]
Spices and chopped onions are added along with water to make the dough, and it is patted into circles, after which it is roasted on a griddle with some ghee or oil. It is often served with homemade butter. [2] Indian breads of Central Asian origin, such as naan and tandoori roti, are baked in a tandoor. Naan is usually leavened with yeast.
Sliced white bread spread with butter or margarine and covered with tiny beads of sugar, served at children parties. Flatbread: Mesopotamia and Egypt: Bread made with flour; water, milk, yogurt (or similar), and salt, and then thoroughly rolled into a flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread.
Coat a large bowl with butter and place the dough inside, coating it with butter as well. Place the dough in the refrigerator and allow it to rise for 8 to 10 hours.
Braided, made with wheat flour, yeast, oil/butter and eggs (optional), usually made by Jewish people for the Shabbat. Chapati: Flatbread: India: Chapati is a circular flatbread made of flour, water, and oil that is then cooked on a stove. It's been a staple in Indian households for many centuries and is even mentioned in old Sanskrit texts.