Naan Bread (The Best Recipe!) - Naan - Rasa Malaysia (2024)

FAQs

Which is the best naan bread? ›

While it may contain more carbs and sugars, it earns its reputation as a healthy alternative with its relatively generous amounts of protein and fiber. Despite its high carb content, naan can be considered a more nutrient-dense alternative to white bread and pita.

Naan bread is soft, fluffy, and chewy, whereas pita bread is denser with a slightly crispy texture on the outside. Naan bread also has a buttery flavor due to the ghee and buttermilk in the dough, which adds an extra dimension of flavor compared to pita bread's more neutral taste.

Afghan naan is different in shape, texture, and taste from Indian varieties. While the main ingredient – wheat flour – is the same, Afghan bakers hand-shape the dough, rather than rolling it out, and their use of a tandoor results in large, pillowy rounds.

Roti is generally considered healthier than naan. Roti is lower in calories and contains zero saturated and trans fats and cholesterol. In contrast, naan tends to be higher in calories and may contain added fats. For a healthier choice, roti is often preferred, especially by those conscious of their dietary intake.

Rice is far healthier than naan. Brown and wild rice are the healthiest types of rice. Problems with naan: naan is calorically dense due to the refined flour.

As stated earlier, naan is high in fat, and specifically high in saturated fats. Pita on the other hand is considered to be a low fat food. Naan does have other benefits, including a higher protein content which will keep you fuller for longer and curb cravings.

NAAN is mainly dough which is high in carbs, so yes, theoretically you can store fat in your gut if you're consuming high quantities of NAAN frequently.

Naan is usually made from Maida ( whitest form of flour) which is not quite good for health. On the daily basis, if consumed, it can give rise to many stomach disorders like constipation and irritable bowel syndrome. It can kill your appetite giving rise to many undesirable health issues.

What race eats naan? ›

Although still a staple of South Asian and Middle Eastern cuisines—and especially associated with Indian cuisine—the versatility and flavor of naan have led to its incorporation into many different dishes and cuisines worldwide.

Flour: Naan is always made with all-purpose flour (or maida). For health reasons please choose organic or atleast unbleached flour. You can substitute all-purpose flour with wheat flour but you will surely not get the kind of fluffy, soft and chewy texture in your naan.

Butter garlic naan is a traditional Indian flatbread and one of the most popular versions of naan. It's made with flour, yeast, salt, sugar, and yogurt.

originating from over 2,500 years ago, naan, today identified as a leavened indian flatbread, traces its history back to old iran or persia, where the word “naan” referred to bread baked on hot pebbles.

Naan is found in the cuisines mainly of Iran, Afghanistan, Central Asia, the Indian subcontinent, Indonesia, Malaysia, Myanmar, and the Caribbean. Primarily composed of white or wheat flour combined with a leavening agent, typically yeast, naan dough develops air pockets that contribute to its fluffy and soft texture.

Some of the most popular flavoured variations are plain naan, Peshwari naan, garlic and coriander naan and cheese naan. A good plain naan dough needs strong bread flour, yeast, black onion seeds, milk, and yoghurt – to give the naan that tanginess.

Roghni Naan is softer, thicker, and richer than plain naan, has a beautiful golden shine on it, and is covered with sesame seeds which add more texture and flavor to it.

Chapati / Roti

Whether you call it chapati or roti, this bread goes by many different names and is perhaps the most popular flatbread in India. Made of a simple recipe of wheat flour and water, every household in India has its own signature take on this Indian flatbread.

Butter naan is indulgence personified. After cooking the plain naan, a generous amount of butter is brushed over the surface, imparting a rich yet buttery flavour. The butter also gives the naan a glossy finish, making it irresistible to resist.