Naans originated in Afghanistan and came to India with the mughals.The nomads carried the dough which got fermented and they cooked it over a earthenware skillet.Now it has become a very popular dish with the North Indians mainly Punjabis and Pakistanis.
Naans are traditionally cooked in ... Read review
Naans originated in Afghanistan and came to India with the mughals.The nomads carried the dough which got fermented and they cooked it over a earthenware skillet.Now it has become a very popular dish with the North Indians mainly Punjabis and Pakistanis.
Naans are traditionally cooked in a " Tandoor or Earthern Oven" but can also be made on a flat "Tawa " or a shallow frying pan.It is made by mixing Flour with some ... ...prepared dough is allowed to rise, after which it is divided into portions, kneaded and rolled out.Then it is stuck to the inside of the tandoor or rolled in an aluminium foil and cooked in the oven.
I love naans , they are best had with a generous amount of butter on them YUMMY!!! and with a boneless chicken curry or Lamb curry or Paneer masala (Cottage cheese)..
Sharwoods naans are good especially the Tandoori Naans, which ... more
Naans originated in Afghanistan and came to India with the mughals.The nomads carried the dough which got fermented and they cooked it over a earthenware skillet.Now it has become a very popular dish with the North Indians mainly Punjabis and Pakistanis.
Naans are traditionally cooked in a " Tandoor or Earthern Oven" but can also be made on a flat "Tawa " or a shallow frying pan.It is made by mixing Flour with some yoghurt, ghee,salt , dry yeast, some sugar and warm water..the prepared dough is allowed to rise, after which it is divided into portions, kneaded and rolled out.Then it is stuck to the inside of the tandoor or rolled in an aluminium foil and cooked in the oven.
I love naans , they are best had with a generous amount of butter on them YUMMY!!! and with a boneless chicken curry or Lamb curry or Paneer masala (Cottage cheese).. Sharwoods naans are good especially the Tandoori Naans, which have already been baked in the Tandoor and packed.There is no chemical added as it has a short shelf life.One needs to use it within a couple of days after buying.The package comes with an expiry date.
Once you unpack, all that one needs to do is to either cover them in some foil and bake in an oven or ideally pop into a hot Tawa or shallow frying pan , and cook on both sides adding some butter(Optional) One can eat naans with any kind of spicy curry, especially goes well with Chicken masala, Lamb Rogan Josh and Spicy chutneys.
It can be cut into smaller portions , and baked in an oven with some toppings like stir fried vegetables and boneless chicken or any left over dry curry , just spread it on top of the naan pieces and bake for a while.It is very tasty to have it this way.
It is good to have some around as one can make a quick meal with it. I eat it plain without any accompaniments with some hot tea.
