The humble Naan bread can be made to taste even better by adding seasonings and spices like turmeric, chilli powder, and even mint. Continue reading to learn about the four varieties of Naan bread that are commonly used in Indian cuisine. Naan is a leavened flatbread that is popular as a side dish in Northern India. It has a rich and interesting history.
Garlic Naan
Garlic and butter go together like clockwork, which is why garlic naan bread is a staple side dish, especially among diners from the West. Owing to its ease of preparation, it pairs well with nearly any Indian dish, retaining its flavour and aroma; nonetheless, a lot of people like dipping the bread into a rich, creamy curry.
Kulcha Naan
Instead of being as soft or fluffy as traditional Indian naan bread, kulcha naan bread is known for its flaky texture since it is made with refined white flour like Maida rather than wheat flour. Having said that, it is a well-liked Indian side dish that isn’t served much in the West. Owing to its stiff texture, kulcha naan can be opened and filled with ingredients like daal or potatoes to create a variety of savoury dishes.
Peshwari Naan
Peshwari naan, in contrast to other varieties, is typically consumed for breakfast. Although it is commonly consumed as a component of Indian cuisine, it actually comes from the Pakistani city of Peshawar. Compared to the familiar and beloved traditional bread, this type of naan is typically much fluffier and filled with nuts, raisins, and coconut shavings.
Keema Naan
Keema naan is a creative take on traditional naan bread. It is stuffed with spiced lamb or goat meat and drenched in butter. This adds so much flavour to the bread that it can be eaten as a snack all by itself, without the traditional accompaniments of chutney. Keema naan is a common method in Indian culture to prevent wasting extra meat.
Kashmiri naan
The traditional flatbread known as Kashmiri naan is a type of naan that comes from the state of Kashmir, which borders both India and Pakistan. Combinations of flour, yeast, sugar, yoghurt, and ghee are used to make the dough. The dough is filled with dried fruits, nuts, and spices like fenugreek, cumin, raisins, glace cherries, and cashews after it has been rolled.
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Next, the naan is baked in a heated tava pan until it is golden brown, cooked through, and slightly puffed. This kind of sweet naan is usually served with tea (Kashmiri chai) or coffee for breakfast or as an afternoon snack. It is frequently served with chutneys, raita, gravy, or spicy curries.
