Indian Bread (Naan)

Indian Bread (Naan)

The earliest appearance of “nan” in English is from 1810, in a travelogue of William Tooke. The Persian word nān ‘bread’ (Uzbek non/нон) is already attested in Middle-Persian/Pahlavi as n’n ‘bread, food’. The form itself is of Iranian origin.

Unlike some other staple Indian breads, which are unleavened and crafted from durum wheat flour, or atta, fluffy naan is made with all-purpose flour and yeast. Traditionally, the dough is slapped against the chimney wall of a clay tandoor oven and baked over wood fires, but many home cooks make it on the stovetop. It is best savored hot and slathered with ghee.

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Clarified Butter VS Ghee

Clarified Butter VS Ghee

Same technique, but Ghee simmered longer to bring out butter’s inherent nutty flavor!

Clarified butter is made by melting butter and allowing the ingredients to separate by density. The milk solids and water are separated from the butter fat. As the butter melts and simmers the water evaporates, milk solids sink to the bottom and the butter fat (the part you want) and whey protein rises to the top. You can then very carefully skim off the whey protein and pour the butter fat into a jar and store in the fridge for future use.

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