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The Jingzhou style of guokui, a flatbread prepared inside a cylindrical charcoal oven much like a tandoor, has been described as "Chinese naan". [13] It is also an integral part of Uyghur cuisine and is known in Chinese as 饢 ( náng ).
Obi non or lepyoshka (лепёшка, "flatbread"), is a kind of flatbread in Afghan, Tajik and Uzbek cuisine. It is shaped like a disc and thicker than naan. Obi non are baked in clay ovens called tandyr. [5] [6]
Luchi – deep-fried flatbread from Bengal similar to Puri but made with maida flour instead of atta. Manda roti (Rumali roti): Traditional Indian flatbread which thin like handkerchief and cooked on upturned pot. It was known as Mandaka in ancient India. [5] Naan – oven-baked leavened flatbread Keema naan – naan stuffed with minced meat
If you can find them (or feel like making them yourself), serve the dip with a traditional Iranian flatbread like barbari or lavash. Pita bread or naan work fine too. Pita bread or naan work fine too.
Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like breads around the world, roti is a staple accompaniment to other foods. [ 5 ]
It is like a baked variety of Puri. Poli : made from whole wheat flour, water and salt. It is folded and layered round flat bread. Pol roti : made from scraped coconut and wheat or kurakkan flour, with green chillis and onion; Puri (Indian subcontinent): prepared from dough of atta and salt; Ragi rotti (India and Sri Lanka)
This microwavable meal features tender pieces of chicken coated in a spicy cream sauce atop a bed of basmati rice. You can even pair it with some garlic naan to scoop up all that extra gravy goodness.
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.