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Naan-e-Tunuk was a light or thin bread, while Naan-e-Tanuri was a heavy bread and was baked in the tandoor. [9] During India’s Mughal era in the 1520s, naan was a delicacy that only nobles and royal families enjoyed because of the lengthy process of making leavened bread and because the art of making naan was a revered skill known by few.
Tandyr nan is a type of Central Asian bread [1] [2] cooked in a vertical clay oven, the tandyr or tandoor. It is circular and leavened with yeast, and typically has a crisp golden surface. They are often decorated by stamping patterns on the dough, and can be topped with ingredients like sesame seeds, nigella seeds, or thinly sliced onion. [3]
In Persian sangak means "pebble". The bread is baked on a bed of small river stones in an oven. There are usually two varieties of this bread offered at Iranian bakeries: one that has no toppings; and a more expensive variety traditionally topped with onion seeds but more commonly with sesame seeds, [2] or, more rarely, with cumin, black cumin, caraway or even dried aromatic herbs.
In Afghanistan and northeastern Iran, these biscuits are called کلچهٔ خطائی kulcha-i khaṭāʾī in Persian (kulcha is a type of Afghan, Iranian and Indian bread similar to nān). [4] It is also a mispronunciation of نانِ کوتاہ naan-e-koṭah – shortbread where نان naan means Bread, and کوتاہ koṭah means short. [5]
Six recipes for bread baked in a tannur are included in Ibn Sayyar al-Warraq's 10th century Kitab al-Tabikh cookery book. As a result of the economic sanctions imposed on Iraq in the 1990s there was an increase in the making of bread in the traditional way in a tannur.
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.
Summary: Recipes for more than sixty varieties of flatbreads along with 150 recipes for traditional accompaniments to the breads, including chutneys, curries, salsas, stews, mezze, smorgasbord, kebabs, etc.
Taftan or taftoon (Persian: تافتان) is a leavened flour bread from Iran, introduced to Kuwaiti and South Asian cuisines. [1] It is made with refined flour, milk, yoghurt, and eggs and baked in a clay oven. [1] It is sometimes flavoured with saffron and a small amount of cardamom powder, and may be decorated with seeds such as poppy seeds. [2]