What is Nan Bread?

Nan is Indian bread that is made from wheat and leavened with yeast. It is traditionally flat and shaped like a tear. Nan is baked in a “tandoor” oven over hot charcoal. This natural way of baking bread requires particular care and is responsible for the typical taste.

The typical Nan recipe consists of white flour, salt, yeast and enough yoghurt to produce soft and smooth dough. The dough is kneaded for a few minutes and is left to rise. It is then divided into several smaller pieces that are drawn out before baking. In Indian cuisine, Nan bread is typically spiced with aromatic herbs such as kalonji seeds (nigella) and brushed with melted butter or ghee (clarified butter).

History

Nan bread was first mentioned in the notes of Amir Khusrau (1300 AD) in Delhi. In Mughal times (a state of the Indian subcontinent between 1526 and 1858), Nan was a popular breakfast food of the royals, together with qeema or kabab.

When numerous curry restaurants opened in England in the 1970ies, Indian cuisine became increasingly popular in the West. Consequently, Nan bread became widely popular beyond India. Today it is not only used in Indian cuisine but also in other styles of cooking. Nan is, for instance, an excellent accompaniment for salads in the barbecue season.

Nährwerte / 100g