naan

Also known as nan, khamiri, naan bread

Naan () is a leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor. It is characterised by a light and fluffy texture and golden-brown spots from the baking process. Naan is used in many cuisines worldwide.

AI overview

Naan is a fluffy, leavened flatbread baked or fried until golden brown, commonly prepared in a tandoor oven or on a griddle. It has become a popular bread used across many cuisines around the world.

AI-generated from the Wikipedia summary — may contain errors.

Key facts

Food.alternate_name: nan, noon, paan, faan
Food.image: Annapurna_Naan.jpg
Food.cookbook: Naan
Food.region: Asia
Food.main_ingredient: Flour, yeast, salt, sugar, ghee, water

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 91 products

cNutri-Score

4NOVA · Ultra-processed food

Energy: 283 kcal
Fat: 4.7 g
— of which saturates: 1.1 g
Carbohydrates: 45.5 g
— of which sugars: 2.7 g
Fibre: 3.2 g
Protein: 7.7 g
Salt: 253.96 g

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via Open Food Facts · ODbL

Wikidata facts

Image: YosriRotiTempayan.jpg

Show 2 more facts

Commons category: Naan
native label: नान

Sources (3)

via Wikidata · CC0

~6 min read

Article

12 sections

Contents

Etymology
Varieties
Indian subcontinent
Indonesia
Myanmar
China
Japan
France
Elsewhere
Gallery
See also
References

Composed of white or wheat flour and combined with a leavening agent, typically yeast, naan dough develops air pockets that contribute to its fluffy and soft texture. Additional ingredients for crafting naan include warm water, salt, ghee and yogurt, with optional additions like milk, egg, or honey. Baking powder or baking soda can be used instead of yeast to reduce the preparation time for the bread.