Bangladeshi Naan

Bangladeshi Naan Recipe - Vegetarian Food from Bangladesh

Region / culture: Bangladesh | Preparation time: 1 hour 30 minutes | Cooking time: 8-10 minutes | Servings: 8 |

Vegetarian diet

Introduction

Bangladeshi Naan is a type of leavened bread that has become a staple in South Asian cuisine. This particular recipe brings a touch of Bangladesh to your kitchen, offering a soft, fluffy texture with a slight tang from yogurt, and a rich aroma from the clarified butter (ghee). Perfect as a side dish or for scooping up curries and gravies, this naan recipe is a delightful exploration of traditional Bangladeshi flavors.

History

The tradition of making naan dates back over a thousand years, with its origins rooted in the Indian subcontinent. It is believed that naan bread was brought to India by the Persians, and it quickly became a popular staple in the region. Over time, various regions, including Bangladesh, developed their own versions of naan, incorporating local ingredients and cooking techniques. This Bangladeshi Naan recipe is a testament to the rich culinary heritage and the shared history of South Asian cuisines.

Ingredients

1.5 packages of active dry yeast
1 tsp of sugar
4.25 cups of all purpose flour
1.5 tsp of salt
0.5 cup of yogurt
1 lightly beaten egg
5 tbsp of melted ghee (or clarified butter)
2 tbsp of poppy or sesame seeds

How to prepare

In a small bowl, combine yeast, sugar, and 5 tbsp of water. Stir well.
Let the mixture stand for about 5 minutes until it becomes foamy.
Sift flour and salt into a large bowl.
Create a well in the center of the flour.
Add the egg and yogurt to the yeast mixture.
Pour in 5 tbsp of warm water and stir.
Pour the yeast mixture into the well in the flour.
Stir from the center until the ingredients are mixed into a smooth batter.
Stir in ghee.
Knead the dough on a board for 15 – 20 minutes, or about 2 minutes in a food processor.
The dough should be elastic but not sticky.
Place the dough in a covered bowl and allow it to rise until it doubles in size (approximately one hour).
Divide the dough into eight pieces.
Lightly knead each piece and flatten it into an oval shape, resembling a pear.
Place the dough on baking sheet(s) and cover with a damp cloth. Let it rise for about 15 minutes.
Brush the dough with ghee and sprinkle with seeds (optional).
Bake in a preheated oven at 450°F (232°C) for 8 – 10 minutes, or until golden brown.

Variations

1. Garlic Naan: Add minced garlic into the dough or brush with garlic-infused ghee before baking.
2. Cheese Naan: Stuff the dough with a mixture of cheese before baking for a gooey, delicious twist.
3. Whole Wheat Naan: Substitute half of the all-purpose flour with whole wheat flour for a healthier version.

Cooking Tips & Tricks

1. Ensure the water used to activate the yeast is warm, not hot, to avoid killing the yeast.

2. Kneading the dough thoroughly is key to developing gluten, which gives the naan its characteristic chewy texture.

3. Letting the dough rise in a warm, draft-free area will help it double in size more effectively.

4. Brushing the naan with ghee before baking adds a beautiful golden color and rich flavor.

5. Using a preheated oven is crucial for achieving the perfect puff and char on the naan.

Serving Suggestions

Bangladeshi Naan is versatile and can be served with a variety of dishes. It pairs beautifully with curries, stews, and grilled meats. It can also be enjoyed with a dab of ghee or butter, or used as a base for naan pizza.

Cooking Techniques

Traditional naan is cooked in a tandoor, a cylindrical clay oven. However, a very hot conventional oven or a cast-iron skillet on the stovetop can also yield excellent results.

Ingredient Substitutions

1. Vegan Naan: Substitute dairy yogurt with a plant-based yogurt and use plant-based butter instead of ghee.

2. Gluten-Free Naan: Use a gluten-free all-purpose flour blend in place of regular all-purpose flour.

Make Ahead Tips

The naan dough can be prepared ahead of time and stored in the refrigerator for up to 2 days. Allow it to come to room temperature before dividing and baking.

Presentation Ideas

Serve the naan in a traditional basket lined with a cloth to keep them warm. Garnish with fresh cilantro or parsley for a touch of color.

Pairing Recommendations

Bangladeshi Naan goes well with hearty dishes like lamb curry, chicken tikka masala, or lentil dal. It also pairs nicely with refreshing cucumber raita or a tangy chutney.

Storage and Reheating Instructions

Store leftover naan in an airtight container at room temperature for up to 2 days or freeze for longer storage. Reheat in a 350°F oven or on a skillet until warm and soft.

Nutrition Information

Calories per serving

A single serving of Bangladeshi Naan contains approximately 300-350 calories. The majority of these calories come from carbohydrates and fats.

Carbohydrates

A single serving of Bangladeshi Naan primarily provides carbohydrates, with approximately 45-50 grams per serving. The all-purpose flour used in the recipe is a significant source of these carbohydrates, which are essential for energy.

Fats

This naan recipe contains a moderate amount of fats, with about 10-15 grams per serving, mainly from the clarified butter (ghee) and yogurt. These fats contribute to the naan's moist, tender texture and are an important source of energy.

Proteins

Each serving of Bangladeshi Naan offers around 8-10 grams of protein, primarily from the all-purpose flour and yogurt. Protein is crucial for building and repairing tissues in the body.

Vitamins and minerals

While not a significant source of vitamins and minerals, this naan recipe does provide small amounts of calcium and phosphorus from the yogurt, and iron and B vitamins from the all-purpose flour.

Alergens

This recipe contains gluten (from all-purpose flour), dairy (from yogurt), and eggs, which are common allergens. Individuals with allergies to these ingredients should avoid this naan or seek suitable substitutions.

Summary

Bangladeshi Naan is a carbohydrate-rich food that also provides proteins, fats, and a small amount of vitamins and minerals. It is a high-calorie food item, making it an energy-dense choice suitable for pairing with lighter dishes.

Summary

This Bangladeshi Naan recipe is a delightful way to bring the flavors of Bangladesh into your home. With its soft, fluffy texture and rich, buttery taste, it's the perfect accompaniment to a wide range of dishes. Whether you're a seasoned baker or new to making bread, this recipe offers a simple yet satisfying experience with room for creativity and personalization.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Bangladeshi Naan. It was a warm summer day, and I had been invited to a friend's house for dinner. I had always been a fan of Indian cuisine, so when I saw the fluffy, golden naan bread being served alongside a spicy curry, I knew I had to learn how to make it myself.

My friend's mother, Mrs. Ahmed, was the one responsible for the delicious meal. She had learned how to make naan from her own mother, who had passed down the recipe through generations. As I watched her expertly shape the dough and cook it in a hot tandoor oven, I knew I had to ask her for the recipe.

Mrs. Ahmed was more than happy to share her family's secret recipe with me. She explained that the key to making perfect Bangladeshi naan was to use a combination of all-purpose flour, yogurt, and a touch of sugar. The dough needed to be kneaded until it was smooth and elastic, then left to rest for at least an hour to allow the flavors to develop.

After the dough had rested, Mrs. Ahmed showed me how to divide it into small balls and roll them out into thin circles. She then demonstrated how to cook the naan on a hot griddle, flipping it over when it started to puff up and develop those characteristic charred spots.

As I watched Mrs. Ahmed work her magic, I couldn't wait to try making Bangladeshi naan in my own kitchen. I knew that it would take some practice to get it just right, but I was determined to master the art of this delicious bread.

I began by gathering all the ingredients I would need: flour, yogurt, sugar, salt, and yeast. I followed Mrs. Ahmed's instructions carefully, kneading the dough until it was smooth and elastic, then letting it rest for an hour. When the dough had doubled in size, I divided it into small balls and rolled them out into thin circles.

I heated up my griddle and carefully placed the first naan on it, watching as it began to puff up and develop those signature charred spots. I flipped it over and cooked it on the other side until it was golden brown and cooked through.

When I took my first bite of the freshly cooked naan, I knew that all my hard work had paid off. The bread was soft and fluffy, with a slightly tangy flavor from the yogurt and a hint of sweetness from the sugar. It was the perfect accompaniment to the spicy curry I had made to go along with it.

From that day on, Bangladeshi naan became a regular fixture on my dinner table. I would make it for family gatherings, potlucks, and any time I was craving a taste of India. It always brought back memories of that warm summer day when I first learned how to make it from Mrs. Ahmed.

As the years went by, I continued to experiment with different variations of the recipe, adding herbs, spices, and even cheese to create new and exciting flavors. But no matter how many different types of naan I made, the original Bangladeshi recipe always held a special place in my heart.

To this day, whenever I make Bangladeshi naan, I think of Mrs. Ahmed and the kindness she showed me in sharing her family's recipe. I am grateful for the opportunity to learn from her and carry on the tradition of making this delicious bread. And I hope that one day, I will be able to pass down the recipe to my own grandchildren, just as Mrs. Ahmed did for me.