Where did Naan Bread originate?

When I first discovered Naan bread, I had no idea it originated in ancient Persia – I found the bakery in Brisbane, but it moved, so I found a recipe online. I still prefer to get it from Breadtop and on the occasions I catch up with one of their stores, it is one of the first things I buy.

The bread is now common around many parts of the world – including the Middle East, Asia, and now in Australia.

On rare occasions I make my own – but never reach the standard of Breadtop.

I know you can buy packaged Naan bread in supermarkets, but nothing reaches the standard I prefer.

Today’s Naan

It was on the spur of the moment that I decided to make some Naan today – I was actually tidying a cupboard and found a recipe – so why not? I had all the ingredients, though my container of yeast had been sitting in the refrigerator for many months. I don’t think it is meant to be kept there, so I wondered if it would work.

And I did do silly things – for I was hasty. I beat the egg with milk, and was supposed to just put half into the flour, but I felt it a bit silly, so added it all, (with fingers crossed), and I was worried that the end result did not rise as it should have. Was it my fridge-living yeast? My extra half an egg and milk?

I kept going. Following the recipe as best I could.

It’s cold, so how do I warm my creation?

I turned the oven on, and after it warmed a little I put the bowl of uncooked naan in it. It did rise a little. Then I followed more directions and created 6 balls of naan and warmed it again. Yes, it rose again.

Then using half of my naan, I rolled it, and flattened it and put it on alfoil on a tray.  I don’t have a ….. to cook it, but I ave always done it in the oven.

Naan bread ready to bake

So, I added the sliced onion and shredded cheese as well as pepper and salt.

Then it was “Hey Google – will you remind me in 20 minutes to check the oven?”

Ready to Eat

Ready to Eat

As I type this, I confess, I have eaten it. Yum. Maybe next time I will add some garlic, but I loved it. Yummy. Have two more pieces to eat. Soon. Tonight? Maybe.

It’s easy to make – most of the time it is waiting for it to rise! Easy.   Here’s a receipt worth trying.  Check it out here. (Note – I cook mine in an electric oven.)

Has anyone here made their own?  Do you have a best recipe.