NAAN

Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.

A soft-textured bread made from white flour (maida) leavened with khamir, a natural yeast. Popular in northern India, the tear-drop-shaped bread is baked by moistening one side and attaching it to the inside wall of a tandoor oven. The bread cooks in minutes and is retrieved by hooking it from the oven wall with a metal spike. Naan may be decorated with onion, poppy or sesame seeds, chopped garlic or smeared with food coloring. Stuffed naans are made by placing spicy fillings of chicken or panir cheese between two layers of dough before baking.

This resource is much more than a dictionary or encyclopedia. If you wish to know more about cuisines and associated recipes from individual countries, this would be an excellent resource.

Rau, Santha Rama and the Editors of Time-Life Books. 1969. The Cooking of India. Time-Life Books, New York. TIME-LIFE BOOKS, New York.

Individual flat bread made of white flour, shaped somewhat like a large teardrop or leaf, and traditionally baked on the inner wall of a tandoor.

Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999] [Indian, Pakistani, and Sri Lankan pp. 213]

is leavened bread baked in bubbly flat ovals or rounds.

an East Indian flat bread, baked in a tandoor oven and leavened with wild yeast.

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