From Masterchefs to the British Baking Show, Naan has gotten a lot of international attention over the years. The earliest documented obsession began when William Tooke, a British historian, wrote about it in his travelogue in 1803. And we don’t blame them. This leavened, oven-baked flatbread that has traveled from Iran to India and then some more, to Western Asia and Myanmar and even the Caribbean has had an inspiring journey to world domination. Typically it was made from dough made of white flour, ghee or oil, yogurt, yeast, and salt and flattened out and baked in a clay pot, it has been reinvented by chefs from around the world who have been innovating to crack the code for the ultimate pillowy yet crispy and delicious. It’s often paired with the chicken curries and the vegetables. But the latest variations of naans are slowly making them active participants in unlikely dishes, like hummus toast and pizza. However, if you look at the traditional variants, the innovation is endless. From Peshawari or Kashmiri stuffed eating with dry fruits, to Keema (it is stuffed with spicy keema or ground meat, every region and culture has now found new ways to love the already loved Indian bread.
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