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A roti of fine white maida, leavened, rolled out oval in shape, sprinkled with nigella kalonji seeds and baked in a tandoor or ordinary oven. In about ADAmir Khusrau notes naan-e-tanuk light bread and naan-e-tanuri cooked in a tandoor oven at the imperial court in Delhi.
Naan was in Mughal times a popular breakfast food, accompanied by kheema or kabab, of the humbler Muslims. It is today associated with Punjabis, and is a common restaurant item, rather han a home-made one, all over India.
Achaya [Oxford University Press: The ancient recipe remains virtually unchanged. Current applications for this bread product reflect a broad range of culinary adaptation and professional creativity.
Foodservice professionals agree wraps of all kinds are hot. Lavash are baked in tandoor ovens. It is leavened and baked in a tandoor. Lavash is served with kebabs and is used to scoop up food or wrap round food before being eaten Its origins are ancient and it is also known a lavash depending upon the region.
As in the other countries of this region large batches of this bread are made and stored for long periods. Lavash can be used as a plate, a saucepan, a spoon, or a napkin.
Ranging from soft and pliable to crisp and cracker-like, lavash is a staple throughout the Caucasus, Iran, Lebanon, and Syria. In Armenia, it became an important form of national self-expression and wisdom A very special tool is the batat or rabata, a wool- or hay-filled cushion used for stretching the dough.
Every Armenian household would have a set ot two batats: The bug cushion was used for baking lavach, while the little one was for smaller and thicker circle bread Tradionally, lavash is baked in a typical Middle Eastern tandoor-style oven, called a tonir in Armenia Armenians used to bake lavash in autumn, to be stored for use throughout the winter.
It was dried, stacked in piles, covered with clith, and stowed away. Top make the dried lavash soft again, it was moistened with water and covered with cloth for half an hour. Bloomington IN] p.
Many of the flatbreads eaten today have changed little over the last several thousand years. Flatbreads, such as sanguake in Iran, lavash in Armenia, and fetir made by the Bedouin in Israel, are all of ancient origin.
When people first began cultivating grain, flatbreads were an obvious solution to the problem of how to turn hard grain into edible food; the grain could be pounded into flour, mixed with water, and cooked on a hot stone.
The earliest method of cooking flatbreads probably involved spreading a dough or a batter over a very hot rock, then peeling the bread off from the rock when it had finished cooking, a method still used by the Hopi in making their remarkable blue corn piki bread. It is also very much like the Bedouin breads from Jordan.
Oven-baked flatbreads most likely came into existence not long after, as the idea was essentially the same. Instead of cooking the bread on a rock that had been heated in, or over, a fire, the bread could be baked in a "room" of hot rock or clay that had been preheated with fire.
A tandoor oven an oven of ancient origin still in use all the way from western China to India to Mali in central Africa operates on this principle.
After the oven is preheated, flatbreads often called naan are slapped against the hot oven walls, then skillfully lifted off when they are done.Are you about starting a bakery Business from home (bread, dessert & cupcake)?
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