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| Naan is the bomb at Karavalli |
Do you enjoy good naan bread as much as I do? Do you live and die by the texture of good naan bread? Really? Me too, how funny. The other day myself and a few of my culinary gifted work cohorts decided on grabbing some Indian food for lunch. If you're ever in Saratoga and your craving some decent Indian, make sure you stop by Karavalli on Caroline Street. (Review to come shortly)
Let's get back to naan bread. So, what makes a good naan? The bread is typically popular in South and Central Asia, Iran and in South Asian restaurants abroad. Generally, it resembles pita bread and, like pita bread, is usually leavened with yeast and unleavened dough is also used.
Naan is traditionally cooked in a tandoor, or clay oven, from which tandoori cooking takes its name. Cool eh? Modern day recipes sometimes substitute forms of baking powder for the yeast. Yogurt and/or yogurt powder may also be used to give greater volume and thickness to the naan. Typically, it will be served hot and brushed with ghee or butter and can be used as a scoop and or carrier for a filling.
If you've never tried a good naan bread, go out and taste for yourself. It will make the Persian folk very happy.
