The Evolution of the Naan

Naan (Persian: نان‎, romanized: nān) originates from ancient Persia, but since then has traveled and evolved considerably over the years.

In South Asia traditionally naan is a softer, thicker bread in comparison to a chapati which is leavened with yeast or a starter.

But recently an unconventional approach to making naan has taken over...

One where meaty and vegetarian fillings and toppings have been introduced as additions.

Here is one such filling being prepared for a Philly cheese steak naan.

The naan base here is made conventionally with yeast, salt and water to make a dough, and kneaded and rested. After this, the dough is divided into balls and flattened into circular discs. But that is where the similarity ends.

Whereas a normal naan would be then placed in a Tandoor, which has a high temperature, this naan is placed in a circular metal mold and baked in a wood fired oven.

It is stuffed with a variety of fillings, thus elevating this simple bread to a new level. Similar to the Italian calzone, a stuffed naan is baked but the pizza dough is replaced with naan.

The dough can either be folded over the stuffing, or another layer of rolled out dough can be placed on top. Stuffing ranging from sweet, savory and spicy are all popular choices, but here the naan is being prepared with steak and cheese.

Small slits are made at the center of the naan base...

and folded back to enclose the filling.

While the sub-continent contains many recipes for stuffed paratha, the concept of a stuffed naan is a relatively new one. Here the naan base is first being glazed generously with chicken gravy..

And sliced mushrooms are then added for extra texture.

Shredded chicken tikka is placed on top.

Freshly grated mozzarella is the next layer added to the naan.

A final naan layer is carefully placed on top of the initial base to seal in the fillings to make a creamy chicken tikka stuffed naan.

The top of the stuffed naan is brushed with oil, ready to be placed in the wood fire oven.

There are international flavors such as the shawarma and Philly cheese steak, as well as the Nutella Oreo naan, peanut butter and Nutella naan that can make for a great dessert after a savory meal.

Creamy tikka naan being baked in the custom-made wood fired oven.

The Philly cheese steak naan after baking.

These varieties of naans were concocted in order to provide a different take on an age-old food staple, and create a fusion of national and international tastes. Savory naans are served with an assortment of condiments such as garlic mayo sauce and a side of french-fries.

Since its inception, the concept of stuffed naans has spread throughout the rest of the country, where upscale eateries and regular cafes are serving up their own versions of this sought-after classic.