Restaurant Style Plain Naan is a soft and chewy, leavened, tawa-fried or oven-baked flatbread. In modern times, Naan is the most ordered dish in restaurants and are typically served with a gravy dish or dal. You will discover different kinds of naan with varying thickness, flavors and texture. Paratha, roti, tandoori roti, bhatura, poori, naan and kulcha are some of the commonly made flatbreads in Indian Cuisine. Originally Naan dough was leavened using a bread starter that was left from the previous batch. The procedure was similar to making of curd using a starter. In modern times, leavening agents like yeast, baking soda etc. has replaced the use of bread starters. In Restaurant Style Plain Naan, baking soda is used as the leavening agent. If you order Restaurant Style Plain Naan in Indian restaurants, you will discover the flavor and texture varying in different places. Each region has their own versions in preparation. It varies from pace to place though the basic concepts remain the same.
Restaurant Style Plain Naan is a soft, delicious and chewy flatbread that goes great with gravies like paneer tikka masala, chicken sukha or any such vegetarian or non-vegetarian dish. Yet naan is not prepared as a staple in Indian homes. It is chapati or roti (unleavened flatbread from whole wheat flour) that is prepared on a regular basis. To be pretty frank, I do not advice Restaurant Style Plain Naan as a regular course since all purpose flour or maida is quite bad for health. Anyhow an occasional binge is fine. These flatbreads taste so delicious with curries and finally you end up for the dish. And a piece of advice, always relish Restaurant Style Plain Naan hot from the stove. You can discover a well detailed Restaurant Style Plain Naan recipe here.