Masala naan: the spicy naan you didn’t know you were craving
Indian cuisine has gifted the world a variety of breads, and each of them comes with a distinct flavour, texture and culinary. Among these, masala naan, often referred to as spicy naan, stands out as the fusion of the soft pillow naan bread with a bunch of aromatic spices. Traditionally, it is cooked as tandoor naan, and the spicy variation is quickly becoming their favourite in homes, food trucks, and restaurants across the globe. This article explores the origin, preparation and rising popularity of masala naan, highlighting why this bread is something that you must try.
The origins of masala naan
Naan traces its roots back to ancient Persia before making its way to India and South Asia. Traditionally, it is cooked in clay ovens, that is referred to as tandoors and has become the iconic part of Indian meals. Plain naan has a soft, neutral taste, but chefs began experimenting with spices to give it a zestier flavour. Addition of garlic, coriander, chilli and herbs created the way we enjoy the masala naan or spicy naan.
What exactly is masala naan?
Ingredients make it special. Masala naan includes all-purpose flour or wheat flour, baking powder or yeast, yoghurt for softness, a blend of spices such as cumin, garam masala and chilli flakes, and fresh herbs like coriander or mint. The flavour profile comprises of soft and fluffy base with a slightly smoky edge from the tandoor. Besides, there are layers of spices and herbs that deliver the heat, aroma and complexity. Also, it turns out to be the versatile balance of comfort and boldness.
Tandoor naan and the traditional way to cook it
The secret behind perfect masala naan lies in the method of preparation. Tandoor cooking includes traditionally slapping the naan against the walls of the clay tandoor oven, where it bakes at extremely high heat. Also, the texture makes it fluffy inside, crisp outside, and infused with a smoky flavour. There are modern adaptations as well in the form of letting naan be cooked on stovetops or in electric ovens. Authentic tandoor naan also reigns supreme even today.
Masala naan versus other types of naan
Spicy naan compares to other variations in the form that plain naan is soft and neutral, and goes perfectly with the curries. Garlic naan is infused with garlic flavour and is a restaurant favourite. Butter naan is rich and indulgent when it is brushed with butter. Cheese naan is stuffed with cheese for a fusion twist. Masala naan or spicy naan is elevated with spices, heat and herbs for the adventurous palates.
Pairing masala naan with dishes
Bold flavours make masala naan an excellent companion for the vegetable dishes, rich curries, street food and the fusion meals. Rich curries include the paneer butter masala, lamb rogan jos and chicken tikka masala, while vegetable dishes that can complement it include chana masala, aloo gobi or baingan bharta. Street food goes perfectly well with stuffed masala naan in the form of kebabs or also spiced fillings for the portable snack. If you are looking for the fusion meals, then you can use them as a base for wraps, pizzas or even sandwiches.
Rising popularity of spicy non in Indian restaurants worldwide
There has been an increasing number of meals across North America, Europe and the Middle East. Also, it is appealing to the diners who are looking for something bold yet familiar in Canadian cities. It can be said that with the USA’s growing south Asian food scene, masala naan has emerged as a trendy choice in food trucks and tandoor-based eateries. Customers have also been searching for unique flavours and thus go for picking spicy naan as an exciting alternative to traditional bread.
Instructions
How to make masala naan at home?
Authentic results require a tandoor, but you can still prepare masala naan in the modern kitchen. The step-by-step process is as follows:
Step 1: Prepare the dough, mix the flour, baking powder. Pour the yeast, yoghurt and water rest for 1 to 2 hours.
Step 2: Prepare the dough, mix the flour, baking powder. Pour the yeast, yoghurt and water rest for 1 to 2 hours.
Step 3: shape and roll. Divide into balls and roll into the oven or round shapes.
Step 4: Cook it in a skillet. You can cook it on both sides until brown spots appear in an oven at a high temperature for a smoky finish. For authenticity, you can use a tandoor if it is available.
Step 5: finish it with butter, ghee, or garlic oil for added richness.
Why is masala naan so irresistible?
You can get the flavorful experience with the combination of the comfort of naan with the excitement of spices. Also, it is great for versatile use. It works fine with curries, snacks or fusion recipes. The cultural appeal is a noteworthy aspect as well. Also, it has become a growing trend in the form of a favourite in Canadian cities and beyond.
Benefits of adding spicy naan to menus
Restaurant caterers and food trucks benefit by offering masala naan because it is different from the rest in the list and stands out from the standard naan varieties. Also, it appeals to the spice lovers and adventurous eaters. The versatility makes it stand out. It can be sold as a side, wrap base, or fusion dish. The authenticity that it carries also makes it a favourite among people. It showcases the cultural richness of Indian tradition, traditional tandoor cooking.
