Chur Chur Naan

Chur Chur Naan Recipe | Stuffed Chur Chur Naan | Chur Chur Paratha Recipe | Chur Chur Naan With All Purpose Flour | Chur Chur Naan Thali | Paneer Stuffed Chur Chur Naan | Amritsari Chur Chur Naan | Amritsari Kulche | Chatpata Naan Recipe | Buttery Naan Bread | Crispy Kulcha | Lunch Recipes | Indian Bread | How To Make Naan At Home| Rajshri Food

Learn how to make Chur Chur Naan Recipe at home with our chef Varun Inamdar.

Chur Chur Naan Ingredients
Introduction – 0:00

Naan Story – 0:25

How To Make Chur Chur Naan – 0:47
All-Purpose Flour/ Refined Flour
2 tbsp Ghee
1 tbsp Refined Flour

How To Garnish The Chur Chur Naan – 3:57
Red Chilli Powder
Chaat Masala
Coriander Leaves
Paneer (grated)
Fried Cashew Nuts
Cheese (grated)

How To Serve Chur Chur Naan – 4:46

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Host: Varun Inamdar
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About Naan
Naan (Persian: نان‎, romanized: nān, Punjabi: ਨਾਨ, Hindi: नान, Pashto: نان Dari: نان,Bengali: নান) is a leavened, oven-baked or tawa-fried flatbread[1] which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Myanmar and the Caribbean. Naan in parts of the Indian Subcontinent usually refers to a specific kind of thick flatbread. Generally, it resembles pita and, like pita bread, is usually leavened with yeast or with bread starter (leavened naan dough left over from a previous batch); unleavened dough (similar to that used for roti) is also used. Naan, similar to some other breads of South Asian cuisine is cooked in a tandoor, from which tandoori cooking takes its name. This distinguishes it from roti, which is usually cooked on a flat or slightly concave iron griddle called a tava. Modern recipes sometimes substitute baking powder for the yeast. Milk or yogurt may also be used to impart distinct tastes to the naan. Milk used instead of water will, as it does for ordinary bread, yield a softer dough.[11] Also, when bread starter (which contains both yeast and lactobacilli) is used, the milk may undergo modest lactic fermentation.

Typically, it is brushed with some water but in some other cultures such as those in the Indian Subcontinent, they brush ghee or butter. It enjoys a special position in the Indian cuisine as it can be used to scoop other foods and gravies or served stuffed with a filling. In South Asian cuisine, naans are typically flavoured with fragrant essences, such as rosewater, khus (vetiver), or with butter or ghee melted on them.

Raisins, lentils and spices can be added. Naan is a natural marriage with Indian and Bangladeshi curries and gravies and can also be covered with, or served as a wrap for, various toppings of vegetables, or cheeses. This version is sometimes prepared as fast food. It can also be dipped into such soups as dal and goes well with sabzis.

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