History Of Naan Bread
History of Bread
Humans have eaten some form of bread since the Neolithic era, when cereal grains were crushed and mixed with water to form a thick paste that could be cooked over the fire and consumed. The Egyptians, in approximately 2600.BC were lucky enough to have a sufficient amount of wild yeasts in the air from the beer brewing to accidently discover its uses in leavening bread.
When ancient man discovered a food which would keep through the winter months, and could be multiplied in the summer, it could be said that civilization began. He might have a reasonably safe store of food to carry him over, which would give him time to develop other useful skills besides hunting, fishing and cattle-herding
Greek sailors and merchants brought the Egyptian flour back to Greece, where bread baking flourished. Rome took over the enterprise after their conquest of Greece, and in 150 BC formed the first Baker's Guilds.
Around 1000 BC, it was thought that the fermentation was discovered, probably by accident. It is believed that some bread was left outside long enough to attract wild yeast spores, causing fermentation. This caused the dough to trap gas bubbles and rise and the technique spread to all countries bordering the Mediterranean.
The first breads were made from grains and seeds harvested from existing wild plants. Later it was discovered that the grains could be ground and the ensuing “flour” mixed with water.
In my previous mail I already explain that who Egyptians developed a cylindrical clay oven to improve technique and the Romans dried sour dough and soaked it in water when needed to add to new dough to give a better result. Other civilizations such as the Incas, Pakistan, Iran, Afghan and Asian, Indian and African cultures were also developing bread baking techniques, resulting in breads such as Tortillas, Chappatis, Naan, Roti and Mealie. Bread and wheat were especially important in Rome where it was thought more important than meat. The Roman welfare state was based on grain distribution to people living in Rome.
The first method of preparing grains was to parch and then boil them whole. The first milling was achieved by crushing wild grain on rocks. Then people began to grind the grain with a mortar and pestle to make porridge or gruel. Eventually, the first round, flat loaves of bread were made from heavy porridge-like pastes of flour and water that were baked in front of the fire. The nearest surviving equivalents are the chapattis of Pakistan/India and Mexican tortillas. The next development was fermentation to make the bread lighter and more digestible. This was probably an accidental discovery from leaving porridge in a warm place for a few days.
Grain milling became simplified in Rome in about 500 BC with the introduction of a rotary quern in which a circular stone wheel turns against a fixed stone wheel (this was the basis of milling up until the nineteenth century). The top stone was turned by animals or domestic slaves, later by waterwheels. This process enabled the Romans to mill four or five grades of flour, reserving the finest and whitest for the wealthy. Coarse wholemeal, which also contained other grains such as millet, was favored by wrestlers and gladiators to build up their strength, so the Romans were aware of the nutritive value of wholemeal flour but chose to use refined white flour.
In Old Testament times, all the evidence points to the fact that bread-making, preparing the grain, making the bread and baking it, was the women's work, but in the palaces of kings and princes and in large households, the bakers' duties would be specialized. Bread was leavened, that is, an agent in the form of a 'barm' was added to the dough which caused the mixture to rise in the shape of our familiar loaf. The hurried departure of the Israelites from Egypt, described in the Book of Exodus in the Bible, prevented their bread being leavened as usual; the Jews today commemorate this event by eating unleavened bread on special occasions. The ruins of Pompeii and other buried cities have revealed the kind of bakeries existing in those historic times. There were public bakeries where the poorer people brought their bread to be baked, or from which they could buy ready-baked bread.
A Bakers' Guild was formed in Rome round about the year 168 B.C. From then on the industry began as a separate profession. The Guild or College, called Collegium Pistorum, did not allow the bakers or their children to withdraw from it and take up other trades. The bakers in Rome at this period enjoyed special privileges. They were the only craftsmen who were freemen of the city, all other trades being conducted by slaves.
The members of the Guild were forbidden to mix with 'comedians and gladiators' and from attending performances at the amphitheatre, so that they might not be contaminated by the vices of the ordinary people. We suppose that the bakers, instead of being honored by the strict regulations, must have felt deprived by them.
The Romans enjoyed several kinds of bread, with interesting names. There was oyster bread (to be eaten with oysters); 'artolaganus' or cakebread; 'spastics' or 'hurry bread'. There was oven bread, tin bread, Parthian bread. There were rich breads made with milk, eggs and butter, but these of course, were only for the wealthy and privileged people. The Egyptian grammarian and philosopher Athenaeus, who lived in the third century A.D., has handed down to us considerable knowledge about bread and baking in those days
The bread also held a religious importance. While exploring Mentuhotep II's mortuary temple, archaeologist found a loaf of bread that was over 4000 years old. It was placed with other objects under the foundation of Mentuhotep II's temple in Western Thebes. The temple itself was believed to be a microcosm of the universe, and sitting in one of the four corners a piece of Ancient Egyptian bread. This symbolizes the important value of the dietary staple.
Contrary to popular belief, slaves did not build the pyramids. Rather, huge armies of paid workers built the ancient tombs that still stand today. These workers were paid in bread. Being the main staple of the Egyptian diet.
Bread and grain were the means of payment for the workers who built the royal tombs in the Valley of the Kings, so bread was really as good as gold in ancient Egypt.
Bread was also seen as a luxury item. For the peasant and common man, a mixture of flour and water was enough to get them through the day. For the Pharaoh and high priest, bread reflected their noble stature by adding honey, fruit and berries, and even sesame seeds.
Archaeologist were digging south of the Sphinx in Giza when they found third millennium B.C., a fully stocked and functioning bakery. This ancient bakery, located next to a grain silo, was stocked with cooking gadgets and utensils and dough making equipment. While looking at these tools, Zahi Hawass discovered that the farmers in rural Upper Egypt today prepare bread similar to how it was made at the ancient bakery. It is called aysh sham or sun bread. It is believed that this bakery might have been able to make enough bread for 20,000 workers. A form of ancient fast food for the pyramid workers, these bakeries ensured a well-fed labor union.
Workers were often paid in loaves of bread. Paintings in the pyramids show that the dead were buried with loaves of bread, to provide sustenance in the afterlife.
Major type of wheat for bread making
Wheat Barley Maize
Rice Sorghum Millet
Oat Rye Triticale
Fonio Buckwheat Quinoa
Potato Yam Taro
Cassava Sago Amaranth
Plantain
History Of Naan Bread
Naan, like many staple foods, has a long history. The first record noting the existence of Naan dates back to 1300 AD.The first recorded history of Naan can be found in the notes of Amir Kushrau (1300 AD) as Naan-e-tunuk (light bread) and Naan-e-tanuri (cooked in a tandoor oven) at the imperial court in Delhi. Naan was in Mughal time`s a popular breakfast food, accompanied by qeema or kabab, of the royals. Naan bread was usually cooked on a flat or slightly concave iron griddle called a taka.
Naan is a flatbread that is a staple food in Southeast and Central Asia. It is especially common in Pakistan, India, Afghanistan, Iran, Uzbekistan, and surrounding regions. Because Naan is popular in so many countries, it has a number of different spellings and pronunciations. In Turkic languages such as Uzbek and Uyghur, for example, Naan is known as nan.
Naan is made of wheat flour and is almost always round. Naan dough is usually leavened with yeast before it is cooked. Once the bread has been cooked, it is typically brushed with ghee, a kind of butter, and then served hot. Some chefs add yogurt or milk to their Naan dough to add softness and volume to the bread. Roti is bread similar to Naan, which is unleavened and is cooked flat on a tawa, a kind of iron griddle.
There are also different kinds of Naan. Naan-e-tanuk is a very light version of the bread. Naan-e-tanuri is a form of Naan made in a tandoori oven. Furthermore, by kneading ingredients into the dough, Naan can be made sweet, savory, or spicy.
Pakistan is divided into four provinces, each with different cultures and regional specialties. For example, fish and other seafood are delicacies in the coastal Sind province. In Baluchistan, (the largest province) located in western Pakistan, cooks use the sajji method of barbecuing whole lambs in a deep pit. The people living in Punjab (eastern Pakistan) are known for their Chicken Karahi, Mutton Boti and Beef Seekh Kabab. The Pathens, who occupy the Northwest Frontier province, eat a lot of lamb. Their cooking, however, is considered more bland than the other regions. But one thing is common in everywhere – The Naan and Verities of Roti.
Verities of breads in Pakistan
Naan Bhatura Chapati
Paratha Purra Phulka
Rumali Roti Kulcha
Hoyha Taftna Puri
Baker Khani Sheer Mall Lucha
Rogeni Naan Phitti Kechori
Bhakhra Kummas Kaak
Kandhari Naan
Iran - Barbari is a type of flatbread made in Iran. Along with sangak, another type of Iranian flatbread, it is a popular feature at meals, and is often served with curries, cheeses, and other dishes. The yeast leavened bread is made with white flour, so it is fluffy and light in texture. Many people compare barbari to Naan, another type of flatbread which also hails from Asia. Bakeries which specialize in Persian specialties may carry barbari, and it is also relatively easy to make at home.
The full name of the bread in Farsi is Nan-e Barbari, or “bread of the Barbars.” The Barbars are a people native to Afghanistan, who probably brought the recipe for the bread with them to Iran in the 1700s. The bread quickly became popular in Iranian cuisine, and the name credits the original developers. Bread is a crucial part of a sit down dinner in Iran, along with herbs, cheese, and condiments such as pickles and freshly sliced cucumbers.
Sholezard (with calligraphy of "Ramazan"), Sangak bread and some other breads for Eftar.
Nan-e Barbari Nan-e lavash Nan-etaftoon
Nan-e shirmal Nan-e Gandhi Nan-eGisu
Nan-e dushabi Nan-e tokhme-shirin Nan-e khoshke-tanur
Nan-e kopoli
Afghanistan
Bolani Naan Pita
Teaneck
Uzbekistan
Obi non Samarkand non Bukhara non
Wedding patir Tashkent lochira Jirish non
Kazakhstan
Boorsok Kalama Kattama
Kuimak
Tajikistan
Meals are usually served with non (Tajik: нон), flatbread found throughout Central Asia. If a Tajik has food but not non, he will say he is out of food. If non is dropped on the ground, people will put it up on a high ledge for beggars or birds. Legend holds that one is not supposed to put non upside down because this will bring bad luck. The same holds true if anything is put on top of the non, unless it is another piece of non.
Turkmenistan
Çörek
Etli çörek," or "meat bread") can be consumed as a meal in itself. "Yagly çörek" (literally "oily bread") is a flaky, layered type of flat bread made with butter.
Nepal
Bammy Sel roti Chaku
Bangladeshi
Bakakhani Pitha Puri
Roti
India
Chapati Phulka Puri
Roti Paratha Naan
Kulcha Bhatoora Baqar Khani
Appam Dosa Luchi
Puran Poli Pathiri
Porotta
Middle East (Gulf)
Pita Saj Khubz
Wagafi Tharid Taboon
Kari Rotti Aish Merahrah
Masakhan Markook
Sri Lanka for instance, pol roti, or coconut roti, is a common breakfast dish. To make coconut roti, wheat flour may be mixed with shredded coconut, green chilies, and other ingredients to create a thicker flatbread that can be served alongside spicy dishes.
West Indian nations such as Trinidad and Tobago also cook several versions of the flatbread. One of the most popular is a wrap roti, a plate-sized roti filled up with some type of meat stew; items typically included are curried vegetables and chicken or shrimp
Burmese naan is known as nan bya.
Eastern Asia
Roti telur, with fried eggs (telur being the Malay word for egg)
Roti tisu (tissue bread), a paper-thin and flaky roti. Also called roomali roti, from roomal (Hindi, meaning handkerchief).
Roti bawang (onion bread)
Roti boom (bomb bread), a smaller but thicker roti, usually round in shape.
Roti planta, stuffed with margarine (often Planta Margarine) and sugar.
Roti sardin, stuffed with sardine and sometimes mixed with ketchup or sambal, similar to murtabak
Roti pisang, banana bread
Chemical leavening agents include:
Baking powder
Baking soda (sodium bicarbonate)
Monocalcium phosphate
Sodium aluminum phosphate (SALP)
Sodium acid pyrophosphate (SAPP)
Other phosphates
Ammonium bicarbonate (hartshorn, horn salt, bakers ammonia)
Potassium bicarbonate (potash)
Potassium bitartrate (cream of tartar)
Potassium carbonate (pearlash)
Hydrogen peroxide.
Humans have eaten some form of bread since the Neolithic era, when cereal grains were crushed and mixed with water to form a thick paste that could be cooked over the fire and consumed. The Egyptians, in approximately 2600.BC were lucky enough to have a sufficient amount of wild yeasts in the air from the beer brewing to accidently discover its uses in leavening bread.
When ancient man discovered a food which would keep through the winter months, and could be multiplied in the summer, it could be said that civilization began. He might have a reasonably safe store of food to carry him over, which would give him time to develop other useful skills besides hunting, fishing and cattle-herding
Greek sailors and merchants brought the Egyptian flour back to Greece, where bread baking flourished. Rome took over the enterprise after their conquest of Greece, and in 150 BC formed the first Baker's Guilds.
Around 1000 BC, it was thought that the fermentation was discovered, probably by accident. It is believed that some bread was left outside long enough to attract wild yeast spores, causing fermentation. This caused the dough to trap gas bubbles and rise and the technique spread to all countries bordering the Mediterranean.
The first breads were made from grains and seeds harvested from existing wild plants. Later it was discovered that the grains could be ground and the ensuing “flour” mixed with water.
In my previous mail I already explain that who Egyptians developed a cylindrical clay oven to improve technique and the Romans dried sour dough and soaked it in water when needed to add to new dough to give a better result. Other civilizations such as the Incas, Pakistan, Iran, Afghan and Asian, Indian and African cultures were also developing bread baking techniques, resulting in breads such as Tortillas, Chappatis, Naan, Roti and Mealie. Bread and wheat were especially important in Rome where it was thought more important than meat. The Roman welfare state was based on grain distribution to people living in Rome.
The first method of preparing grains was to parch and then boil them whole. The first milling was achieved by crushing wild grain on rocks. Then people began to grind the grain with a mortar and pestle to make porridge or gruel. Eventually, the first round, flat loaves of bread were made from heavy porridge-like pastes of flour and water that were baked in front of the fire. The nearest surviving equivalents are the chapattis of Pakistan/India and Mexican tortillas. The next development was fermentation to make the bread lighter and more digestible. This was probably an accidental discovery from leaving porridge in a warm place for a few days.
Grain milling became simplified in Rome in about 500 BC with the introduction of a rotary quern in which a circular stone wheel turns against a fixed stone wheel (this was the basis of milling up until the nineteenth century). The top stone was turned by animals or domestic slaves, later by waterwheels. This process enabled the Romans to mill four or five grades of flour, reserving the finest and whitest for the wealthy. Coarse wholemeal, which also contained other grains such as millet, was favored by wrestlers and gladiators to build up their strength, so the Romans were aware of the nutritive value of wholemeal flour but chose to use refined white flour.
In Old Testament times, all the evidence points to the fact that bread-making, preparing the grain, making the bread and baking it, was the women's work, but in the palaces of kings and princes and in large households, the bakers' duties would be specialized. Bread was leavened, that is, an agent in the form of a 'barm' was added to the dough which caused the mixture to rise in the shape of our familiar loaf. The hurried departure of the Israelites from Egypt, described in the Book of Exodus in the Bible, prevented their bread being leavened as usual; the Jews today commemorate this event by eating unleavened bread on special occasions. The ruins of Pompeii and other buried cities have revealed the kind of bakeries existing in those historic times. There were public bakeries where the poorer people brought their bread to be baked, or from which they could buy ready-baked bread.
A Bakers' Guild was formed in Rome round about the year 168 B.C. From then on the industry began as a separate profession. The Guild or College, called Collegium Pistorum, did not allow the bakers or their children to withdraw from it and take up other trades. The bakers in Rome at this period enjoyed special privileges. They were the only craftsmen who were freemen of the city, all other trades being conducted by slaves.
The members of the Guild were forbidden to mix with 'comedians and gladiators' and from attending performances at the amphitheatre, so that they might not be contaminated by the vices of the ordinary people. We suppose that the bakers, instead of being honored by the strict regulations, must have felt deprived by them.
The Romans enjoyed several kinds of bread, with interesting names. There was oyster bread (to be eaten with oysters); 'artolaganus' or cakebread; 'spastics' or 'hurry bread'. There was oven bread, tin bread, Parthian bread. There were rich breads made with milk, eggs and butter, but these of course, were only for the wealthy and privileged people. The Egyptian grammarian and philosopher Athenaeus, who lived in the third century A.D., has handed down to us considerable knowledge about bread and baking in those days
The bread also held a religious importance. While exploring Mentuhotep II's mortuary temple, archaeologist found a loaf of bread that was over 4000 years old. It was placed with other objects under the foundation of Mentuhotep II's temple in Western Thebes. The temple itself was believed to be a microcosm of the universe, and sitting in one of the four corners a piece of Ancient Egyptian bread. This symbolizes the important value of the dietary staple.
Contrary to popular belief, slaves did not build the pyramids. Rather, huge armies of paid workers built the ancient tombs that still stand today. These workers were paid in bread. Being the main staple of the Egyptian diet.
Bread and grain were the means of payment for the workers who built the royal tombs in the Valley of the Kings, so bread was really as good as gold in ancient Egypt.
Bread was also seen as a luxury item. For the peasant and common man, a mixture of flour and water was enough to get them through the day. For the Pharaoh and high priest, bread reflected their noble stature by adding honey, fruit and berries, and even sesame seeds.
Archaeologist were digging south of the Sphinx in Giza when they found third millennium B.C., a fully stocked and functioning bakery. This ancient bakery, located next to a grain silo, was stocked with cooking gadgets and utensils and dough making equipment. While looking at these tools, Zahi Hawass discovered that the farmers in rural Upper Egypt today prepare bread similar to how it was made at the ancient bakery. It is called aysh sham or sun bread. It is believed that this bakery might have been able to make enough bread for 20,000 workers. A form of ancient fast food for the pyramid workers, these bakeries ensured a well-fed labor union.
Workers were often paid in loaves of bread. Paintings in the pyramids show that the dead were buried with loaves of bread, to provide sustenance in the afterlife.
Major type of wheat for bread making
Wheat Barley Maize
Rice Sorghum Millet
Oat Rye Triticale
Fonio Buckwheat Quinoa
Potato Yam Taro
Cassava Sago Amaranth
Plantain
History Of Naan Bread
Naan, like many staple foods, has a long history. The first record noting the existence of Naan dates back to 1300 AD.The first recorded history of Naan can be found in the notes of Amir Kushrau (1300 AD) as Naan-e-tunuk (light bread) and Naan-e-tanuri (cooked in a tandoor oven) at the imperial court in Delhi. Naan was in Mughal time`s a popular breakfast food, accompanied by qeema or kabab, of the royals. Naan bread was usually cooked on a flat or slightly concave iron griddle called a taka.
Naan is a flatbread that is a staple food in Southeast and Central Asia. It is especially common in Pakistan, India, Afghanistan, Iran, Uzbekistan, and surrounding regions. Because Naan is popular in so many countries, it has a number of different spellings and pronunciations. In Turkic languages such as Uzbek and Uyghur, for example, Naan is known as nan.
Naan is made of wheat flour and is almost always round. Naan dough is usually leavened with yeast before it is cooked. Once the bread has been cooked, it is typically brushed with ghee, a kind of butter, and then served hot. Some chefs add yogurt or milk to their Naan dough to add softness and volume to the bread. Roti is bread similar to Naan, which is unleavened and is cooked flat on a tawa, a kind of iron griddle.
There are also different kinds of Naan. Naan-e-tanuk is a very light version of the bread. Naan-e-tanuri is a form of Naan made in a tandoori oven. Furthermore, by kneading ingredients into the dough, Naan can be made sweet, savory, or spicy.
Pakistan is divided into four provinces, each with different cultures and regional specialties. For example, fish and other seafood are delicacies in the coastal Sind province. In Baluchistan, (the largest province) located in western Pakistan, cooks use the sajji method of barbecuing whole lambs in a deep pit. The people living in Punjab (eastern Pakistan) are known for their Chicken Karahi, Mutton Boti and Beef Seekh Kabab. The Pathens, who occupy the Northwest Frontier province, eat a lot of lamb. Their cooking, however, is considered more bland than the other regions. But one thing is common in everywhere – The Naan and Verities of Roti.
Verities of breads in Pakistan
Naan Bhatura Chapati
Paratha Purra Phulka
Rumali Roti Kulcha
Hoyha Taftna Puri
Baker Khani Sheer Mall Lucha
Rogeni Naan Phitti Kechori
Bhakhra Kummas Kaak
Kandhari Naan
Iran - Barbari is a type of flatbread made in Iran. Along with sangak, another type of Iranian flatbread, it is a popular feature at meals, and is often served with curries, cheeses, and other dishes. The yeast leavened bread is made with white flour, so it is fluffy and light in texture. Many people compare barbari to Naan, another type of flatbread which also hails from Asia. Bakeries which specialize in Persian specialties may carry barbari, and it is also relatively easy to make at home.
The full name of the bread in Farsi is Nan-e Barbari, or “bread of the Barbars.” The Barbars are a people native to Afghanistan, who probably brought the recipe for the bread with them to Iran in the 1700s. The bread quickly became popular in Iranian cuisine, and the name credits the original developers. Bread is a crucial part of a sit down dinner in Iran, along with herbs, cheese, and condiments such as pickles and freshly sliced cucumbers.
Sholezard (with calligraphy of "Ramazan"), Sangak bread and some other breads for Eftar.
Nan-e Barbari Nan-e lavash Nan-etaftoon
Nan-e shirmal Nan-e Gandhi Nan-eGisu
Nan-e dushabi Nan-e tokhme-shirin Nan-e khoshke-tanur
Nan-e kopoli
Afghanistan
Bolani Naan Pita
Teaneck
Uzbekistan
Obi non Samarkand non Bukhara non
Wedding patir Tashkent lochira Jirish non
Kazakhstan
Boorsok Kalama Kattama
Kuimak
Tajikistan
Meals are usually served with non (Tajik: нон), flatbread found throughout Central Asia. If a Tajik has food but not non, he will say he is out of food. If non is dropped on the ground, people will put it up on a high ledge for beggars or birds. Legend holds that one is not supposed to put non upside down because this will bring bad luck. The same holds true if anything is put on top of the non, unless it is another piece of non.
Turkmenistan
Çörek
Etli çörek," or "meat bread") can be consumed as a meal in itself. "Yagly çörek" (literally "oily bread") is a flaky, layered type of flat bread made with butter.
Nepal
Bammy Sel roti Chaku
Bangladeshi
Bakakhani Pitha Puri
Roti
India
Chapati Phulka Puri
Roti Paratha Naan
Kulcha Bhatoora Baqar Khani
Appam Dosa Luchi
Puran Poli Pathiri
Porotta
Middle East (Gulf)
Pita Saj Khubz
Wagafi Tharid Taboon
Kari Rotti Aish Merahrah
Masakhan Markook
Sri Lanka for instance, pol roti, or coconut roti, is a common breakfast dish. To make coconut roti, wheat flour may be mixed with shredded coconut, green chilies, and other ingredients to create a thicker flatbread that can be served alongside spicy dishes.
West Indian nations such as Trinidad and Tobago also cook several versions of the flatbread. One of the most popular is a wrap roti, a plate-sized roti filled up with some type of meat stew; items typically included are curried vegetables and chicken or shrimp
Burmese naan is known as nan bya.
Eastern Asia
Roti telur, with fried eggs (telur being the Malay word for egg)
Roti tisu (tissue bread), a paper-thin and flaky roti. Also called roomali roti, from roomal (Hindi, meaning handkerchief).
Roti bawang (onion bread)
Roti boom (bomb bread), a smaller but thicker roti, usually round in shape.
Roti planta, stuffed with margarine (often Planta Margarine) and sugar.
Roti sardin, stuffed with sardine and sometimes mixed with ketchup or sambal, similar to murtabak
Roti pisang, banana bread
Chemical leavening agents include:
Baking powder
Baking soda (sodium bicarbonate)
Monocalcium phosphate
Sodium aluminum phosphate (SALP)
Sodium acid pyrophosphate (SAPP)
Other phosphates
Ammonium bicarbonate (hartshorn, horn salt, bakers ammonia)
Potassium bicarbonate (potash)
Potassium bitartrate (cream of tartar)
Potassium carbonate (pearlash)
Hydrogen peroxide.
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