Naan is a staple accompaniment to hot meals in Central and South Asia, including Afghanistan, Pakistan, Iran, Uzbekistan, India, Tadjikistan and the surrounding region. 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 times a popular breakfast food, accompanied by qeema or kabab, of the royals. Naan bread is usually cooked on a flat or slightly concave iron griddle called a tava.
Naan bread comes into a lot of different flavours:
1. Keema naan is stuffed with a minced meat mixture
(usually lamb or mutton);
2. Peshwari naan and Kashmiri naan are filled with a mixture
of nuts and raisins;
3. Aloo naan is stuffed with potatoes;
4. Paneer naan.
Paneer parathas are Indian flat bread stuffed with cottage cheese.
You won’t be disappointed with this paneer paratha recipe