{"id":653,"date":"2025-04-09T12:32:15","date_gmt":"2025-04-09T10:32:15","guid":{"rendered":"https:\/\/worldfoodhacks.fr\/?p=653"},"modified":"2025-05-06T12:32:35","modified_gmt":"2025-05-06T10:32:35","slug":"pain-naan","status":"publish","type":"post","link":"https:\/\/worldfoodhacks.fr\/?p=653","title":{"rendered":"Naan"},"content":{"rendered":"\n<p>Le naan, signifiant globalement \u00ab\u00a0pain\u00a0\u00bb en persan,  s&rsquo;est r\u00e9pandu sur le sous-continent indien pendant la p\u00e9riode du sultanat islamique de Delhi et prendrait naissance vers le XII<sup>\u00e8me<\/sup> si\u00e8cle. Il existait alors d\u00e9j\u00e0 deux recettes consomm\u00e9s par les nobles musulmans : le Naan-e-Tunuk (l\u00e9ger) et le Naan-e-Tanuri (lourd). Du fait de son proc\u00e9d\u00e9 de fabrication peu connu du peuple, il ne se d\u00e9mocratisa qu&rsquo;\u00e0 partir du XVIII<sup>\u00e8me<\/sup> si\u00e8cle en Asie du Sud et il fallut encore un si\u00e8cle pour que son nom apparaisse dans la litt\u00e9rature anglaise. Il en existe aujourd&rsquo;hui des versions dans de nombreux pays d&rsquo;Asie comme le Japon, la Chine, la Birmanie ou l&rsquo;Indon\u00e9sie. Son proc\u00e9d\u00e9 de cuisson pouvant non seulement se faire frit avec un \u00ab\u00a0tawa\u00a0\u00bb mais \u00e9galement cuit au four tandoor le rapproche aussi d&rsquo;un pain g\u00e9orgien, le \u00ab\u00a0shotis puri\u00a0\u00bb. Le fait de l&rsquo;utiliser comme support dans l&rsquo;assiette \u00e0 d&rsquo;autres ingr\u00e9dients comme la cr\u00e8me de pois chiches (\u00ab\u00a0p\u00e8 byouk\u00a0\u00bb) en Birmanie n&rsquo;est pas sans rappeler les <a href=\"\/2025\/02\/27\/huevos-rancheros\/\">Huevos rancheros<\/a> mexicains ou le <a href=\"\/2025\/02\/27\/msahan\/\">M&rsquo;sahan<\/a> palestinien.<\/p>\n\n\n\n<p>On trouve aujourd&rsquo;hui des variantes de naan agr\u00e9ment\u00e9es comme le \u00ab\u00a0cheese naan\u00a0\u00bb au fromage ou le \u00ab\u00a0garlic naan\u00a0\u00bb \u00e0 l&rsquo;ail, plus proche de la version indon\u00e9sienne. \u00ab\u00a0Choisir c&rsquo;est renoncer et renoncer c&rsquo;est souffrir\u00a0\u00bb, donc nous mettons les deux dans nos naans la plupart du temps avec d&rsquo;autres \u00e9pices selon disponibilit\u00e9 : cumin, m\u00e9lange tandoori, curry, nigelle&#8230; A noter qu&rsquo;en g\u00e9n\u00e9ral on le recouvre de beurre clarifi\u00e9 (\u00ab\u00a0ghee\u00a0\u00bb) une fois cuit mais que nous faisons fr\u00e9quemment l&rsquo;impasse dessus car cela reste relativement on\u00e9reux en version bio pour ce seul usage, sans compter le gras dont on peut largement se passer.<\/p>\n\n\n\n<p>Petit tips : utiliser du bicarbonate de soude \u00e0 la place de la levure permet de r\u00e9duire le temps de pr\u00e9paration en limitant le temps de repos.<\/p>\n\n\n<div class=\"real3dflipbook\" id=\"36_69f5fd75a5166\" style=\"position:absolute;\"><\/div>\n\n\n\n<div class=\"wp-block-comments\">\n\n\n\n\n\n\t<div id=\"respond\" class=\"comment-respond wp-block-post-comments-form\">\n\t\t<h3 id=\"reply-title\" class=\"comment-reply-title\">Laisser un commentaire <small><a rel=\"nofollow\" id=\"cancel-comment-reply-link\" href=\"\/index.php?rest_route=%2Fwp%2Fv2%2Fposts%2F653#respond\" style=\"display:none;\">Annuler la r\u00e9ponse<\/a><\/small><\/h3><form action=\"https:\/\/worldfoodhacks.fr\/wp-comments-post.php\" method=\"post\" id=\"commentform\" 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[&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":655,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24,333],"tags":[173,172,267,269,224,79,268,264,265,266,84,85,270,81],"class_list":["post-653","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inde","category-pains","tag-bakery","tag-boulangerie","tag-cheesenaan","tag-cuisineindienne","tag-foodhack","tag-india","tag-indianfood","tag-naan","tag-naanbread","tag-painnaan","tag-recette","tag-recipe","tag-streetfood","tag-worldfood"],"_links":{"self":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/653","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=653"}],"version-history":[{"count":1,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/653\/revisions"}],"predecessor-version":[{"id":1019,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/653\/revisions\/1019"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/media\/655"}],"wp:attachment":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=653"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=653"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=653"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}