{"id":197559,"title":"S\u00fdrov\u00fd naan","modified":"2026-10-31T17:21:51+01:00","plain":"Nad\u00fdchan\u00e9 naany pln\u011bn\u00e9 mozzarellou a ochucen\u00e9 chilli, pe\u010den\u00e9 na p\u00e1nvi a pot\u00e9 p\u0159\u00edmo nad plamenem, aby z\u00edskaly kr\u00e1sn\u00e9 zlatav\u00e9 skvrnky\n\n\n\nZlatav\u00fd, nafoukl\u00fd s\u00fdrov\u00fd naan m\u016f\u017ee podle toho, kde se p\u0159ipravuje, skr\u00fdvat bu\u010f slanou rozpl\u00fdvavou n\u00e1pl\u0148, nebo horkou n\u00e1pl\u0148 z v\u00fdrazn\u011b ko\u0159en\u011bn\u00e9ho pan\u00fdru. N\u00e1zev \u201echeese naan\u201c tedy neozna\u010duje jedin\u00fd pokrm, ale dva, ka\u017ed\u00fd s vlastn\u00edm p\u0159\u00edb\u011bhem. \n\n\n\nPrvn\u00ed je chl\u00e9b pln\u011bn\u00fd pan\u00fdrem poch\u00e1zej\u00edc\u00ed z Pa\u0148d\u017e\u00e1bu. Druh\u00fd vznikl v Pa\u0159\u00ed\u017ei a hlavn\u00ed roli v n\u011bm hraje s\u00fdr, kter\u00fd se kr\u00e1sn\u011b rozpou\u0161t\u00ed. Oba si zaslou\u017e\u00ed bli\u017e\u0161\u00ed pozornost. Zkr\u00e1tka nen\u00ed n\u00e1hoda, \u017ee pat\u0159\u00ed k nejobjedn\u00e1van\u011bj\u0161\u00edm j\u00eddl\u016fm v indick\u00fdch restaurac\u00edch\n\n\n\nVznikl na Z\u00e1pad\u011b, stejn\u011b jako butter chicken\n\n\n\nCo je cheese naan?\n\n\n\nSlovo naan poch\u00e1z\u00ed z persk\u00e9ho n\u0101n, obecn\u00e9ho ozna\u010den\u00ed chleba v persky mluv\u00edc\u00edch zem\u00edch. V ji\u017en\u00ed Asii ozna\u010duje kynut\u00fd ploch\u00fd chl\u00e9b pe\u010den\u00fd na vnit\u0159n\u00ed st\u011bn\u011b pece tandoor. Z\u00e1kladem t\u011bsta b\u00fdv\u00e1 b\u00edl\u00e1 p\u0161eni\u010dn\u00e1 mouka maida, n\u011bkdy sm\u00edchan\u00e1 s moukou atta. Zad\u011bl\u00e1v\u00e1 se vodou a \u010dasto tak\u00e9 b\u00edl\u00fdm jogurtem dahi, kter\u00fd mu dod\u00e1v\u00e1 vl\u00e1\u010dnost a lehce nakyslou chu\u0165. \n\n\n\nK s\u00fdrov\u00fdm naan\u016fm pod\u00e1vejte lahodn\u00e9 aloo gobi\n\n\n\nN\u011bkdy se p\u0159id\u00e1v\u00e1 i ml\u00e9ko a tak\u00e9 gh\u00ed nebo olej. T\u011bsto kyne d\u00edky dro\u017ed\u00ed, v mnoha modern\u00edch receptech typu kulcha se v\u0161ak pou\u017e\u00edv\u00e1 kyp\u0159ic\u00ed pr\u00e1\u0161ek a jedl\u00e1 soda, kter\u00e9 reaguj\u00ed s jogurtem. T\u011bsto tak z\u016fst\u00e1v\u00e1 pru\u017en\u00e9 a poddajn\u00e9. P\u0159i pe\u010den\u00ed se nafoukne, m\u00edsty zhn\u011bdne a vytvo\u0159\u00ed lehk\u00e9 vrstvy st\u0159\u00eddky, podobn\u011b jako jin\u00e9 chlebov\u00e9 placky.\n\n\n\nDnes se pod n\u00e1zvem \u201echeese naan\u201c nej\u010dast\u011bji skr\u00fdvaj\u00ed dv\u011b hlavn\u00ed tradice. V region\u00e1ln\u00edch kuchyn\u00edch se p\u0159ipravuje paneer naan nebo Amritsari Paneer Kulcha: p\u0159ed pe\u010den\u00edm se do t\u011bsta uzav\u0159e such\u00e1, vo\u0148av\u00e1 n\u00e1pl\u0148 z pan\u00fdru, kter\u00fd se nerozt\u00e9k\u00e1. \u010casto se dochucuje \u0159\u00edmsk\u00fdm km\u00ednem, koriandrem, z\u00e1zvorem, zelenou chilli papri\u010dkou a v\u00fdrazn\u011b kyselou p\u0159\u00edsadou, jako je amchur nebo chaat masala. \n\n\n\nNezam\u011b\u0148ujte s plackami \u010dap\u00e1t\u00ed\n\n\n\nPa\u0159\u00ed\u017esk\u00e1 verze naopak s\u00e1z\u00ed na rozt\u00edrateln\u00fd taven\u00fd s\u00fdr, p\u0159edev\u0161\u00edm Veselou kr\u00e1vu, a jej\u00edm c\u00edlem je kr\u00e9mov\u00e1 n\u00e1pl\u0148, kter\u00e1 se kr\u00e1sn\u011b t\u00e1hne. Pozd\u011bji se v n\u011bkter\u00fdch \u00faprav\u00e1ch indick\u00e9 diaspory a restaurac\u00ed za\u010daly pou\u017e\u00edvat sm\u011bsi mozzarelly a \u010dedaru, kter\u00e9 tento efekt je\u0161t\u011b umoc\u0148uj\u00ed. V obou p\u0159\u00edpadech je z\u00e1kladem velmi vysok\u00e1 teplota. \n\n\n\nZ rodiny s\u00fdrov\u00fdch chleb\u016f vyzkou\u0161ejte tak\u00e9 gruz\u00ednsk\u00e9 cha\u010dapuri\n\n\n\nPec tandoor m\u016f\u017ee dos\u00e1hnout teploty p\u0159ibli\u017en\u011b 480 \u00b0C. Doma se \u010dasto nejprve rozp\u00e1l\u00ed \u017eelezn\u00e1 p\u00e1nev tawa a pak se obr\u00e1t\u00ed nad otev\u0159en\u00fdm plamenem. T\u011b\u0161it se m\u016f\u017eete na lehce pevn\u00fd, ope\u010den\u00fd povrch, m\u011bkkou st\u0159\u00eddku a n\u00e1pl\u0148, kter\u00e1 je s pan\u00fdrem drobiv\u00e1 a vo\u0148av\u00e1, zat\u00edmco s taven\u00fdm s\u00fdrem kr\u00e9mov\u00e1 a t\u00e1hl\u00e1. Mal\u00fd slovn\u00ed\u010dek: kalonji ozna\u010duje sem\u00ednka \u010dernuchy; ajwain je ad\u017evan.\n\n\n\nVyzkou\u0161ejte tak\u00e9 m\u016fj recept na palak paneer\n\n\n\nP\u016fvod s\u00fdrov\u00e9ho naanu\n\n\n\nTradice chlebov\u00fdch placek v ji\u017en\u00ed Asii sah\u00e1 hluboko do minulosti. Na nalezi\u0161t\u00edch harappsk\u00e9 kultury byly zaznamen\u00e1ny n\u00e1lezy n\u00e1dob\u00ed na pe\u010den\u00ed typu tawa. Liter\u00e1rn\u00ed prameny pozd\u011bji zmi\u0148uj\u00ed r\u016fzn\u00e9 chleby a n\u00e1sledn\u011b i pln\u011bn\u00e9 pe\u010divo. \n\n\n\nKynut\u00fd chl\u00e9b zvan\u00fd naan se obvykle spojuje s persk\u00fdm slovem n\u0101n a pe\u010den\u00edm v peci tandoor. Kolem roku 1300 zmi\u0148uje Am\u00edr Chusrau v Dill\u00ed n\u0101n-e-tanuk, lehk\u00fd a tenk\u00fd chl\u00e9b, a n\u0101n-e-tanuri, pe\u010den\u00fd v peci tandoor. \n\n\n\nV mughalsk\u00e9m prost\u0159ed\u00ed byl naan spojen\u00fd s p\u0159epychem dvora: objevoval se na stolech elity, a to i p\u0159i sn\u00eddani s kebaby nebo keemou. T\u011bsto z mouky, vody, soli a kv\u00e1sku se \u010dasto obohacovalo gh\u00ed, ml\u00e9kem a jogurtem, n\u011bkdy i vejci. Pot\u00e9 se sv\u011b\u0159ovalo specializovan\u00fdm peka\u0159\u016fm zvan\u00fdm naanbais.\n\n\n\nDvorsk\u00e1 kuchyn\u011b zahrnovala tak\u00e9 pln\u011bn\u00e1 t\u011bsta, nap\u0159\u00edklad samosy, a dal\u0161\u00ed pln\u011bn\u00e9 pokrmy. V Pa\u0148d\u017e\u00e1bu se bl\u00edzk\u00fd p\u0159\u00edbuzn\u00fd naanu, kulcha, stal neodmyslitelnou sou\u010d\u00e1st\u00ed nab\u00eddky pouli\u010dn\u00edch st\u00e1nk\u016f a j\u00eddelen zvan\u00fdch dhaba. \n\n\n\nRecept na klasick\u00fd naan\n\n\n\nDnes se p\u0159i jeho p\u0159\u00edprav\u011b \u010dasto pou\u017e\u00edv\u00e1 kyp\u0159ic\u00ed pr\u00e1\u0161ek a jedl\u00e1 soda, aby se u\u0161et\u0159il \u010das. Najdeme zde i p\u0159\u00edm\u00e9ho region\u00e1ln\u00edho p\u0159edch\u016fdce chleba pln\u011bn\u00e9ho s\u00fdrem: paneer naan neboli Amritsari Paneer Kulcha, v n\u011bm\u017e v\u00fdrazn\u011b ko\u0159en\u011bn\u00fd pan\u00fdr, kter\u00fd se nerozt\u00e9k\u00e1, dod\u00e1v\u00e1 v\u016fni a pevn\u011bj\u0161\u00ed sousto nam\u00edsto tekut\u00e9 n\u00e1pln\u011b.\n\n\n\nVerze s rozpl\u00fdvav\u00fdm s\u00fdrem se objevila v Pa\u0159\u00ed\u017ei koncem 60. let, zejm\u00e9na v souvislosti s otev\u0159en\u00edm restaurace Annapurna v roce 1967. Nej\u010dast\u011bji se spojuje s Andr\u00e9m Risserem a n\u00e1padem uzav\u0159\u00edt Veselou kr\u00e1vu do t\u011bsta, i kdy\u017e n\u011bkter\u00e9 zdroje p\u0159ipisuj\u00ed autorstv\u00ed rodin\u011b Guptov\u00fdch. \n\n\n\nStala se z n\u00ed ikonick\u00e1 specialita. Obliba naanu s rozpl\u00fdvav\u00fdm s\u00fdrem v zahrani\u010d\u00ed pravd\u011bpodobn\u011b p\u0159isp\u011bla k tomu, \u017ee se podobn\u00e9 pokrmy objevily i v indick\u00fdch restaurac\u00edch zam\u011b\u0159en\u00fdch na turisty, vedle dal\u0161\u00edch st\u00e1lic, jako je ku\u0159ec\u00ed tikka masala.\n\n\n\nNam\u00e1\u010den\u00fd do d\u00e1lu z \u010derven\u00e9 \u010do\u010dky chutn\u00e1 je\u0161t\u011b l\u00e9pe\n\n\n\n Nap\u0159\u00ed\u010d regiony si tyto kynut\u00e9 pln\u011bn\u00e9 chleby zachov\u00e1vaj\u00ed \u010destn\u00e9 m\u00edsto p\u0159i spole\u010dn\u00e9m stolov\u00e1n\u00ed, a\u0165 u\u017e se pod\u00e1vaj\u00ed s hutn\u00fdmi om\u00e1\u010dkami, nebo jen pot\u0159en\u00e9 m\u00e1slem ze zakysan\u00e9 smetany.\n\n\n\nHlavn\u00ed suroviny na s\u00fdrov\u00fd naan\n\n\n\n\n\n\n\nRozt\u00edrateln\u00fd taven\u00fd s\u00fdr (historicky p\u0159edev\u0161\u00edm Vesel\u00e1 kr\u00e1va; dnes se v Indii v n\u011bkter\u00fdch modern\u00edch verz\u00edch objevuj\u00ed i pr\u016fmyslov\u011b vyr\u00e1b\u011bn\u00e9 s\u00fdry, nap\u0159\u00edklad Amul): rozpou\u0161t\u00ed se rovnom\u011brn\u011b a vytv\u00e1\u0159\u00ed kr\u00e9movou n\u00e1pl\u0148. Osobn\u011b m\u00e1m r\u00e1d mozzarellu\n\n\n\nSm\u011bsi mozzarelly a \u010dedaru: pou\u017e\u00edvaj\u00ed se v nov\u011bj\u0161\u00edch \u00faprav\u00e1ch indick\u00e9 diaspory a restaurac\u00ed, aby se n\u00e1pl\u0148 v\u00edce t\u00e1hla a l\u00e9pe rozt\u00e9kala.\n\n\n\nObohacen\u00e9 t\u011bsto (\u010dasto s v\u011bt\u0161\u00edm mno\u017estv\u00edm ml\u00e9ka nebo m\u00e1sla, n\u011bkdy i s dal\u0161\u00edmi obohacuj\u00edc\u00edmi p\u0159\u00edsadami): zaji\u0161\u0165uje mimo\u0159\u00e1dnou vl\u00e1\u010dnost.\n\n\n\n\u010cesnekov\u00e9 m\u00e1slo a vz\u00e1cn\u011bji lan\u00fd\u017eov\u00fd olej v n\u011bkter\u00fdch luxusn\u011bj\u0161\u00edch pa\u0159\u00ed\u017esk\u00fdch variant\u00e1ch: dod\u00e1vaj\u00ed v\u00fdrazn\u00e9 z\u00e1v\u011bre\u010dn\u00e9 dochucen\u00ed inspirovan\u00e9 sp\u00ed\u0161e z\u00e1padn\u00ed kuchyn\u00ed.\n\n\n\n\n\n\tS\u00fdrov\u00e9 naany lep\u0161\u00ed ne\u017e v restauraci\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tNa t\u011bsto250 g b\u00edl\u00e9 hladk\u00e9 mouky (maida)120 g b\u00edl\u00e9ho jogurtu1 l\u017ei\u010dka cukru0.5 l\u017ei\u010dky pr\u00e1\u0161ku do pe\u010diva0.25 l\u017ei\u010dky jedl\u00e9 sodys\u016fl (podle chuti)1 l\u017ei\u010dka oleje60 ml vla\u017en\u00e9 vodyNa n\u00e1pl\u0148115 g mozzarelly (nakr\u00e1jen\u00e9 na mal\u00e9 kosti\u010dky)1 l\u017ei\u010dka zelen\u00fdch chilli papri\u010dek (nasekan\u00fdch)1\/4 l\u017ei\u010dky vlo\u010dek ze su\u0161en\u00fdch \u010derven\u00fdch chilli papri\u010dek2 l\u017e\u00edce koriandru (nasekan\u00e9ho)1\/4 l\u017ei\u010dky chaat masalys\u016fl (podle chuti)\u010dern\u00fd pep\u0159 (podle chuti)Ostatn\u00ed suroviny1 l\u017ei\u010dka \u010dern\u00fdch sezamov\u00fdch sem\u00ednek2 l\u017e\u00edce koriandru (nasekan\u00e9ho)6 l\u017eic m\u00e1slab\u00edl\u00e1 hladk\u00e1 mouka (na podsyp\u00e1n\u00ed p\u0159i vyvalov\u00e1n\u00ed)2 \u0161petky solivoda\t\n\t\n\t\tP\u0159\u00edprava n\u00e1pln\u011bDo misky dejte mozzarellu, zelen\u00e9 chilli papri\u010dky, vlo\u010dky ze su\u0161en\u00fdch \u010derven\u00fdch chilli papri\u010dek, koriandr, chaat masalu, s\u016fl a pep\u0159.D\u016fkladn\u011b prom\u00edchejte, pot\u00e9 n\u00e1pl\u0148 rozd\u011blte na 6 stejn\u00fdch d\u00edl\u016f a dejte stranou.P\u0159\u00edprava t\u011bstaV mal\u00e9 misce sm\u00edchejte \u0161petky soli s trochou vody a dejte stranou (slan\u00e1 voda).Do m\u00edsy dejte mouku, jogurt, cukr, pr\u00e1\u0161ek do pe\u010diva, jedlou sodu, s\u016fl a olej.P\u0159idejte vla\u017enou vodu a vypracujte vl\u00e1\u010dn\u00e9 t\u011bsto. P\u0159ikryjte vlhkou ut\u011brkou a nechte 1 hodinu odpo\u010d\u00edvat na tepl\u00e9m m\u00edst\u011b.T\u011bsto rozd\u011blte na 6 stejn\u00fdch d\u00edl\u016f.Tvarov\u00e1n\u00ed a pe\u010den\u00edJeden d\u00edl t\u011bsta lehce podsypte moukou a vyv\u00e1lejte na kruh o pr\u016fm\u011bru p\u0159ibli\u017en\u011b 7,5 cm. Doprost\u0159ed dejte jeden d\u00edl n\u00e1pln\u011b, okraje p\u0159ehn\u011bte ke st\u0159edu a pevn\u011b spojte. Lehce zplo\u0161t\u011bte.Posypte \u010dern\u00fdmi sezamov\u00fdmi sem\u00ednky a koriandrem, pot\u00e9 znovu vyv\u00e1lejte (s trochou mouky) na obd\u00e9ln\u00edk dlouh\u00fd p\u0159ibli\u017en\u011b 17,5 cm.Na siln\u00e9m plameni rozeh\u0159ejte nep\u0159ilnavou p\u00e1nev. Jakmile je hork\u00e1, post\u0159\u00edkejte ji slanou vodou (neut\u00edrejte). Jednu stranu naanu pot\u0159ete trochou vody a polo\u017ete ho vlhkou stranou dol\u016f na p\u00e1nev.Op\u00e9kejte, dokud se na povrchu neobjev\u00ed mal\u00e9 bublinky, pot\u00e9 p\u00e1nev obra\u0165te dnem vzh\u016fru nad p\u0159\u00edm\u00fd plamen a za ot\u00e1\u010den\u00ed op\u00e9kejte, dokud se neobjev\u00ed hn\u011bd\u00e9 skvrnky.Sundejte z ohn\u011b a pot\u0159ete p\u0159ibli\u017en\u011b 1 l\u017ei\u010dkou m\u00e1sla. Stejn\u011b postupujte u ostatn\u00edch naan\u016f a ihned pod\u00e1vejte.\t\n\t\n\t\tZelen\u00e9 chilli papri\u010dky v n\u00e1plni m\u016f\u017eete nahradit v\u011bt\u0161\u00edm mno\u017estv\u00edm vlo\u010dek ze su\u0161en\u00fdch \u010derven\u00fdch chilli papri\u010dek.\nP\u0159i zad\u011bl\u00e1v\u00e1n\u00ed t\u011bsta pou\u017eijte vla\u017enou vodu, naany tak budou leh\u010d\u00ed a nad\u00fdchan\u011bj\u0161\u00ed.\n\t\n\t\n\t\tAccompagnement, Entr\u00e9eIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197559","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=197559"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197559\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/116565"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197559"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197559"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197559"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}