{"id":198435,"title":"Naan na p\u00e1nvi z dom\u00e1c\u00ed kuchyn\u011b","modified":"2026-10-31T17:38:56+01:00","plain":"Nad\u00fdchan\u00e9 a zlatav\u00e9 naany, pe\u010den\u00e9 na p\u00e1nvi a lehce pot\u0159en\u00e9 m\u00e1slem, se skv\u011ble hod\u00ed ke kari i samotn\u00e9, dokud jsou je\u0161t\u011b hork\u00e9.\n\n\n\nNaan vych\u00e1z\u00ed z pece rozp\u00e1len\u00fd, ve tvaru prot\u00e1hl\u00e9 slzy, s ope\u010den\u00fdmi skvrnkami a leskl\u00fdm povrchem pot\u0159en\u00fdm gh\u00ed. Kdy\u017e ho roztrhnete, unikne trocha p\u00e1ry a objev\u00ed se vzdu\u0161n\u00e1 st\u0159\u00eddka, p\u0159ipraven\u00e1 nas\u00e1knout om\u00e1\u010dku nebo doprovodit \u0161p\u00edz satay \u010di aloo gobi\n\n\n\nJ\u00ed se rukama a u stolu se o n\u011bj v\u0161ichni d\u011bl\u00ed. Slou\u017e\u00ed k nab\u00edr\u00e1n\u00ed du\u0161en\u00fdch pokrm\u016f, kari a nejr\u016fzn\u011bj\u0161\u00edch kebab\u016f. \n\n\n\nVyzkou\u0161ejte tak\u00e9 lahodn\u00e9 s\u00fdrov\u00e9 naany\n\n\n\nCo je naan?\n\n\n\nSlovo \u201enaan\u201c poch\u00e1z\u00ed z persk\u00e9ho n\u00e2n, co\u017e znamen\u00e1 jednodu\u0161e \u201echl\u00e9b\u201c. Anglick\u00e9 spojen\u00ed \u201echl\u00e9b naan\u201c je tedy nadbyte\u010dn\u00e9. Dnes se v ji\u017en\u00ed Asii t\u00edmto n\u00e1zvem ozna\u010duje zcela konkr\u00e9tn\u00ed chl\u00e9b, jeho\u017e charakter ur\u010duj\u00ed suroviny a zp\u016fsob p\u0159\u00edpravy stejn\u011b jako chu\u0165.\n\n\n\nJasn\u011b ho vymezuje tvar a struktura: naan je kynut\u00fd ploch\u00fd chl\u00e9b, m\u011bkk\u00fd a ohebn\u00fd, tvarovan\u00fd do kruhu nebo prot\u00e1hl\u00e9 slzy. Na povrchu se tvo\u0159\u00ed puch\u00fd\u0159e a tmav\u00e9 ope\u010den\u00e9 skvrnky, zat\u00edmco uvnit\u0159 m\u00e1 nepravideln\u00e9 p\u00f3ry, d\u00edky nim\u017e se snadno trh\u00e1, p\u0159ekl\u00e1d\u00e1 a nam\u00e1\u010d\u00ed do om\u00e1\u010dky.\n\n\n\nVe sv\u00e9 nejklasi\u010dt\u011bj\u0161\u00ed podob\u011b m\u00e1 t\u011bsto typick\u00e9 slo\u017een\u00ed. Obvykle se pou\u017e\u00edv\u00e1 maida, velmi jemn\u011b vymlet\u00e1 b\u00edl\u00e1 p\u0161eni\u010dn\u00e1 mouka. Tekutinu dod\u00e1vaj\u00ed ml\u00e9\u010dn\u00e9 v\u00fdrobky, b\u00edl\u00fd jogurt a n\u011bkdy trochu ml\u00e9ka, ke kter\u00fdm se p\u0159id\u00e1v\u00e1 s\u016fl a tuk, nap\u0159\u00edklad gh\u00ed nebo n\u011bkter\u00fd z m\u00edstn\u00edch olej\u016f.\n\n\n\nSkv\u011ble se hod\u00ed k butter chicken\n\n\n\nKva\u0161en\u00ed tradi\u010dn\u011b zaji\u0161\u0165uje p\u0159\u00edrodn\u00ed kv\u00e1sek (khamir), dnes v\u0161ak nej\u010dast\u011bji su\u0161en\u00e9 dro\u017ed\u00ed. Pomal\u00e9 kva\u0161en\u00ed v\u00edce rozv\u00edj\u00ed v\u016fni a chu\u0165, zjem\u0148uje t\u011bsto a podporuje vznik vzdu\u0161n\u00e9 st\u0159\u00eddky s nepravideln\u00fdmi p\u00f3ry, kter\u00e1 je pro poveden\u00fd naan \u017e\u00e1douc\u00ed.\n\n\n\nJeho charakter dotv\u00e1\u0159\u00ed pe\u010den\u00ed. V hlin\u011bn\u00e9m tand\u00faru rozp\u00e1len\u00e9m na velmi vysokou teplotu, n\u011bkdy kolem 480 \u00b0C, se naan upe\u010de za p\u00e1r minut. Kontakt se st\u011bnou a s\u00e1lav\u00e9 teplo vytv\u00e1\u0159ej\u00ed lehkou st\u0159\u00eddku a povrch s hn\u011bd\u00fdmi skvrnkami. U stolu slou\u017e\u00ed jako p\u0159\u00edloha i k nab\u00edr\u00e1n\u00ed j\u00eddla; v minulosti byl tak\u00e9 projevem vyt\u0159\u00edbenosti a pohostinnosti.\n\n\n\nP\u016fvod naanu \n\n\n\nJeho p\u0159\u00edb\u011bh za\u010d\u00edn\u00e1 ve St\u0159edn\u00ed Asii a Persii, kde se p\u011bstov\u00e1n\u00ed p\u0161enice oded\u00e1vna pojilo s postupy p\u0159irozen\u00e9ho kva\u0161en\u00ed. Obecn\u00fd v\u00fdraz n\u00e2n tam ozna\u010doval chleby p\u0159ipravovan\u00e9 nejr\u016fzn\u011bj\u0161\u00edmi zp\u016fsoby. Tyto postupy se po obchodn\u00edch cest\u00e1ch dostaly a\u017e na indick\u00fd subkontinent, kde se propojily s m\u00edstn\u00edmi zp\u016fsoby pe\u010den\u00ed p\u0159i vysok\u00fdch teplot\u00e1ch.\n\n\n\nK t\u011bmto naan\u016fm se hod\u00ed dobr\u00fd palak paneer\n\n\n\nArcheologick\u00e9 vykop\u00e1vky v K\u00e1l\u00edbangan, Harapp\u011b a Mohend\u017eodaru odhalily v\u00e1lcovit\u00e9 hlin\u011bn\u00e9 pece zapu\u0161t\u011bn\u00e9 do zem\u011b, \u010dasto ozna\u010dovan\u00e9 za p\u0159edch\u016fdce dne\u0161n\u00edho tand\u00faru.\n\n\n\nTyto pece p\u016fvodn\u011b slou\u017eily k pe\u010den\u00ed jednoduch\u00fdch obiln\u00fdch pokrm\u016f a nekynut\u00fdch placek, teprve pozd\u011bji se p\u0159izp\u016fsobily vlh\u010d\u00edm a kynut\u00fdm t\u011bst\u016fm. V t\u00e9to \u0161irok\u00e9 rodin\u011b chlebov\u00fdch placek nab\u00edz\u00ed u\u017eite\u010dn\u00e9 srovn\u00e1n\u00ed \u010dap\u00e1t\u00ed, p\u0159esto\u017ee jeho p\u0159\u00edprava vych\u00e1z\u00ed z jin\u00fdch postup\u016f.\n\n\n\n\u010cap\u00e1t\u00ed\n\n\n\nZa Dill\u00edsk\u00e9ho sultan\u00e1tu se naan objevuje v dvorsk\u00e9 literatu\u0159e. Kolem roku 1300 na\u0161eho letopo\u010dtu rozli\u0161uje Am\u00edr Chusrau jemn\u00fd, t\u00e9m\u011b\u0159 pr\u016fsvitn\u00fd naan-e-tunuk a siln\u011bj\u0161\u00ed naan-e-tanuri, pe\u010den\u00fd p\u0159\u00edmo na st\u011bn\u011b tand\u00faru. B\u00e1snick\u00e9 popisy i pozd\u011bj\u0161\u00ed vypr\u00e1v\u011bn\u00ed zd\u016fraz\u0148uj\u00ed mimo\u0159\u00e1dnou tenkost prvn\u00edho z nich. Tyto chleby byly stejn\u011b tak znakem spole\u010densk\u00e9ho postaven\u00ed jako potravinou.\n\n\n\nNa vrcholu mughalsk\u00e9 \u00e9ry, zejm\u00e9na v 16. stolet\u00ed, se naan st\u00e1v\u00e1 lah\u016fdkou vyhrazenou \u0161lecht\u011b a panovnick\u00e9mu dvoru. D\u00edlo Ain-i-Akbari, jeho\u017e autorem je Ab\u00fa’l-Fazl, uv\u00e1d\u00ed v\u00edce ne\u017e 50 druh\u016f chleba a \u0159ad\u00ed naan mezi vybran\u00e9 pokrmy pod\u00e1van\u00e9 s mlet\u00fdm masem a kebaby. \n\n\n\nP\u0159eklady dvorsk\u00fdch protokol\u016f popisuj\u00ed ok\u00e1zal\u00e9 pod\u00e1v\u00e1n\u00ed v n\u00e1dob\u00e1ch z drah\u00fdch kov\u016f podle propracovan\u00fdch pravidel. P\u0159\u00edprava chleba, kva\u0161en\u00ed i \u00fadr\u017eba tand\u00faru byly sou\u010d\u00e1st\u00ed \u0161ir\u0161\u00edho c\u00edsa\u0159sk\u00e9ho kulin\u00e1\u0159sk\u00e9ho um\u011bn\u00ed.\n\n\n\nCo takhle trochu vindaloo? \n\n\n\nTeprve v 18. stolet\u00ed, s roz\u0161i\u0159ov\u00e1n\u00edm komer\u010dn\u00edch peka\u0159stv\u00ed naanbai ve m\u011bstech jako Star\u00e9 Dill\u00ed a Lakhna\u00fa a s n\u00e1stupem p\u0159enosn\u00fdch tand\u00far\u016f, jejich\u017e zaveden\u00ed se p\u0159ipisuje c\u00edsa\u0159i D\u017eah\u00e1ng\u00edrovi, se tento chl\u00e9b dost\u00e1v\u00e1 z kr\u00e1lovsk\u00fdch kuchyn\u00ed k mnohem \u0161ir\u0161\u00edmu okruhu lid\u00ed v ji\u017en\u00ed Asii. Z p\u016fvodn\u011b \u0161lechtick\u00e9 lah\u016fdky se tak st\u00e1v\u00e1 chl\u00e9b ke spole\u010dn\u00e9mu stolov\u00e1n\u00ed, kter\u00fd si p\u0159itom uchov\u00e1v\u00e1 siln\u00fd symbolick\u00fd v\u00fdznam spojen\u00fd s pohostinnost\u00ed.\n\n\n\nHlavn\u00ed suroviny na naan\n\n\n\n\n\n\n\n\nMaida (velmi jemn\u011b vymlet\u00e1 b\u00edl\u00e1 p\u0161eni\u010dn\u00e1 mouka): vytv\u00e1\u0159\u00ed pru\u017enou, ale jemnou lepkovou s\u00ed\u0165, vhodnou pro vysok\u00e9 teploty. \u010casto se u n\u00ed uv\u00e1d\u00ed obsah b\u00edlkovin p\u0159ibli\u017en\u011b 9 a\u017e 10,5 %, jednotliv\u00e9 v\u00fdrobky se v\u0161ak mohou li\u0161it. P\u0159i pou\u017eit\u00ed b\u011b\u017en\u00e9 z\u00e1padn\u00ed univerz\u00e1ln\u00ed mouky n\u011bkte\u0159\u00ed kucha\u0159i doporu\u010duj\u00ed p\u0159idat trochu vit\u00e1ln\u00edho p\u0161eni\u010dn\u00e9ho lepku pro v\u011bt\u0161\u00ed pru\u017enost, nebo ji naopak sm\u00edchat s trochou bramborov\u00e9ho \u010di marantov\u00e9ho \u0161krobu, aby st\u0159\u00eddka z\u016fstala vl\u00e1\u010dn\u00e1 a jemn\u00e1.\n\n\n\nKhamir (tradi\u010dn\u00ed p\u0159\u00edrodn\u00ed kv\u00e1sek) nebo su\u0161en\u00e9 dro\u017ed\u00ed: zaji\u0161\u0165uje kynut\u00ed prost\u0159ednictv\u00edm kva\u0161en\u00ed. Pomal\u00e9 kva\u0161en\u00ed, \u010dasto v chladu, obvykle zlep\u0161uje v\u016fni, chu\u0165 i jemnost a podporuje vznik vzdu\u0161n\u00e9 st\u0159\u00eddky s nepravideln\u00fdmi p\u00f3ry a lehce nakysl\u00fdm n\u00e1dechem.\n\n\n\nPlnotu\u010dn\u00fd b\u00edl\u00fd jogurt (dahi): jeho m\u00edrn\u00e1 kyselost pom\u00e1h\u00e1 zvl\u00e1\u010dnit t\u011bsto; ml\u00e9\u010dn\u00e9 tuky a b\u00edlkoviny ho obohacuj\u00ed; dodate\u010dn\u00e1 vlhkost podporuje tvorbu p\u00e1ry a velk\u00fdch p\u00f3r\u016f.\n\n\n\nMl\u00e9ko (n\u011bkdy pou\u017e\u00edvan\u00e9 spolu s jogurtem): dod\u00e1v\u00e1 lakt\u00f3zu, kter\u00e1 napom\u00e1h\u00e1 zhn\u011bdnut\u00ed, lehkou sladkost a vlhkost, d\u00edky n\u00ed\u017e chl\u00e9b z\u016fst\u00e1v\u00e1 ohebn\u00fd; jeho pou\u017eit\u00ed z\u00e1vis\u00ed na po\u017eadovan\u00e9m v\u00fdsledku.\n\n\n\nGh\u00ed (p\u0159epu\u0161t\u011bn\u00e9 m\u00e1slo) nebo jin\u00e9 m\u00edstn\u00ed tuky a oleje: tuky zjem\u0148uj\u00ed t\u011bsto a p\u0159isp\u00edvaj\u00ed k vl\u00e1\u010dn\u00e9 st\u0159\u00eddce; pot\u0159en\u00ed gh\u00ed po upe\u010den\u00ed zadr\u017euje vlhkost a provon\u00ed chl\u00e9b.\n\n\n\nS\u016fl: ochucuje st\u0159\u00eddku, zpomaluje kva\u0161en\u00ed a pom\u00e1h\u00e1 zpevnit lepkovou s\u00ed\u0165, aby se bubliny tvo\u0159ily rovnom\u011brn\u011bji.\n\n\n\nVoda: spolu s ml\u00e9\u010dn\u00fdmi v\u00fdrobky zaji\u0161\u0165uje pom\u011brn\u011b vysokou hydrataci, kter\u00e1 napom\u00e1h\u00e1 rychl\u00e9mu rozp\u00edn\u00e1n\u00ed p\u00e1ry, tvorb\u011b puch\u00fd\u0159\u016f a lehk\u00e9 st\u0159\u00eddce.\n\n\n\nVoliteln\u00e9 p\u0159\u00edsady na dokon\u010den\u00ed (podle zvolen\u00e9 varianty): sem\u00ednka \u010dernuchy, sezamov\u00e1 sem\u00ednka nebo sma\u017een\u00fd \u010desnek dod\u00e1vaj\u00ed v\u016fni a charakteristick\u00fd vzhled, ani\u017e by m\u011bnily z\u00e1kladn\u00ed princip t\u011bsta.\n\n\n\n\n\n\n\tDom\u00e1c\u00ed naan z p\u00e1nve\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 l\u017ei\u010dka dro\u017ed\u00ed1 l\u017ei\u010dka cukru1\/4 l\u017ei\u010dky soli60 ml vla\u017en\u00e9 vody190 g b\u00edl\u00e9 mouky60 g jogurtu1 l\u017e\u00edce olejem\u00e1slo (trochu na pot\u0159en\u00ed)\t\n\t\n\t\tP\u0159\u00edprava t\u011bstaDo misky dejte dro\u017ed\u00ed, cukr a s\u016fl.P\u0159idejte vla\u017enou vodu a v\u0161e prom\u00edchejte.Nechte 5 minut odpo\u010dinout.Do jin\u00e9 n\u00e1doby dejte b\u00edlou mouku, jogurt a olej.P\u0159idejte sm\u011bs s dro\u017ed\u00edm a m\u00edchejte, dokud nevznikne t\u011bsto.Hn\u011b\u0165te, dokud t\u011bsto nebude vl\u00e1\u010dn\u00e9, pak povrch lehce pot\u0159ete olejem, aby neosychalo.Nechte 1 hodinu odpo\u010d\u00edvat pod vlhkou ut\u011brkou.Po odpo\u010dinut\u00ed t\u011bsto znovu prohn\u011b\u0165te, rozd\u011blte na stejn\u00e9 d\u00edly a ka\u017ed\u00fd vyv\u00e1lejte do tvaru naanu (ani p\u0159\u00edli\u0161 tenk\u00e9ho, ani p\u0159\u00edli\u0161 siln\u00e9ho).Pe\u010den\u00edRozeh\u0159ejte p\u00e1nev na st\u0159edn\u00edm plameni.Vrchn\u00ed stranu naanu pot\u0159ete trochou vody a polo\u017ete ho mokrou stranou do p\u00e1nve: mus\u00ed se ihned p\u0159ichytit.Jakmile se objev\u00ed bubliny, oto\u010dte p\u00e1nev dnem vzh\u016fru nad plamenem tak, aby naan z\u016fstal p\u0159ichycen\u00fd; jakmile se objev\u00ed ope\u010den\u00e9 skvrny, odstavte ji z plamene.Jakmile je naan dob\u0159e prope\u010den\u00fd, vyjm\u011bte ho z p\u00e1nve, pot\u0159ete trochou m\u00e1sla a pod\u00e1vejte tepl\u00fd.\t\n\t\n\t\t\nAby byly naany vl\u00e1\u010dn\u011bj\u0161\u00ed, p\u0159i vyvalov\u00e1n\u00ed je nepodsyp\u00e1vejte p\u0159\u00edli\u0161 velk\u00fdm mno\u017estv\u00edm mouky.\nPe\u010den\u00ed je rychl\u00e9: sledujte hn\u011bdnouc\u00ed skvrny, aby se chl\u00e9b nesp\u00e1lil.\n\n\t\n\t\n\t\tHauptgerichtIndisch","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198435","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=198435"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198435\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/116602"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198435"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198435"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198435"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}