{"id":145508,"title":"Tavada ev yap\u0131m\u0131 naan","modified":"2026-06-16T15:28:00+02:00","plain":"Yumu\u015fac\u0131k, alt\u0131n rengi naanlar tavada pi\u015firilip ard\u0131ndan hafif\u00e7e tereya\u011flan\u0131r; bir k\u00f6riye e\u015flik etmek ya da s\u0131cac\u0131k yemek i\u00e7in birebirdir.\n\n\n\nNaan, k\u0131zg\u0131n tand\u0131rdan uzun, damla bi\u00e7iminde \u00e7\u0131kar; y\u00fczeyi pi\u015fme izleriyle beneklidir, \u00fczeri ghee ile parlat\u0131lm\u0131\u015ft\u0131r. Aralad\u0131\u011f\u0131n\u0131zda hafif bir buhar y\u00fckselir; ortaya da sosu s\u0131y\u0131rmak ya da bir satay \u015fi\u015fi veya aloo gobi’ye e\u015flik etmek i\u00e7in ideal, havadar bir i\u00e7 doku \u00e7\u0131kar\n\n\n\nElle yenir ve sofrada payla\u015f\u0131l\u0131r; yahni, k\u00f6ri ve her t\u00fcrl\u00fc kebab\u0131 lokma lokma almak i\u00e7in kullan\u0131l\u0131r. \n\n\n\nNefis peynirli naan’\u0131 da deneyin\n\n\n\nNaan nedir?\n\n\n\n\u201c Naan \u201d kelimesi, Fars\u00e7a n\u00e2n’dan gelir ve basit\u00e7e \u201c ekmek \u201d anlam\u0131na gelir. Dolay\u0131s\u0131yla \u0130ngilizcedeki \u201c naan bread \u201d ifadesi, kelimenin anlam\u0131n\u0131 tekrar eder. G\u00fcn\u00fcm\u00fczde G\u00fcney Asya’da bu ad, karakterini hem malzemelerinden hem yap\u0131m y\u00f6nteminden hem de lezzetinden alan kendine \u00f6zg\u00fc bir ekme\u011fi ifade eder.\n\n\n\nNaan’\u0131 as\u0131l tan\u0131mlayan \u015fey bi\u00e7imi ve dokusudur : yuvarlak ya da uzun damla bi\u00e7iminde \u015fekillendirilen, mayal\u0131, yumu\u015fak ve esnek bir yass\u0131 ekmektir. Y\u00fczeyi kabarc\u0131klar ve koyu pi\u015fme lekeleriyle kaplan\u0131r; i\u00e7 k\u0131sm\u0131ndaki d\u00fczensiz g\u00f6zenekler ise onu koparmay\u0131, katlamay\u0131 ve sosa band\u0131rmay\u0131 kolayla\u015ft\u0131r\u0131r.\n\n\n\nEn klasik halinde hamur, kolayca tan\u0131nan bir bile\u015fime sahiptir. Kullan\u0131lan un genellikle \u00e7ok rafine bir bu\u011fday unu olan maidad\u0131r. Nemini, sade yo\u011furt ve bazen biraz s\u00fct gibi s\u00fct \u00fcr\u00fcnlerinden al\u0131r; buna tuz ve ghee ya da ba\u015fka bir b\u00f6lgesel ya\u011f e\u015flik eder.\n\n\n\nBir tereya\u011fl\u0131 tavuk ile harika gider\n\n\n\nFermantasyon geleneksel olarak yabani bir maya k\u00fclt\u00fcr\u00fc olan khamir’e, g\u00fcn\u00fcm\u00fczdeyse \u00e7o\u011fu zaman kuru mayaya dayan\u0131r. Yava\u015f fermantasyon aromalar\u0131 daha iyi geli\u015ftirir, yumu\u015fakl\u0131\u011f\u0131 art\u0131r\u0131r ve iyi bir naan’da aranan havadar, d\u00fczensiz i\u00e7 dokunun olu\u015fmas\u0131n\u0131 destekler.\n\n\n\nKarakterini as\u0131l tamamlayan ise pi\u015firme a\u015famas\u0131d\u0131r. \u00c7ok y\u00fcksek s\u0131cakl\u0131\u011fa, bazen yakla\u015f\u0131k 480 \u00b0C’ye kadar \u0131s\u0131t\u0131lm\u0131\u015f kil tand\u0131rda naan birka\u00e7 dakika i\u00e7inde pi\u015fer. Tand\u0131r duvar\u0131yla temas ve yay\u0131lan \u0131s\u0131, hafif bir i\u00e7 doku ile d\u0131\u015f y\u00fczeyde kahverengi lekeler olu\u015fturur. Sofrada hem yemeklerin yan\u0131nda sunulur hem de onlar\u0131 almak i\u00e7in kullan\u0131l\u0131r ; tarih boyunca ayn\u0131 zamanda zarafetin ve misafirperverli\u011fin simgesi say\u0131lm\u0131\u015ft\u0131r.\n\n\n\nNaan’\u0131n k\u00f6kenleri\n\n\n\nHik\u00e2ye, Orta Asya ve \u0130ran’da ba\u015flar; burada bu\u011fday k\u00fclt\u00fcr\u00fc, do\u011fal fermantasyon teknikleriyle uzun zamand\u0131r i\u00e7 i\u00e7eydi. Genel bir terim olan n\u00e2n, \u00e7ok farkl\u0131 y\u00f6ntemlerle yap\u0131lan ekmekleri ifade ediyordu. Bu teknikler ticaret yollar\u0131 boyunca Hint alt k\u0131tas\u0131na ta\u015f\u0131nd\u0131 ve burada yerel y\u00fcksek \u0131s\u0131da pi\u015firme y\u00f6ntemleriyle birle\u015fti.\n\n\n\nBu naanlar\u0131n yan\u0131na \u00e7ok yak\u0131\u015facak bir Palak Paneer\n\n\n\nKalibangan, Harappa ve Mohenjo-Daro’da y\u00fcr\u00fct\u00fclen arkeolojik kaz\u0131larda, modern tand\u0131r\u0131n atalar\u0131 olarak s\u0131k\u00e7a g\u00f6sterilen, topra\u011fa g\u00f6m\u00fcl\u00fc silindirik kil f\u0131r\u0131nlar g\u00fcn y\u00fcz\u00fcne \u00e7\u0131kar\u0131lm\u0131\u015ft\u0131r.\n\n\n\nBu d\u00fczenekler \u00f6nce basit tah\u0131l haz\u0131rl\u0131klar\u0131 ve mayas\u0131z yass\u0131 ekmekler pi\u015firmek i\u00e7in kullan\u0131ld\u0131; daha sonra daha sulu ve mayal\u0131 hamurlara uyarland\u0131. Bu geni\u015f yass\u0131 ekmek ailesi i\u00e7inde \u00e7apati, teknik olarak farkl\u0131 bir yakla\u015f\u0131m\u0131 temsil etse de yararl\u0131 bir kar\u015f\u0131la\u015ft\u0131rma noktas\u0131 sunar.\n\n\n\n\u00c7apati\n\n\n\nDelhi Sultanl\u0131\u011f\u0131 d\u00f6neminde naan, saray edebiyat\u0131nda da g\u00f6r\u00fcnmeye ba\u015flar. Milattan sonra yakla\u015f\u0131k 1300 y\u0131l\u0131 civar\u0131nda Amir Khusrau, narin ve neredeyse saydam olan naan-e-tunuk ile daha sa\u011flam yap\u0131l\u0131, do\u011frudan tand\u0131r\u0131n duvar\u0131nda pi\u015firilen naan-e-tanuri’yi birbirinden ay\u0131r\u0131r. \u015eiirsel betimlemeler ve sonraki anlat\u0131lar, ilkinin ola\u011fan\u00fcst\u00fc inceli\u011fini vurgular. Bu ekmekler yaln\u0131zca besin de\u011fil, ayn\u0131 zamanda stat\u00fc g\u00f6stergesiydi.\n\n\n\n\u00d6zellikle XVI. y\u00fczy\u0131lda, Bab\u00fcr d\u00f6neminin zirvesinde naan, aristokrat ve kraliyet \u00e7evrelerine ayr\u0131lm\u0131\u015f bir lezzet h\u00e2line gelir. Abu’l-Fazl taraf\u0131ndan kaleme al\u0131nan Ain-i-Akbari, 50’den fazla ekmek \u00e7e\u015fidini sayar ve naan’\u0131 k\u0131ymal\u0131 etler ve kebaplar ile servis edilen se\u00e7kin yemekler aras\u0131nda g\u00f6sterir. \n\n\n\nSaray protokollerine dair \u00e7eviriler, de\u011ferli madenlerden yap\u0131lm\u0131\u015f kaplarda, ayr\u0131nt\u0131l\u0131 kurallara g\u00f6re sunulan g\u00f6steri\u015fli bir servisten s\u00f6z eder. Ekmek yap\u0131m\u0131, fermantasyon ve tand\u0131r\u0131n bak\u0131m\u0131, daha geni\u015f bir imparatorluk mutfak sanat\u0131n\u0131n par\u00e7alar\u0131yd\u0131.\n\n\n\nBiraz vindaloo’ya ne dersiniz? \n\n\n\nAncak XVIII. y\u00fczy\u0131lda, Eski Delhi ve Lucknow gibi merkezlerde ticari naanbai’lerin \u00e7o\u011falmas\u0131 ve \u0130mparator Cihangir’e atfedilen ta\u015f\u0131nabilir tand\u0131rlar\u0131n ortaya \u00e7\u0131kmas\u0131yla, bu ekmek kraliyet mutfaklar\u0131ndan \u00e7\u0131karak G\u00fcney Asya’da \u00e7ok daha geni\u015f kitlelere yay\u0131l\u0131r. Ba\u015flang\u0131\u00e7ta aristokrat bir incelik olan naan, zamanla payla\u015f\u0131lan bir sofral\u0131k ekme\u011fe d\u00f6n\u00fc\u015f\u00fcrken misafirperverlikteki g\u00fc\u00e7l\u00fc simgesel anlam\u0131n\u0131 da korur.\n\n\n\nNaan’\u0131n ba\u015fl\u0131ca malzemeleri \n\n\n\n\n\n\n\n\nMaida (\u00e7ok rafine bu\u011fday unu) : y\u00fcksek \u0131s\u0131ya uygun, esnek ama yumu\u015fak bir gluten a\u011f\u0131 olu\u015fturur. Protein oran\u0131n\u0131n \u00e7o\u011fu zaman yakla\u015f\u0131k % 9 ila 10,5 aras\u0131nda oldu\u011fu s\u00f6ylenir, ancak bu \u00fcr\u00fcne g\u00f6re de\u011fi\u015fir. Bat\u0131 tipi \u00e7ok ama\u00e7l\u0131 un kullanan baz\u0131 a\u015f\u00e7\u0131lar, elastikiyeti art\u0131rmak i\u00e7in bir miktar vital bu\u011fday gluteni eklemeyi ya da tersine, i\u00e7 dokunun yumu\u015fak kalmas\u0131 i\u00e7in unu biraz patates ni\u015fastas\u0131 veya ararotla kar\u0131\u015ft\u0131rmay\u0131 \u00f6nerir.\n\n\n\nKhamir (geleneksel yabani maya) veya kuru maya : fermantasyon yoluyla kabarmay\u0131 sa\u011flar. Yava\u015f bir fermantasyon, \u00f6zellikle so\u011fukta uyguland\u0131\u011f\u0131nda, aromalar\u0131 ve yumu\u015fakl\u0131\u011f\u0131 geli\u015ftirir; ayr\u0131ca havadar, d\u00fczensiz bir i\u00e7 doku ile hafif ek\u015fimsi bir tat olu\u015fmas\u0131n\u0131 destekler.\n\n\n\nTam ya\u011fl\u0131 sade yo\u011furt (dahi) : hafif asiditesi hamuru yumu\u015fatmaya yard\u0131mc\u0131 olur ; s\u00fct ya\u011flar\u0131 ve proteinleri hamuru zenginle\u015ftirir ; ek nem ise buhar olu\u015fumunu ve iri g\u00f6zeneklerin geli\u015fmesini destekler.\n\n\n\nS\u00fct (bazen yo\u011furtla birlikte kullan\u0131l\u0131r) : k\u0131zarma i\u00e7in laktoz, hafif bir tatl\u0131l\u0131k ve ekme\u011fin esnek kalmas\u0131na yard\u0131mc\u0131 olan nem sa\u011flar ; kullan\u0131m\u0131 aranan stile ba\u011fl\u0131d\u0131r.\n\n\n\nGhee (ar\u0131t\u0131lm\u0131\u015f tereya\u011f\u0131) veya di\u011fer b\u00f6lgesel kat\u0131 ve s\u0131v\u0131 ya\u011flar : ya\u011flar hamuru yumu\u015fat\u0131r ve yumu\u015fak, esnek bir i\u00e7 dokuya katk\u0131da bulunur ; pi\u015ftikten sonra s\u00fcr\u00fclen bir kat ghee, nemi hapseder ve ekme\u011fe aroma katar.\n\n\n\nTuz : ekme\u011fin i\u00e7ini lezzetlendirir, fermantasyonu dengeler ve gluten yap\u0131s\u0131n\u0131 destekleyerek kabarc\u0131klar\u0131n daha d\u00fczenli geli\u015fmesine yard\u0131mc\u0131 olur.\n\n\n\nSu : s\u00fct \u00fcr\u00fcnleriyle birlikte, buhar\u0131n h\u0131zla genle\u015fmesine, y\u00fczeyde kabarc\u0131k olu\u015fmas\u0131na ve hafif bir i\u00e7 yap\u0131n\u0131n geli\u015fmesine elveri\u015fli, g\u00f6rece y\u00fcksek bir nem oran\u0131 sa\u011flar.\n\n\n\n\u0130ste\u011fe ba\u011fl\u0131 son dokunu\u015flar (stile g\u00f6re) : \u00e7\u00f6rek otu, susam veya k\u0131zarm\u0131\u015f sar\u0131msak, hamurun temel karakterini de\u011fi\u015ftirmeden aroma ve g\u00f6rsel \u00e7ekicilik katar.\n\n\n\n\n\n\n\tTavada Ev Yap\u0131m\u0131 Naan\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 \u00e7ay ka\u015f\u0131\u011f\u0131 maya1 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015feker1\/4 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz60 ml \u0131l\u0131k su190 g un60 g yo\u011furt1 yemek ka\u015f\u0131\u011f\u0131 s\u0131v\u0131 ya\u011ftereya\u011f\u0131 (\u00fczerine s\u00fcrmek i\u00e7in biraz)\t\n\t\n\t\tHamurun haz\u0131rlan\u0131\u015f\u0131Mayay\u0131, \u015fekeri ve tuzu bir kaseye al\u0131n.Il\u0131k suyu ekleyin ve kar\u0131\u015ft\u0131r\u0131n.5 dakika dinlendirin.Ayr\u0131 bir kapta unu, yo\u011furdu ve s\u0131v\u0131 ya\u011f\u0131 bir araya getirin.Maya kar\u0131\u015f\u0131m\u0131n\u0131 ekleyin ve hamur olu\u015fana kadar kar\u0131\u015ft\u0131r\u0131n.Yumu\u015fak bir hamur elde edene kadar yo\u011furun. Kurumamas\u0131 i\u00e7in \u00fczerini hafif\u00e7e ya\u011flay\u0131n.Nemli bir bezin alt\u0131nda 1 saat dinlendirin.Dinlendirdikten sonra hamuru yeniden yo\u011furun, e\u015fit bezelere ay\u0131r\u0131n ve her birini naan \u015feklinde a\u00e7\u0131n (ne \u00e7ok ince ne de \u00e7ok kal\u0131n).Pi\u015firmeTavay\u0131 orta ate\u015fte \u0131s\u0131t\u0131n.Naan\u0131n \u00fcst y\u00fczeyine biraz su s\u00fcr\u00fcn. Islak taraf\u0131 tavaya yerle\u015ftirin; hemen yap\u0131\u015fmal\u0131d\u0131r.Kabarc\u0131klar olu\u015funca, naan tavaya yap\u0131\u015f\u0131k haldeyken tavay\u0131 alevin \u00fczerine ters \u00e7evirin; hafif yan\u0131k izleri olu\u015ftu\u011funda ate\u015ften al\u0131n.Naan iyice pi\u015fince tavadan al\u0131n, \u00fczerine biraz tereya\u011f\u0131 s\u00fcr\u00fcn ve s\u0131cak servis edin.\t\n\t\n\t\t\nDaha yumu\u015fak naanlar i\u00e7in a\u00e7arken fazla un kullanmamaya \u00f6zen g\u00f6sterin.\nPi\u015firme i\u015flemi \u00e7ok h\u0131zl\u0131d\u0131r; ekme\u011fin yanmamas\u0131 i\u00e7in k\u0131zarma izlerini dikkatle takip edin.\n\n\t\n\t\n\t\tHauptgerichtNepalesisch","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145508","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=145508"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145508\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/116602"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145508"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145508"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145508"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}