What Is Naan?
If you're unfamiliar with Naan, here's a simple introduction. The tandoor oven transforms this leavened flatbread into something miraculous — the yogurt-enriched dough is slapped against the vertical clay wall of a tandoor burning at 480°C (900°F), cooking in under 90 seconds. The intense radiant heat creates leopard-spotted char on the exposed face while steam from the dough forms bubbles and pockets. The yogurt provides tenderness and a subtle tang; the ghee brushed on immediately after coming out of the oven adds richness. In Punjab, naan was historically reserved for special occasions — everyday bread was roti or paratha.
Where Does It Come From?
Naan originated in Punjab, India. It's a beloved part of the local food culture and one of the dishes that best represents India's culinary tradition.
What Does It Taste Like?
Naan has a distinctive flavour. The combination of Maida flour, Yogurt, Yeast creates a taste that is characteristic of Punjab's cuisine. First-time tasters find it boldly flavoured and memorable.
How Do You Eat It?
Eaten immediately while steam puffs remain, used to scoop curries
Where Can I Try Naan?
The best place to try Naan for the first time is in Punjab, India. If you can't travel there, look for restaurants specialising in India cuisine in your city, or try making it at home using our recipe guide.
Is Naan Suitable for Me?
Naan traditionally contains Maida flour. Its spice level is 0, which may require adjustment for those sensitive to spice.
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The tandoor oven transforms this leavened flatbread into something miraculous — the yogurt-enriched dough is slapped aga...
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