description Naan Overview
Naan is a leavened flatbread originating from South and Central Asia, distinguished by its soft texture and slightly chewy consistency. The dough is traditionally made with white flour and yogurt, then baked on the inner walls of a cylindrical clay oven called a tandoor. This cooking method exposes the bread to high heat, creating characteristic charred spots or blisters. It is a staple accompaniment to various curries and meat dishes across the Indian subcontinent and global South Asian restaurants.
insights Ranking position
Naan ranks #2 of 142 in the Flatbread ranking, behind Corn Tortilla, ahead of Focaccia.
help Naan FAQ
Can I make naan without a tandoor clay oven?
Yes, naan can be made at home using a very hot cast-iron skillet on the stovetop or a pizza stone preheated in an oven at its maximum temperature. The traditional tandoor reaches temperatures upwards of 480°C (900°F), which creates the characteristic charred blisters, but a heavy skillet can approximate the result.
What kind of flour is traditionally used for naan?
Naan is typically made with white wheat flour (maida), which gives it a softer, chewier texture compared to the whole-wheat flour used in many other South Asian breads. Yogurt and milk are commonly added to the dough to enrich it and aid leavening alongside a small amount of yeast or baking powder.
How is naan different from roti or chapati?
Naan is a leavened bread baked on the wall of a tandoor oven, whereas roti and chapati are unleavened and cooked on a flat griddle (tava). Naan is also typically richer, incorporating yogurt, milk, and sometimes eggs or ghee into the dough.
Where did naan originate?
Naan originated in Central and South Asia, with records of tandoor-baked breads dating back to the Persian and Mughal empires. The bread became a staple across the Indian subcontinent and spread globally through South Asian diaspora communities.
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