naan

Naan is a leavened flatbread native to the Indian subcontinent, widely consumed in South Asia and in diaspora communities around the world. It is traditionally baked in a tandoor, a cylindrical clay oven, which gives naan its blistered, slightly charred crust and soft interior. In home kitchens, naan can be made on a hot griddle (tawa) or baked in a conventional oven.

The dough typically combines flour (often all-purpose or bread flour), water, yogurt or milk, a leavening agent such as yeast or a starter, oil or ghee, and salt. Some recipes include sugar and eggs. The dough is kneaded, allowed to rise, then divided and rolled into oval or tear-shaped pieces before cooking. Naan may be plain or enriched with butter or ghee, and there are many variations such as garlic naan, butter naan, and stuffed versions like potato- or nut-filled peshawari naan. Toppings may include sesame seeds, nigella seeds, or cilantro.

Naan has several regional equivalents and variants, such as kulcha in North India and Pakistan, and various regional breads in Afghanistan and Iran. The word naan is derived from Persian or related languages for bread. It is commonly served hot, brushed with ghee or butter, and accompanied by curries, kebabs, or chutneys.