Naan is just one of the many components of the vibrant food culture of the Indian subcontinent, but one that has reigned supreme from royal courts to the streets. A beloved leavened flatbread, we see its many versions across different parts of Asia.

Let’s listen to its interesting story and discover how this humble bread became our favorite scoop for Indian curries.

The origin of naan bread and its culture

This iconic leavened flatbread originated in Persia and came to India during the period of the Delhi Sultanate. For Persians, the word ‘naan’ was the generic name for bread, but not so in the Indian culinary culture. The earliest mentions of it are in the memoirs of Amir Khusrau, the Indo-Persian poet living in the region during the 1300s. Khusrau talks about two kinds of it: the heavy and the light.

When naan was passed down to the Mughal era, it was enjoyed in the royal court with kebabs or qeema (minced meat). The Mughals also influenced a richer variety that used nuts for crunch and more flavor. At the time, naan was food for the nobility because making it was a laborious task, and not everyone had the skill or the equipment for it. It wasn’t until the 1700s that the naan entered the public domain and became a popular flatbread among the common Indian folks. 

Today, different versions of naan are enjoyed in Persia, North India, Pakistan, Afghanistan, Tajikistan, Kazakhstan, and Uzbekistan – each reflects its local culture and the preferences of the local palate. We see it served in teahouses in Myanmar, and it is also enjoyed as a side to creamy chickpeas cooked with onions or the Burmese curry. The Chinese naan is another adaptation, cooked in a cylinder-shaped charcoal oven that resembles the tandoor. 

However, nowhere else is the naan revered as much as in the culinary culture of the Indian region. It is everyone’s favorite scoop for flavorful curries, and a common alternative to the unleavened flatbread roti or chapati. It is equally popular as a side to the many types of kebabs found in the region’s cuisine. Some vegetable and lentil-based dishes also find their perfect companion in this leavened flatbread. 

This is why we see it in restaurants worldwide, wherever they serve South Asian cuisine. While not exactly a Middle Eastern flatbread, it is also offered as a side by eateries that serve food from the region. This cross-cultural utilization of naan bread is a testimony to its versatility. 

From farm to table: How is naan made?

Making the naan starts with choosing the right kind of flour. Naan typically uses white flour, which has had its bran and germ separated, is bleached, and refined. The flour is mixed with a leavening agent such as yeast and warm water, and other ingredients like salt, ghee, and yogurt are kneaded in. Many recipes include sugar or honey, milk, and eggs for richness, and also substitute yeast with baking soda to cut down on prep time. 

Everything is mixed well, and the dough is kneaded properly to allow the gluten to form. It is then set in a warm, dry place to rise until it doubles in size. Once the dough has risen, it is sectioned into smaller balls and rolled out using a pin. Many street vendors stretch it out by hand instead. The naan is then placed onto the wall of the tandoor. The tandoor is a big, cylinder-shaped clay oven that uses wood or charcoal. The thick clay walls absorb and retain heat, allowing the tandoor to reach high temperatures. Food is cooked quickly and evenly. 

Stuck to the walls of the clay oven, the leavened flatbread gets cooked and comes out piping hot with its iconic charred edges and fluffy spots. It is traditionally brushed with a little ghee. Its light, airy, and chewy texture is best enjoyed when served warm. 

Can you make naan at home? Yes, you can. However, the taste of a traditional tandoori naan is a little difficult to replicate in a home kitchen because clay ovens are not available in homes anymore. You can use a dry cast-iron griddle or pan, stick a rolled-out naan to it, and invert it over an open flame to get the charring and smoky taste that is a signature of naan.   

The many types of naan bread: Plain, flavored & stuffed

In the Indian region alone, we find an amazing variety of naan bread – you can have it plain, flavored, or stuffed. Here are a few more popular ones:

• Roghni, the elite Mughlai version that is always a part of festive menus – its dough uses additional ingredients like eggs, sugar, and milk, and a generous helping of sesame seeds. It’s not white but rather golden yellow, and is thicker and softer with a luxurious texture compared to the basic plain naan. 
• Butter naan is a treat for palates that don’t mind indulgence. It’s the plain naan going a notch up with a generous helping of butter spread on its surface once it comes out of the tandoor. 
• Garlic naan, one of the world’s favorite breads, is exceptional in flavor and aroma. Ground garlic mixed in the dough gives it a subtle spicy touch, coriander adds a fresh layer of flavor, and the glaze of butter on top seals the deal for food lovers. 
• Keema naan, the meaty version of the flatbread, is a delight for meat-lovers. It is made by stuffing the dough with a curry-like mix of minced lamb, mutton, or chicken meat, seasoned with herbs and spices, and garnished with black sesame seeds. 
• Aloo naan is a flavorful carb-y treat – its dough is mixed with potatoes, mashed with chili peppers and coriander, and seasoned with garam masala. It is glazed with ghee or butter once out of the tandoor, and served hot. 
• Peshawari and Kashmiri types are sweet and savory – the dough is kneaded with nuts like almonds, raisins, and cashews; The Kashmiris also use herbs like fenugreek, spices like cumin, and fruits like candied cherries. 

These days, you’ll see many fusion versions, like the cheese naan, and fusion foods like naan tacos and naan pizza. This is because naan can be used anyway you like, as a scoop for your curries, a wrap for your favorite fillings, or as a base for your choice of topping.  

5 Tasty naan combos to try this summer! 

• Garlic naan with butter chicken: Nothing beats a piping hot garlic naan with creamy butter chicken to dunk it in. This is an all-time favorite combo and works perfectly for an indulgent dinner.  
• Plain naan with nihari: Anyone familiar with the North Indian and Pakistani food culture knows this combo hits home every time. The fluffy naan with the slow-cooked spicy nihari is just the dinner you’d want to enjoy when you feel like feasting!
• Plain naan with paneer tikka masala: This is pure delight for vegetarians. The leavened flatbread complements the saucy tikka masala and perfectly scoops chunks of soft, delicious paneer. 
• Plain naan with dal makhani: This buttery dal, a slow-cooked stew made from lentils and red beans, is another vegetarian delight when combined with the soft and fluffy naan that nicely soaks up the yummy flavors of the dal.
• Naan pizza: A little unconventional, but building a pizza using naan as its base is one of the best fusion moves out there. Load it up with pizza sauce, plenty of cheese, and whatever toppings you want, and throw it in the oven for a quick and filling dinner any night of the week. 

Is naan bread a healthy choice?

A question that comes up in conversation so often. However, it can’t be answered with a yes or no.

Like all white breads, naan delivers the goodness of wholegrain wheat, but in its diminished form. The separation of bran and germ depletes macro and micro nutrients found in wholegrain flour. You can make a healthier version from whole wheat flour at home, but it is not the typical choice for this leavened flatbread. So while the refined white flour is perfect for texture and flavor, it does not hold nutritional value worth boasting. With that said, if you use naan to wrap healthy foods like lean meat kebabs, fresh or roasted veggies, and low-fat cheese, it is an ideal pick. It has so much more flavor than bland tortillas.

Concluding words… 

There is no arguing that naan is the best side to scoop up the rich gravies and spicy sauces that are a signature of Indian curries. Soft, chewy, and fluffy, it makes just the perfect bite with mouthfuls of your favorite curry. Also, it is an ideal base for your homemade pizza and turns into a flavorful wrap for various meat and vegetable-based fillings. The best part is that even leftovers of this flatbread turn into a treat with morning chai if you dampen it with water and heat it with a little ghee in a non-stick skillet.  

For people with busy lifestyles, frozen naan is a handy item to keep in their freezer. These come ready to eat and only require a few minutes in a non-stick skillet to heat before you can serve.