Naan

What is Naan?

Naan is a type of bread originating from India, known for its soft, fluffy texture with small air pockets and a slightly salty taste. Traditionally baked in a tandoor, a clay oven, naan has a distinctive smoky aroma. Unlike roti, naan is made with yeast or yogurt, which gives it a unique rise and softness.

History and Origins of Naan

The word Naan derives from the Persian word Non, meaning bread. Historians believe naan originated from ancient Persia. Early naan was a flatbread baked in a tandoor oven, a method still used today.

In the 16th century, naan was introduced to India and refined during the Mughal era by adding ingredients like yogurt and ghee (clarified butter), enhancing its flavor and soft texture.

Naan in Indian Society

During the 16th and 17th centuries, naan was a delicacy reserved for the Indian elite, often served for breakfast with kebabs. By the 18th century, naan became popular among all social classes, with regional variations: garlic naan in northern India and naan served with rich curries in the south.

In Pakistan, naan is commonly eaten with grilled meats and lentil dishes. In Afghanistan, naan is often topped with black sesame seeds and served with yogurt or lamb dishes.

Modern Spread and Innovations

Naan gained recognition in the Western world in the 19th century through British travelers and Indian restaurants abroad. Recipes have been adapted globally, including garlic naan, stuffed naan with cheese or potatoes, and gluten-free naan made with alternative flours.

Today, naan continues to evolve as chefs worldwide experiment with new ingredients like spinach, cheese, and even chocolate. Frozen and ready-to-eat naan are widely available in supermarkets, making it convenient for people to enjoy naan without preparation.