Naan is a soft, pillowy flatbread that originated in Central and South Asia, especially popular in India, Pakistan, and surrounding regions. Unlike regular bread that rises tall and fluffy, naan stays relatively flat but puffs up with air pockets when baked in an extremely hot clay oven called a tandoor. The intense heat (often over 900 degrees Fahrenheit) gives naan its characteristic charred spots and chewy texture.

Traditional naan is made from wheat flour, yogurt, and yeast, which gives it a slightly tangy flavor and tender crumb. Bakers slap the stretched dough directly onto the inner walls of the tandoor, where it cooks in just a few minutes. When pulled from the oven, naan is often brushed with melted butter or ghee (clarified butter).

People use naan to scoop up curries, stews, and other dishes, tearing off pieces to pinch up food instead of using utensils. You might find naan topped with garlic, stuffed with spiced potatoes, or sprinkled with herbs. Many restaurants and grocery stores now offer naan, making it easy to enjoy this delicious bread far beyond its homeland.