There is no India without naan bread, a delicious warm and wirht plane or intensely flavored bread that is freshly made in a Tandoor.

The word nān originated from Persia and is used in other West Asian countries and has migrated into the middle east as a pita bread.

The Indian Naan is a thick flat bread that is leavened, cooked and served immediately. If it isn’t warm then it isn’t fresh, and request a freshly baked Naan. The texture as you can see from the photo is creamy and rich, so it is likely that milk was used in place of water, or a mixture of the two.

Often a yoghurt culture is used and the white flour reacts very well to the richness of lactobacillis that is needed to give the naan a dense yet juicy consistency. The naan is finished and then washed with ghee (clarified butter) at the time it is served, however there are various variations and preparations.