Naan is a type of leavened flatbread that is found in many cuisines but is most commonly associated with South Asian and Central Asian cuisine. The origin of naan can be traced back thousands of years to the Indian subcontinent. Today, naan remains an integral part of cuisine across South Asia, including India, Pakistan, Afghanistan, Bangladesh, Nepal and Sri Lanka. Additionally, due to immigration and cultural diffusion, naan has spread around the world and can be found in many other regions and countries.
Origins of Naan
The earliest origins of naan can be traced back to ancient Persia and the Middle East. Flatbreads and breads have existed in these regions for thousands of years, long before the invention of the modern tandoor oven. Some of the earliest varieties of naan were cooked on the inner walls of a clay oven or tandoor. Naan and other flatbreads were staple parts of the diet across Persia, Mesopotamia, and the Levant region. As various empires and cultures spread across the Middle East and South Asia, the Persian style of naan was likely introduced to the Indian subcontinent.
There is evidence that naan-like flatbreads were present in the Indus Valley Civilization as early as 2600 BCE. Some historians speculate that naan was already popular in northern parts of the Indian subcontinent by 500 BCE. In ancient texts like the Mahabharata, there are references to different varieties of flatbreads and breads that were staple parts of the diet. The term ‘naan’ itself derives from the Persian word for bread. Over the centuries, naan evolved across different regions of South Asia depending on local tastes, ingredients and cooking traditions.
Regional Varieties of Naan
While naan is found across South Asia, there are many different regional varieties and preparations that give each type of naan its distinctive taste and texture:
India
In India, naan is most commonly associated with North Indian cuisine. Popular varieties include:
- Plain naan – the most basic type, made with white flour, yeast, some salt and milk or yogurt.
- Garlic naan – topped with garlic and coriander.
- Keema naan – stuffed with spiced lamb or goat mince.
- Peshawari naan – filled with nuts, raisins and coconut.
- Kashmiri naan – contains dried fruits and saffron.
Pakistan
In Pakistan, naan is eaten across the country with all meals. Popular varieties include:
- Roghni naan – bread made with clarified butter.
- Kulcha naan – a soft, circular naan common in Punjab.
- Chappati – a type of unleavened flatbread similar to roti.
- Sheermal – slightly sweet flatbread dotted with saffron.
Afghanistan
In Afghanistan, naan is commonly cooked in a tandoor oven and served with dishes like kebabs. Types include:
- Naan-e miri – round naan made with yogurt.
- Naan-e sangak – made on hot pebbles in an oven.
- Naan-e lawangy – stuffed with chives and flavored with anise.
Bangladesh
Bangladeshi naan is soft, puffy and lightly sweetened. Popular varieties are:
- Porota – dense, chewy and layered naan.
- Paratha – flaky, layered flatbread.
- Lachcha paratha – multi-layered and shredded.
Nepal
Nepali naan is distinct for its oval or oblong shape. Types include:
- Taaza naan – plain naan made with white flour.
- Zaatar naan – topped with a za’atar spice blend.
- Jhinge naan – cooked on skewers in a tandoor.
Sri Lanka
In Sri Lanka, naan is often made with coconut milk in the dough. Popular varieties include:
- Pol naan – coated with bread crumbs and deep fried.
- Kothu naan – shredded naan stir-fried with vegetables.
- Garlic naan – topped with roasted garlic and coriander.
Preparation Methods
While ingredients vary, most traditional naan is made using a staple dough of white flour, yeast, salt, milk or yogurt, and ghee or oil. There are several methods for cooking and preparing naan:
Tandoor Oven
The most iconic way of cooking naan is in a tandoor, a cylindrical clay or metal oven. The dough balls are slapped onto the hot inner wall and cooked rapidly at high temperature. This gives naan its soft, fluffy texture with charred spots.
Tava
A tava is a flat skillet used throughout South Asia. Naan dough can be cooked on the hot surface of a tava instead of a tandoor.
Open Flames
In some regions, naan is cooked over an open flame or barbecue to lend a smoky flavor.
Pan Fried
Naan can be pan fried on a stovetop skillet with a bit of oil or ghee.
Oven Baked
Baked naan may not have the soft texture of tandoor naan, but can be conveniently made at home using a conventional oven.
Accompaniments and Serving Suggestions
Here are some of the most popular dishes that naan is served with in South Asian cuisine:
Curries
Naan goes well with thick, rich curries as an accompaniment to help soak up the gravy. Popular curry and naan pairings include:
- Chicken tikka masala and garlic naan
- Chana masala and plain naan
- Malai kofta and peshawari naan
- Beef vindaloo andbullet naan
Kebabs
The charred spots on naan complement the smoky flavors of grilled meats and kebabs. Try pairing:
- Seekh kebab with mint chutney and naan
- Chicken tikka and garlic naan
- Lamb boti kebab with bullet naan
Vegetable Dishes
Naan goes great with saucy vegetable dishes like:
- Saag paneer and garlic naan
- Aloo gobi and plain naan
- Chole masala and tandoori roti
Rice Dishes
Naan can be served alongside rice dishes such as:
- Biryani and kulcha naan
- Pulao and mint paratha
- Hyderabadi dum biryani and sheermal
Snacks
Pieces of naan can be served as an accompaniment to spicy snacks such as:
- Samosa with mint chutney
- Pakora with tamarind sauce
- Bhel puri
Where to Find Naan Around the World
Here is a look at where you can find naan globally, beyond its native regions in South and Central Asia:
| Region | Where to Find Naan |
|---|---|
| United Kingdom | Indian restaurants, supermarkets |
| North America | Indian restaurants, frozen food aisles |
| Australia | Indian restaurants, specialty grocers |
| Middle East | Indian and Pakistani restaurants |
| Southeast Asia | Indian restaurants in Singapore, Malaysia, Indonesia |
| East Asia | Indian restaurants in major cities |
| South America | Indian restaurants in Guyana, Suriname, Trinidad and Tobago |
| Southern Africa | Indian restaurants, specialty stores in South Africa, Kenya, Tanzania |
As Indian, Pakistani and South Asian cuisine has spread around the world, so has the popularity of naan. It can now be found at restaurants and grocery stores in many major global cities thanks to immigration and cultural diffusion. However, the soft, fresh naan found in South Asia remains hard to replicate elsewhere.
Conclusion
Naan has a storied history spanning back thousands of years to ancient Persia and the Indian subcontinent. Over centuries, many distinct regional varieties have developed across South and Central Asia. Although preparation techniques vary, the common ingredient is a dough of flour, water and yeast, cooked rapidly at high heat in a tandoor oven, on a grill or griddle. Naan remains an integral part of cuisine across its native regions, where it is served alongside rich curries, kebabs, rice dishes and vegetables. The growing popularity of South Asian cuisine has also spread naan around the world, from the UK to North America, Australia and beyond. However, the soft, fresh naan found in India, Pakistan and Afghanistan remains difficult to truly replicate outside its homeland.