Naan

Naan is a leavened flatbread baked in a tandoor, in an oven, or fried on a tawa, known for a light, fluffy texture and golden-brown spots from the baking process. The word comes from the Persian nan, a generic term for bread, and the earliest known English use of naan appears in an 1803 travelogue by William Tooke, though the modern spelling only became standard from the 1970s onward. The dough combines white or wheat flour with a leavening agent, usually yeast, along with warm water, salt, ghee and yogurt, and can be enriched with milk, egg or honey, while baking powder or baking soda are sometimes substituted to shorten preparation time. In a tandoor reaching roughly 480 degrees Celsius, naan bakes within minutes and is then coated with ghee or butter and served warm, often used to scoop up curries and sauces in place of utensils.