Naan: The Soft, Fluffy Bread That Powers Indian Meals

When you think of Indian bread, naan, a leavened flatbread baked in a tandoor oven, known for its soft interior and slightly charred exterior. Also known as Indian tandoori bread, it’s the bread that clings to curry sauce, soaks up garlic butter, and makes every bite of chicken tikka taste better. Unlike roti or chapati, which are cooked on a flat griddle, naan gets its signature puff and chew from yeast, yogurt, and high heat. It’s not just bread—it’s the vehicle for flavor, the sponge for spice, and the comfort in every meal.

What makes naan different isn’t just how it’s cooked, but what’s in it. Most recipes use milk or yogurt to keep it tender, a touch of sugar to feed the yeast, and sometimes egg for richness. The tandoor, a clay oven that hits over 700°F, is what gives naan its blistered spots and smoky edge. But you don’t need a tandoor to make good naan—at home, a cast iron skillet or even a broiler works fine. The real secret? Letting the dough rest long enough so the gluten relaxes and the yeast does its magic. Skip that step, and you’re just eating flat, dense dough.

Naan isn’t just one thing. In Punjab, it’s thick and buttery. In Kashmir, it’s studded with sesame and poppy seeds. In some homes, it’s stuffed with garlic, cheese, or even minced meat. It’s served with butter, dipped in dal, or torn into pieces to scoop up aloo gobi. It’s the bread that turns a simple meal into a feast. And while you’ll find it on restaurant menus from London to Los Angeles, it’s still most often eaten at home—fresh off the pan, still warm, with fingers sticky from ghee.

Behind every piece of naan is a story: of fermentation, of fire, of tradition passed down through generations. It’s not fancy. It doesn’t need to be. It just needs to be good. And if you’ve ever torn into a warm piece and felt the inside pull apart like silk, you know why it’s the most loved bread in India.

Below, you’ll find real recipes, common mistakes, and simple fixes for making naan that actually puffs up, stays soft, and tastes like it came from a Delhi tandoor—not a grocery store bag.