Naan (pronounced “non”, with a short ‘o’ sound as in “sock”) usually refers to a kind of flatbread.
Naan is historically cooked in a hot tandoor oven in the ground or on hot wood charcoal. These cooking methods often result in temperatures of about 900°F (480°C).
Early recorded history of naan first appeared in the notes of Indo-Persian poet Amir Kushrau in 1300 AD. Originally, naan was developed after the arrival of yeast in India from Egypt.
During India’s Mughal era in the 1520s, Naan was a delicacy that only nobles and royal families enjoyed because the art of making Naan was a revered skill, known by few.
In 1799, an English historian and clergyman, William Tooke, introduced Naan to the Western world.
Today, you can find Naan in almost every corner of the world.
