The most popular bread in India, naan (pronounced “non”, with a short ‘o’ sound like “sock”) usually refers to a type of flatbread.This flatbread, known as naan, has historically been baked in the ground or in a hot tandoor oven over hot charcoal. These cooking methods often produce temperatures of around 900°F (480°C).

The earliest recorded mention of naan is said to have first appeared in the notes of the Indo-Persian poet Amir Kushru in the 1300s. Originally, naan was developed after yeast was introduced to India from Egypt. Naan was initially enjoyed only by nobles and royal families as the art of making naan was a respected skill, known to very few.

During the Mughal period of India in the 1520s, naan was a royal dish. In 1799, William Tooke, an English historian and clergyman, introduced naan to the West. Now you can eat Naan in almost every country of the world.