[2][3][4] Composed of white or wheat flour and combined with a leavening agent, typically yeast, naan dough develops air pockets that contribute to its fluffy and soft texture.

In the baking process using a tandoor, naan dough is rolled into balls, flattened and pressed against the inner walls, which can reach temperatures up to 480 °C (900 °F).

This soft and pliable bread accompanies meals, replacing utensils for scooping up sauces, stews, and curries, or with dryer dishes like tandoori chicken.

The earliest mention of naan in the region comes from the memoirs of Indo-Persian Sufi poet, Amir Khusrau living in India during the 1300s AD.

[12] It is round, soft, and blistered, often buttered, or with creamy pè byouk (boiled chickpeas) cooked with onions spread on top, or dipped with Burmese curry.

[16][17][18] Shotis puri is a popular flat bread eaten in Georgia and cooked by sticking dough to the sides of a tandoor-like clay oven called a tone.

Chefs such as Nigella Lawson,[19] and supermarkets such as Wegmans[20] offer recipes for people to make their own naan pizza at home, though it is certainly not traditional.