Food Lens · Bakery
Naan
Soft and chewy with a mild, slightly yeasty flavor and charred, smoky notes at the edges.
Lens analyzedNaan is a soft, chewy flatbread traditionally cooked in a tandoor, giving it characteristic charred bubbles and a slightly smoky flavor. It's leavened, unlike many other flatbreads, which gives it a thicker, airier texture than a tortilla or roti. It's typically used to scoop up curries and other saucy dishes rather than eaten plain.
Where it comes from
Naan is closely associated with South and Central Asian cooking, where it's baked against the hot walls of a clay tandoor oven. It became widely available in North America through South Asian restaurants and grocery bakeries, with home-oven and stovetop versions adapting the technique without a tandoor.
Buying it
Check the package for a recent bake date and look for naan that feels soft and pliable rather than dry or cracking. Garlic, butter, and plain varieties differ mainly in added toppings rather than the base dough.
Storing it
Keep naan in its sealed bag in the pantry, where it stays soft for about a week; freeze extra pieces if you won't use the whole package in time.
Keeps about 7 days in the pantry.
Recipes that use naan
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Your household memory
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