A soft, chewy naan flatbread is a must-have with buttery chicken gravy, a dish loved across South Asia and beyond. Butter garlic naan recently topped Taste Atlas' best breads list, while potato-stuffed aloo naan also made the cut. Naan’s roots trace back to ancient Persia, where it was baked on hot stones. It came to India during the 13th to 16th centuries through Muslim sultans who also introduced the tandoor oven for cooking.The famous Indo-Persian poet Amir Khusrau mentioned two types: thin naan-e-tanuk and thick naan-i-tanuri from a tandoor.In medieval India, naan was mostly made by royal cooks using yeast and special kneading methods, making it a luxury food loved by nobles. Different varieties had special names connected to courts or tastes.“For example, naan-e-warqi had flaky layers, and naan-e-tangi soaked up gravies well,” says historian Neha Vermani. During British rule, naan remained an elite dish but started reaching the West through English travelers. Over time, simpler naan recipes made it accessible to common people. Today, naan dough combines flour, yogurt, and yeast. It’s shaped by hand and baked in a hot tandoor until puffy and golden, then brushed with butter or ghee.In the 1990s and 2000s, chefs like Suvir Saran in New York innovated with naan fillings such as spinach and cheese to appeal globally. This trend spread worldwide with versions like pork vindaloo naan in Goa and truffle cheese naan in Hong Kong. Chef Saran calls naan “India's glorious culinary gift to the world,” symbolizing cultural blend and harmony.While naan also belongs to other South Asian and Middle Eastern cultures, its long history with India shows how food connects identities and celebrates diversity.