Plain Naan

Naan is the most recognizable Indian bread in the world, and its story stretches back over 2,500 years to the Persian courts where the word *nan* simply meant "bread." The naan we know today — leavened, pillowy, and blistered from a scorching clay tandoor — was perfected in the royal kitchens of the Mughal Empire, where it was served as an accompaniment to rich curries and kebabs. At Raunak, our plain naan is made from a simple dough of white flour, yogurt, milk, and a touch of leavening, then hand-stretched and slapped against the inner wall of our tandoor oven at temperatures exceeding 700°F. In seconds, the dough puffs, chars in spots, and develops that unmistakable combination of soft interior and slightly crisp, smoky exterior. Notably, our naan is **egg-free**, making it suitable for those avoiding eggs.

The ideal naan — and the one we strive for — is pillowy-soft with a gentle stretch when torn, a lightly charred surface with characteristic dark blisters, and a faint smokiness from the tandoor. The edges may be slightly crisp while the center remains tender and yielding. The flavor is subtly tangy from the yogurt in the dough, with a whisper of sweetness and a smoky undertone that makes it the perfect vessel for scooping up curries, dal, or even enjoying on its own with a brush of butter.

Naan provides carbohydrates for energy and, because it is made with yogurt, contains small amounts of calcium, protein, and probiotics from the cultured dairy. Being egg-free, it is suitable for those with egg allergies or dietary restrictions. For a higher-fiber alternative, pair your meal with our whole-wheat tandoori roti. Naan is best enjoyed fresh and hot — its texture and nutritional value are optimal straight from the tandoor.