Naan

The story

Naan, the soft, pillowy flatbread, is a staple across South and Central Asia. Its origins trace back to ancient civilizations in Persia and the Indian subcontinent. The word "naan" itself derives from the Persian word for bread, "nan". In those times, naan was baked in communal tandoor ovens, bringing people together in shared culinary traditions. During the Mughal Empire, naan became a royal delicacy, enjoyed in the courts with rich curries and kababs. Today, hot-out-of-the-oven naan is an essential part of Pakistani cuisine, served alongside both everyday meals and special feasts like those celebrated in Ramadan.