The Indian flatbread commonly used to scoop up curry is naan. It is a soft, leavened bread traditionally baked against the hot inner wall of a tandoor, where it develops a chewy surface, airy interior, and distinctive browned spots.
Naan is made from wheat flour and commonly includes yeast or another leavening agent, along with water, salt, and often yogurt, milk, or ghee. After baking, it may be brushed with butter or ghee and served warm alongside curries, kebabs, and other dishes. Its flexible texture makes it useful as an edible utensil for picking up sauces.
The word naan comes from Persian nān, a general word for bread. In South Asia, naan became especially associated with Muslim courts and the Mughal period; historical references connect it with the Delhi Sultanate and early Mughal culture. It was once regarded as a food for nobles because leavened dough and tandoor baking required specialized skill.
Naan is often confused with chapati or roti, but those breads are generally unleavened and cooked differently.