Indians are perfectly capable of transforming any of their flatbreads—be it roti, chapati, paratha, naan, or kulcha— into a roll, taco, or burrito in an instant with just a generous layer of ghee (clarified butter), cream, sugar, etc.
However, if there is one flatbread that has become particularly popular in India, it is naan. Developed about 2,500 years ago, naan originated from an experiment following the arrival of yeast in India from Egypt (where yeast was used to brew beer and make leavened bread since 187 BC).
Historically, in India, breads were mainly thick chapattis and rotis that could last at least a week, developed during the Harappan culture when wheat was also cultivated.
But it took another hundred years for this civilization to create a fermented bread variation based on the tandoor. Due to its combination with Mughal and northern frontier cuisine, many believe that naan, like kebabs originating from Persia, was developed by Persians and Mughals.
For most of glorious independent India, naan, due to its kneading technique and the use of yeast—which at that time was limited to the wealthier segments of society—continued to be a delicacy prepared in royal and noble homes. Although there are few mentions of naan arriving with common people by the late 18th century, naan remained—and still remains—a specialized art known only to a few, with even fewer mastering it.
