You've Eaten Naan but Do You Know Naan?

Naan is more than just a flatbread. Its soft, pillowy texture, blistered surface, and signature smoky char come from a centuries-old preparation process that begins with fresh dough and ends inside an intensely hot tandoor oven.

First, the Tandoor

The tandoor reaches over 900°F.

Step 01

First, the Tandoor

A tandoor is a traditional clay oven that can reach temperatures of more than 900°F. The intense heat radiating from its clay walls cooks naan incredibly quickly, creating the unmistakable blistering and char that set it apart from ordinary flatbreads.

Each naan is individually shaped.

Step 02

Then, the Dough

Traditional naan dough is soft, slightly stretchy, and lightly leavened. Each piece is carefully shaped by hand, allowing it to puff as it cooks while remaining tender and pleasantly chewy.

The dough sticks directly to the oven wall.

Step 03

Slapped onto the Oven Wall

Instead of being placed on a baking sheet, the shaped dough is slapped directly onto the searing inner wall of the tandoor. It immediately begins to bubble, blister, and rise as the heat surrounds it.

Intense heat creates its signature blistered surface.

Step 04

Cooked in Seconds

Within seconds, the naan puffs and develops golden-brown spots, crisp edges, and pockets of smoky char. These beautifully imperfect marks aren’t flaws—they’re part of what gives authentic naan its distinctive flavor and character.

Every naan is removed by hand.

Step 05

Lifted from the Heat

Once cooked, each naan is carefully lifted from the tandoor wall—bearing the blistered surface, soft interior, and signature char that only this process can create.

Tradition in Every Naan

We bring that same tandoor-baked character to every one of our naans. From the soft, chewy center to the blistered surface and smoky char, each one is made to deliver an authentic naan experience—ready to heat, serve, and enjoy at home.

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