A naan is a yeasted flat bread made from wheat flour, traditionally in Northern India but today can be found in every part of the country and has become synonymous with Punjabi food. It is found in many avatars all over Central and South Asia so it must have come into India with early travelers or invaders. A naan is cooked in a clay oven called a “tandoor” which can reach temperatures of about 500C. The naan is wet on one side and slapped onto the sides of the tandoor to cook till done. The taste of tandoor cooked or “tandoori” naans, or rotis is next to none. But a cast iron griddle on the stove top also works.