12 North Indian Food Dishes Better Than Takeout

11. Naan (Leavened Flatbread / नान)

What it is: Naan is a pillowy, leavened flatbread often finished with butter or garlic and used to scoop curries. Why homemade is better: Packaged or reheated naan lacks the fresh chew and char of straight-from-the-heat bread. At home you can cook naan in a very hot cast-iron skillet, under the broiler, or on a pizza stone to mimic tandoor heat and enjoy soft interior with slightly blistered exterior. Prep time: 60–90 minutes including rising. Difficulty: Medium. Substitution tip: If you don’t have instant yeast, use baking powder for quick naan that is still tasty though less airy; let the dough rest to relax gluten. Pairing suggestion: Serve hot with dal makhani or paneer butter masala—bread is perfect for scooping rich sauces. Pro cook tip: Brush with melted butter or garlic-ghee immediately after cooking for shine and aroma. For garlic naan, press minced garlic and cilantro into the dough surface before cooking; for a smoky edge, finish briefly over an open flame if your stove allows.