The ultimate cornerstone of North Indian cuisine, plain naan is a classic leavened flatbread traditionally slapped against the scorching inside walls of a clay tandoor oven. The intense heat cooks it in under a minute, causing the dough to swell rapidly into beautiful puffed air pockets. The result is a perfect contrast of textures—soft, pillowy, and beautifully chewy on the inside, with a lightly crisp exterior and distinctive charred spots. Ingredients: Maida (all-purpose flour), Active dry yeast (or baking powder/soda for instant versions), Yogurt (for tenderness and tang), Warm milk or water, Sugar (to feed the yeast), Ghee or butter (for brushing after cooking), and Salt.