Some flatbreads, such as naan, use leavening agents; others, such as matzo, do not.
A typical naan recipe involves mixing white flour with salt, a yeast culture, and enough yogurt to make a smooth, elastic dough.
Possible seasonings in the naan dough include cumin and nigella seeds.
More popular dishes include, naan, butter chicken, mutter paneer, tandoori, samosas, pakoras.
Uyghurs like to treat guests with tea, naan and fruit before the main dishes are ready.
Unlike chapatis, naans are slightly thicker, typically leavened with yeast and mainly made with white flour.
It is commonly served with breads like paratha, roti, and naan.
Naan is cooked in a "tandoor", from which tandoori cooking takes its name.
