Naan Bread History & Facts

 Naan breadHere are some interesting, fun facts about this bread we like to bake, and so many love to eat. There’s something enriching about knowing a little more about where a food hails from, what it’s traditions are, and how long it’s been around.

  • First recorded in 1300 AD by the Indo-Persian poet Amir Kushrau
    In 1926 Veeraswamy, Britain’s oldest Indian restaurant, served Naan on it’s menu
  • During the Mughal era in India from around 1526 Naan accompanied by Keema or Kabob was a popular breakfast dish of the Royals
  • William TookeIn 1984 Honeytop Speciality Foods became the the first company in Europe to supply authentic Naan bread on a commercial scale. They introduced the first 13 week shelf-life flatbread.
  • Naan is derived from the Persian word ‘non’ which refers to bread. It initially appeared in English Literature dating back to 1780 in a travelogue of William Tooke.
  • In Turkic languages such as uzbek, kazakh & Uyghur the flatbreads are known as nan.


  • tandoor ovenNaan bread typically consists of dry yeast, all-purpose flour, warm water, sugar, salt ghee and yogurt.
  • Naan is traditionally cooked in a tandoor, or clay oven.

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