Naan comes from the Persian (Farsi) word for bread. Naan refers to a flatbread mainly linked with India. Traditionally naan was fermented by airborne yeasts and baked in a tandoor oven. Slapped on the hot side of the oven, naan puffs, browns and takes on a smoky flavor, all in about 60 seconds. The teardrop shapes comes from bread being stretched during baking in tandoor oven. If you never seen a tandoor is worth asking any Indian restaurant owner to show you. It looks something like a top-loading washing machine which can go up to 900 degrees and the naan puffs up right away. Most historians agree that breads such as naan were first baked during the farming revolution when when stone-age farmers first learned to mill wheat and barley hence it has been the staple diet of mankind. Use naan to gather up the curry sauce where fingers are the only utensils. Make sure to use the right hand since left hand is associated and used for personal hygiene and eating with left hand makes it bad table manners. However, it is less of a stigma in the western countries when visiting Indian food establishments. I recommend Sabri Nihari in Chicago’s West Rogers Park neighborhood on Devon Avenue. Order Nihari, mouthwatering beef stew, and enjoy! You can also purchase frozen naans to warm it on the pan or griddle and make naan pizzas (my favorite) as well.