Naan

Leavened tandoor bread — white flour dough leavened with yogurt and a little baking powder or yeast, slapped against the inner wall of a clay tandoor and baked at extreme heat for 90 seconds until puffed, blistered, and slightly charred. Brushed with butter on arrival. The plain naan is the foundation of North Indian restaurant meals — the vehicle for butter chicken, dal makhani, and korma. Variants include garlic naan, stuffed kulcha-style naan, and Kashmiri naan with dried fruits.