Naan

Probably the most well-known Indian bread outside India is naan, from the north of the country. Naan is made with plain (all-purpose) flour, yogurt and yeast; some contemporary recipes favour the use of a raising agent such as bicarbonate of soda (baking soda) or self-raising (self-rising) flour as a leaven in place of yeast. The yogurt is important for the fermentation of the dough, and some naan are made entirely using a yogurt fermentation. This gives the bread its puffy texture and soft crust.