Flatbread baked in tandoor oven.
It goes with literally with every other food for its incredible flexibility. Check the best Regular Naan right out of the hands of a kitchen artist from Bangladesh. Yeast activated. Mixed the dough, enriched with ghee, oil, yogurt, and sometimes eggs. Covered with plastic wrap to let it double in size. Dough rolled into balls and then into large ovals. The thinner the roll, the more the air pockets. Cooked until bubbles form with golden spots on the underside. Wrapped in a clean kitchen towel. A classic thin crust in New York City.