History & Geography of Naan!!!

Naan is a flat bread that is a staple food in Southeast and Central Asia has a long history.
Because it is popular in so many countries, it has several different spellings and pronunciations.
In Turkic languages such as Uzbek this bread is known as nan. In Burma the bread is called nan bya. History of Naan existence dates back to 1300 AD and was recorded it's serving at the imperial court in Delhi for many centuries.

Question is what came first?
The Naan, Chapatti or the Pita Bread? Actually, it was the yeast. The yeast was first used in Egypt in 4000 BC  but was not understood till much later. Flat breads from 4000 BC-19th Century were un-leavened.  People came to grips with the process of the yeast in the 19th Century. Pitta Bread was one of the earliest forms of flat bread. Naans were cooked around the 14th Century and Chapatti followed in the 16th Century.

Chefs are always crafting different varieties of this original flat bread of the Mogul era; this flat bread is made of wheat flour and is almost always round in shape. The dough is usually leavened with yeast before it is cooked.  Once it has been cooked, it is typically brushed with butter, and then served hot to be fully enjoyed by millions around the globe.  Some chefs add yogurt or milk to their naan dough to add softness and volume to the bread. Roti is bread similar to naan, which is unleavened and is cooked flat on a tawa or iron griddle.
 
There are also different kinds. Naan-e-tanuk is a very light version of the bread. Naan-e-tanuri is a form made in a tandoori oven.  Furthermore, by kneading ingredients into the dough, naan can be made sweet, savory, or spicy. Garlic naan is especially delicious.

Indian cuisine became popular in Western culture, especially in North American and Britain, in the 1970s.  The bread has nearly as many different recipes and culinary uses as it has years of existence.
It can, for example, be used as a side dish for stew. It can also be used as a wrapping for meats and other fillings.  Alternatively, it can be used as the base of an open-faced sandwich. Common toppings for such dishes are meats, vegetables, and cheeses, Stews such as mutton stew and pea stew may be used to top naan as well.

As many Western restaurants offer a basket of bread or rolls at the beginning of a meal, it became popular to have a  basket of hot naan at the beginning of meals in Indian restaurants. With the rising popularity of Indian cuisine in the West, this bread in all its forms and many accompaniments quickly gained global popularity.