It is a variation of traditional leavened flatbread, typically cooked in a tandoor oven. This specific type often incorporates a generous amount of green chilies, lending it a significantly higher level of spiciness compared to regular naan. The intensity of the heat is its defining characteristic.
The appeal of this bread lies in its fiery flavor profile, which complements a variety of dishes, especially those with rich or creamy sauces. It adds a contrasting element of spice that enhances the overall dining experience. Its origin is likely rooted in the desire for bolder flavors within South Asian cuisine, offering a spicier alternative to milder breads.
