Top Naan dishes in Toronto

Soft whole wheat bread finished with a generous layer of butter.

Tandoor-baked flatbread that arrives puffy and blistered — order it as a side for any saucy dish; the restaurant is named for it with good reason

Fresh-baked flatbread that arrives hot and slightly charred — essential for scooping karahi and soaking up nihari gravy, not optional

Soft, pillowy leavened bread brushed with aromatic garlic and fresh cilantro.

Leavened flatbread baked in a tandoor — essential for scooping up the karahi gravy; order extra

Soft, oven-baked flatbread topped with aromatic garlic.

Fresh-baked flatbread from the tandoor with characteristic char spots and a slight chew — non-negotiable alongside any karahi order

Fresh from the tandoor: long, blistered flatbread with a chewy interior and slightly smoky crust — order extra, you'll want it

Fresh-baked flatbread, essential for scooping the karahi gravy — order at least one per person, it comes out hot from the tandoor

Tandoor-baked flatbread with the characteristic char bubbles and soft chew — essential for scooping up karahi sauce

Tandoor-blistered flatbread, best ordered buttered or garlic — essential for mopping up the curry sauces

Pulled from the tandoor with blistered bubbles and a generous garlic-butter finish — better than most in the area

Freshly baked flatbread brushed with garlic butter — essential for scooping the curries, arrives hot and blistered

Tandoor-blistered flatbread with good char and a soft, chewy interior — essential for mopping up the curries

Pillowy, charred from the tandoor with a slick of butter and real garlic bite — the right vehicle for mopping up balti sauce

Freshly baked leavened bread — essential for mopping up karahi sauce, do not skip

Fresh tandoor-baked flatbread — essential for scooping karahi gravy; order extra

Pulled from the tandoor blistered and smoky, with enough garlic butter to make it a meal companion worth ordering doubles of

Blistered, pillowy flatbread from the tandoor — essential for mopping up the gravies, don't skip it

Tandoor-blistered flatbread brushed with butter and minced garlic — the essential vehicle for any gravy on the table

Blistered in the tandoor and finished with butter and fresh garlic — essential alongside any curry on the table.

Puffy, lightly charred flatbread from the tandoor — the garlic butter application is heavy-handed in the best way

Blistered from the tandoor with a generous garlic and butter finish — the right vehicle for every curry on the table

Blistered from the tandoor wall with a soft pull and toasty garlic butter finish — essential vehicle for the curries

Freshly baked flatbread, slightly charred and puffy — the essential vehicle for karahi sauce

Brushed with garlic butter, blistered from the tandoor — order extra, you'll need it for the gravies

Charred and blistered from the tandoor with a generous garlic-butter finish, better than most downtown competition

Fresh-baked flatbread with a soft, slightly charred surface — essential for scooping karahi sauce from the wok

Freshly baked flatbread — the essential vehicle for karahi sauce; order more than you think you need

Blistered, charred flatbread from the tandoor with enough garlic butter to make it a meal in itself alongside the dal

Blistered and chewy from the tandoor, generously buttered with roasted garlic — better than average and essential for sauce-mopping

Blistered from the tandoor with toasted garlic and a brush of butter — essential for getting every last drop of the gravies

Pillowy, charred flatbread brushed with garlic butter — essential for soaking up the curry sauces

Freshly pulled from the clay oven — charred at the edges and chewy at the center, the best vehicle for the curries

Pillowy, slightly blistered flatbread from the tandoor — the right vehicle for everything on the table