Naan in Den Haag - Fresh Baked in a 400-Degree Clay Oven
Six types of naan. Ninety seconds in the tandoor. Garlic, cheese, Peshwari and keema naan at Leyweg 986, Den Haag.
The 400-Degree Clay Oven That Changes Everything
Most naan you have eaten in Den Haag was baked in a conventional oven set to around 250 degrees. You can tell. It comes out soft, pale, slightly doughy. No char on the edges. No pull. No smoke. That is not naan bread. That is flatbread that has been adjacent to heat.
At Chopras Indian Restaurant at Leyweg 986 in Den Haag, the tandoor clay oven reaches 400 degrees Celsius before the first guest arrives. This is not a setting on a dial. This is a physical state the oven holds for the entire evening service. When naan dough hits the inner wall of that tandoor, it bakes in approximately 90 seconds. The surface chars. The inside stays soft. The edges bubble and blister. Pull it apart and steam comes out.
No conventional oven can do this. The heat distribution is completely different. A tandoor radiates heat from all sides simultaneously: from the clay walls, from the base, and from the radiant heat bouncing off the curved interior. That combination creates a texture and a flavour profile that no kitchen appliance built for a home or a standard commercial kitchen can replicate. This is why tandoori dishes in Den Haag vary so dramatically from restaurant to restaurant. Some have the oven. Some pretend to.
Six Types of Naan on the Chopras Menu
The tandoor unlocks possibilities. Once you have the heat and the technique, you can build on the base. At Chopras, there are six types of naan available every evening Tuesday to Sunday. Every variety starts with the same dough. The difference is in the filling, the finish, and the destination on the plate.
Garlic naan. The most ordered. Fresh dough, hot tandoor, then immediately a brush of melted butter and finely chopped garlic the moment it comes out. The garlic cooks slightly against the warm surface. It does not sit raw on top. Ordering this alongside butter chicken Den Haag is practically obligatory.
Butter naan. The classic. Plain tandoor naan with a generous brush of clarified butter. Eat it with dal makhani Den Haag and nothing is left on the plate.
Cheese naan. Soft cheese folded inside the dough before it goes into the tandoor. The heat melts it completely. The outside chars. The inside stretches when you pull it apart. This is the variety children default to after trying it once.
Peshwari naan. The sweet one. A filling of coconut, almonds, and sultanas. This is the naan that surprises first-time guests. It is not dessert but it is not entirely savoury either. Those who know it always order it.
Keema naan. Spiced minced lamb folded into the dough. Halal certified. This one is a full plate on its own, though most guests still order it alongside a curry from the full Chopras menu.
Plain naan. The original. Tandoor heat, dough, nothing else. If the base is right, nothing more is needed. At 400 degrees, plain naan earns its place. Serve it with mutton rogan josh Den Haag for a combination that speaks for itself.
How Naan Is Made at Chopras
The dough comes first. Flour, yoghurt, salt, a small amount of oil. Mixed and rested for a minimum of three to four hours. Rushing the rest produces tough naan. This is the step most shortcuts skip, and the reason naan from less careful kitchens never feels right in the mouth.
When the tandoor is at temperature, the dough balls are flattened by hand and pressed against the inner wall of the oven. They stick to the clay. In roughly 90 seconds, the dough puffs, chars at the edges, and pulls slightly away from the wall. That is when it comes out. Immediately brushed with butter. Served at the table still hot enough to see steam rising from the surface.
The timing window is narrow. Thirty seconds too long and it dries out. Thirty seconds too short and the centre is raw. Getting this right every service, for every order, is what distinguishes a kitchen that has spent years on tandoori cooking in Den Haag from one that is just moving dough around. Chopras Indian Restaurant holds a 4.9-star rating from 800+ guests on Google. That rating is partly the story of this bread.
Where Can You Get Fresh Naan Bread in Den Haag?
Chopras Indian Restaurant at Leyweg 986 in Den Haag bakes fresh naan bread in a 400-degree tandoor clay oven every evening from Tuesday to Sunday from 16:30. Six types of naan are available: garlic naan, butter naan, cheese naan, Peshwari naan, keema naan, and plain naan. The restaurant holds a 4.9-star rating on Google from 800+ guests and is fully halal certified. Reserve a table at Chopras Indian Restaurant or order Indian takeaway in Den Haag.
Frequently Asked Questions About Naan
Order Naan at Chopras Indian Restaurant Den Haag
Naan is the bread you share. It is the bread that belongs beside a curry. It is the bread that smells like India. Visit Chopras at Leyweg 986 in Den Haag, open Tuesday to Sunday from 16:30. Order fresh naan directly from our 400-degree tandoor.