Naan

Traditional naan uses both yeast and yogurt or milk in the dough, combining two histamine considerations in one bread.

• Fermentation during rising — histamine accumulation in bread is more consistently linked to long fermentation processes; the short rise typical of naan is not firmly established as a significant source of histamine, though some sensitive individuals do report finding leavened breads less comfortable than unleavened ones

• Dairy in the dough — the yogurt or milk used in naan adds a dairy component that many people with histamine intolerance also report difficulty with, layering on top of the fermentation factor

A freshly made naan from a restaurant using same-day dough is likely gentler than packaged naan that's been sitting in a bag for days.