If you’re ever wondering how to reheat naan bread, there are a few different ways to do so. Some of these methods include reheating in the microwave, oven, or stovetop. Others involve using an air fryer. No matter what method you choose, these options will provide a quick and tasty way to reheat your favorite Indian bread.
One of the easiest ways to reheat naan bread in the microwave is by cutting it into wedges. This will prevent it from sticking to the microwave. Wrapping it in waxed paper or parchment paper will also prevent it from sticking. Microwaving naan bread takes around 30 seconds and should be done in smaller portions. After heating, leave the naan to stand for a few minutes before serving. It’s important to check the naan bread often to ensure it’s not burning.
Naan Bread: What Is It?
This flatbread made from wheat flour often has an oval or round form. The dough is typically leavened with yeast before being molded, rolled, and fried in an Indian clay oven called a Tandoor. Yogurt or milk is added to the naan dough to make it softer and more voluminous.
Wood or charcoal are placed on the bottom of the tandoor to heat the cylinder from all sides. With this setup, the food may be simultaneously roasted on both sides, giving it a distinctive charred and earthy flavor.
The uncooked dough is flattened and water-coated on one side before being positioned on the edge of a tandoor oven to make naan. The finished naan is scooped up with tongs and served hot once it drops off the wall. Before serving, it is typically slathered with ghee or clarified butter.
How to Rehat Naan Bread
Keeping in mind that you are only aiming to reheat the bread and not cook it is the key to successfully warming naan bread.
Depending on the tools and time you have available, you can choose the method. Whether you use the stovetop, oven, or microwave is entirely up to you. Each has advantages and disadvantages, which I will list below.
Let’s look at how to reheat naan bread so you can savor its warm, fresh flavor once again.
Naan bread may be quickly and easily reheated in the microwave. Make sure a microwave-safe plate is available before you start.
Each naan bread should be spritzed with water before being covered with parchment paper or towel paper if you’re reheating several at once. They won’t stick to one another as a result of this.
Additionally, using this technique won’t burn or wet your naan.
You may reheat frozen Naan in the same manner.
One naan bread should be placed on a microwave-safe platter.
Add some water, then cover with parchment paper.
Repeat with the rest of the naan.
Prior to adding additional 30 seconds at a time as needed, cook for 30 seconds over medium-high heat.
Naan bread can be heated in the oven, which is one of the most popular methods. Additionally, frozen naan park lists it.
However, you need to be cautious when reheating in the oven to prevent the naan bread from drying out and getting excessively crunchy. Additionally, be careful not to heat the naan bread for any longer than is necessary.
Having said that, since the oven maintains the airy texture, it is simple to reheat naan bread.
The oven should be preheated to 350 degrees.
Place the naan on the grilling pan or baking sheet in a single layer. Drizzle the naan with a little water.
Bake for 3 to 5 minutes in the oven.
Dispatch the oven
The stove method is the most common technique because it works for everyone and is probably the tool that the majority of people own.
If you don’t have a microwave or an oven, it is useful.
When reheating naan bread on the stove, some moisture is lost, much like when doing it in the oven.
Naan bread reheats beautifully on the stovetop if you have a cast-iron griddle or skillet. If you don’t have cast iron, it’s okay; the technique still applies to any other pan.
Because the naan bread will cook rapidly and you don’t want it to burn, keep an eye on it.
Set the skillet over medium heat to warm it up.
Just enough oil or butter should be added to the pan to coat the bottom.
One naan bread at a time, place in pan and warm through for roughly 30 seconds on each side.
How Should Frozen Naan Bread Be Reheated?
The microwave is your best chance for fast defrosting naan bread. To defrost the bread if you don’t have a microwave, put it out at room temperature for three hours.
In order to prevent the naan bread from losing its moisture while being heated in the microwave, it is best to cover it with a wet paper towel. Place for 35 seconds in the microwave.
On the stovetop, you can also quickly defrost and reheat the naan—typically in about two minutes. Heat the pan over medium heat for one minute at a time, heating the frozen naan on each side.
What are Different Variants of Naan?
The variety of possible ingredients, toppings, and spices to use when making naan bread is infinite.
The following are some of the most well-liked and appropriate flavor pairings that really boost your naan bread:
Garlic Naan Cilantro
Naan Pudhina (mint) Naan
Cheese Stuffed Naan
Naan – Cauliflower, potatoes, and panner
How is Naan Stored?
Naan bread should be kept either in the freezer or at room temperature in an airtight bag, container, or zip lock bag.
Avoid storing it in the refrigerator if at all feasible. Although it has a longer shelf life when kept in the refrigerator (two weeks as opposed to a few days), the quality suffers and it dries out more quickly.
Can Naan Bread be Frozen?
Naan can be frozen and kept for up to six months. Simply store the bag of ready-bought naan in the freezer.
However, follow these instructions if you want to freeze leftovers or prepared naan:
Before storing the naan, give it time to cool completely.
Then, put each one in a baking tray that has been lined with parchment paper.
Make sure the bread is not touching one another before placing it in the freezer. Make sure the baking sheet is level to prevent the flatbread from sliding. Give the bread 4-5 hours to freeze.
The frozen naan should be placed, one at a time, inside an airtight container after it has frozen. Place the container in the freezer after sealing the lid and marking the storage date with a marker.
Naan becomes very chewy when improperly frozen and defrosted. Depending on how it’s made, it could also get crumbly or soggy.
Therefore, it’s crucial to freeze the naan correctly so that it keeps its great flavor and lasts longer.
How to Prepare Naan?
Here are some quick notes on the ingredients you’ll need to make this homemade naan bread before we get into the specifics of the recipe: hot water: To completely activate the yeast, the water needs to be heated to about 110 degrees Fahrenheit.
To check the temperature, I advise using a cooking thermometer, but it should feel warm to the touch but not hot.)
Honey: To add a tiny bit of sweetness to the bread.
You might also use the same quantity of sugar or another sweetener.)
Active dry yeast measuring one quarter-ounce packet is needed. Alternatively, if you buy yeast in bulk, use 2 1/4 tablespoons.
I use all-purpose plain flour for this recipe. If you do decide to try a different type of flour, though, kindly post your findings in the box below. bakin’ soda:
Increases the naan’s rise and softness. Salt: Although a bit of salt is added to the bread dough, I prefer to sprinkle a pinch of flaky sea salt on top of the naan just before serving. Yogurt:
You can use any plain yogurt (including plain Greek yogurt). To bring the ingredients together and give the dough a fluffier texture, mix in an egg. Garlic butter sauce is an optional topping that can be sprayed on the warm dough after baking and is made from butter that has been rapidly sautéed with garlic and parsley.
Check the temperature of your water: For the yeast to work successfully, the water and honey mixture should be around 110°F. When touched, this temperature should feel warm but not scalding.
But just to be sure, I advise using a thermometer to check the water to make sure it is neither too hot nor too cold (both of which would kill the yeast) (which would not allow the yeast to activate).
Make sure the yeast is still active by checking: If the yeast does not bubble up and foam in the initial stages of the recipe, it may be an inadequate batch or out-of-date yeast. If your naan isn’t the right size (or form), don’t worry about it:
If you eyeball it and try to roll them out to the same thickness, more or less, they will fry equally even if the dough isn’t exactly divided into eight equal-sized pieces. Additionally, unless you wish to, don’t stress about creating precisely shaped ovals.
Thinner vs. thicker pieces: I prefer my naan to be thick and chewy, so I often stretch the dough to a thickness of around 1/4 inch. You can, however, lay it out even thinner if you prefer a naan that is thinner and has more air bubbles.
Ingredients in Naan
One heated cup (about 110°F) of liquid honey (two tablespoons)
1 package of active dry yeast (0.25 ounce, or 2 1/4 teaspoons)
3.5 cups of flour (all-purpose)
A tbsp of unsweetened yogurt
A half teaspoon of fine baking powder, two tablespoons of sea salt
A single enormous egg
Butter with garlic ingredients
Salted butter in one spoonful
Fresh cilantro or parsley, finely chopped, three garlic cloves, minced; flaky sea salt (optional)
Warm water and honey should be mixed briefly in the bowl of a stand mixer to activate the yeast. (Alternatively, you can look up how to make the dough by hand in the notes below.) Whisk for a moment after adding the yeast to the water, then leave the mixture alone for 5 to 10 minutes, or until the yeast has foamed.
Combine the following ingredients to create the dough: In a mixing dish, combine the flour, yogurt, salt, baking powder, and egg. The dough should be smooth after 2-3 minutes of mixing at medium-low speed with the dough attachment. (At this stage, the dough will be a little sticky, but it should form into a ball that pulls away from the sides of the mixing bowl.) If necessary, increase the flour.
Give the dough time to rise. Take the dough out of the mixing bowl, then use your hands to form a ball out of it. Spray the dough ball with cooking spray and place it back in the mixing bowl (or another bowl), then cover it with a wet towel. Let the dough rise for an hour, or until it has nearly doubled, in a warm location (I put mine near a bright window).
(Optional) During the final 10 minutes of the dough’s rise, melt the butter in a small sauté pan over medium heat to produce the garlic butter. Cook the garlic for 1-2 minutes, or until it begins to smell good.
If desired, add some finely chopped fresh herbs after taking the pan off the heat. (Drain off the garlic particles if you want the garlic butter to be completely smooth.)
It is necessary to roll out the dough. When the dough is prepared, transfer it to a floured work area and shape it into an even (almost) circle. The dough should be divided into eight equal wedges. Form each wedge into a ball with your hands. Then use a rolling pin to press the dough ball into an oval shape that is 1/4 inch thick. (I advise doing this step while simultaneously frying the previous dough ball.)
Get the dough ready. Large cast-iron or nonstick sauté pans should be heated over high heat. Using a part of the rolled-out dough, cook for 1 minute, or until the top of the dough bubbles and the bottom turns lightly golden. Before moving the dough to a clean plate, cook for an additional 30 to 60 seconds on the second side, or until the bottom is golden. (If making garlic naan, brush the dough with garlic butter on one or both sides after it has completed cooking.) If you’d like, sprinkle a little flaky sea salt on the naan.
The naan should then be lightly covered with a clean towel to keep it warm. Continue until all the naan pieces are cooked with the remaining dough, adjusting the heat of the pan as necessary to maintain a high temperature (but not overly hot, so it burns the bread).
Serve. Enjoy it after warming it up!
Reheating leftover naan bread is easy. All you need is a microwave and a few minutes. Make sure to spritz the bread with water before placing it in the microwave. If you’re worried about the naan being dry, you can also cover it with a moist paper towel.
You can reheat naan bread in the microwave or in the oven. Make sure to preheat it before putting it in the microwave or oven. Ideally, the naan should be warm to the touch and easily pliable. Overheating will cause it to dry out. You can also reheat naan by broiling it. This will remove dried-out pieces and improve the flavor. Alternatively, you can microwave it for about 30 seconds on high power. This way, the naan will retain its softness and puffiness.