How to Make the Perfect Homemade Naan Bread in Your Oven (2024)

FAQs

How long to heat naan bread in the oven? ›

Placing a tray of water beneath the naan while it's baking might infuse the necessary moisture to retain its softness, all while achieving that desired crisp exterior.

Aim for fast cooking (also as not to burn the ghee). The faster it cooks, the closer you get to real naan like that cooked in the fierce heat of a tandoor, and the fluffier your naan will be! Brush with ghee or butter (optionally also garlic – but yes you absolutely should!)

If your heat is too low, the naan bread will dry out before bubbles start forming. The heat is too high. If your heat is too high, the underside can start burning, so you'll need to flip it before it can start puffing up and before bubbles can start forming.

Heat Your Bread

- Place loaf in 400°F preheated oven. - If frozen, heat 25–35 min. If thawed, heat 10–20 min. - Every oven is different, so adjust temperature and time as needed.

You sprinkle water to keep the naan bread soft. Naan bread will naturally stiffen when not eaten straight from the pan, so eat it as soon as you possibly can.

First I preheat the toaster, then when it's warm I run the naan bread under the tap for a moment so both sides are wet. Not soaked through, just wet. I then stick it in the hot toaster for a minute or two until it is warm. The water stops the bread drying out, and makes it lighter and fluffier than warming it dry.

No, it does not need to be refrigerated, but if you want it to last a little longer, refrigerating can help with that as mentioned above.

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Why do you put yogurt in naan bread? ›

2% milk works well, but I do not recommend using fat-free or skim milk. Full-fat Greek yogurt. The full-fat dairy in this naan recipe gives it a soft texture and rich taste. You can use a 2% or fat-free Greek yogurt, your bread may just not be as pillowy soft.

For the leavening of naan dough, yeast is used or a mixture of curd+baking powder is used. This recipe includes baking powder and curd for the leavening. Naan is such a delish bread that it makes you forget about all-purpose flour.

Set the bowl of dough in the microwave and shut the door.

Leave the glass of water in the microwave with the dough. The glass of water and the heat from the microwave will create a warm, moist environment that will help the dough rise faster.

Its just the heat that creats the black spots after been cooked. Yeah, if its stale and you find those spots its a big no no. otherwise its only the heat that makes roti naan paratha etc indian bread look like black or brown or red spots on these edibles. Completely edible …

— but I think these naan are as close to restaurant-quality as is possible in the home kitchen. The bread flour gives the naan “chew”; the yogurt imparts a slight tang; and the use of a cast iron pan gives the bread its distinctive char and smokiness.

How helpful is this? To reheat bread, first preheat the oven to 350°F (180°C). Then, wrap the bread in some foil and place it in the oven. Heat the bread for 10-15 minutes, and enjoy!

You can warm naan over an open flame – you just need a gas burner (your stovetop or BBQ side burner). Turn the flame to medium and grab a pair of tongs to hold the naan. Carefully place the naan on the burner and turn constantly, it only takes about 90 seconds to warm the naan.

The tandoor temperature should be 550 degrees to cook the naan. Use a laser thermometer to check the temperature. Flatten each ball with your hands and stretch the top into a traditional naan teardrop shape.