How to Store Naan - Panaji Naan (2024)

FAQs

How should naan bread be stored? ›

Naan is best stored sealed in a bread box or dark location to help preserve its aroma and flavor. What if you have extras that you want to freeze? Naan can be easily frozen and thawed to room temperature – no special treatment required.

Either transfer your dough to a lidded container or cover your bowl with plastic wrap if you did not do so in step 3. Move the bowl or loosely lidded container to the fridge and store overnight, but no more than 48 hours—the gluten will begin to break down, and the flavor will become too ethanol-y.

I prefer to make this recipe start to finish and then freeze the already cooked naan. Again, use an air tight container like a zip top bag for maximum freshness.

To accomplish this with your leftover naan, cool it to room temperature and then wrap each leftover naan bread in freezer-grade aluminum foil, parchment paper, or plastic wrap, and then store naan bread in a resealable airtight plastic bag (freezer bag) or a freezer-grade airtight container.

Cook in batches on the electric griddle for about one minute on each side until the dough is cooked through. Dough will have brown spots and bubble up slightly. To freeze, simply put in a labelled gallon ziploc bag and store in the freezer. Naan will last for about 2 months in the freezer.

Sure enough, the naan tasted terrific -- soft, chewy, and crispy around the edges -- as if I had just made it. In a pinch, Mary recommended just wetting the naan, wrapping it in a moist paper towel, and microwaving it. But microwaving and then pan-frying it is the absolute best way to reheat leftover naan.

Now, I can confidently say the absolute best way to reheat leftover naan is Mary Usha's way, to microwave and then pan-fry it. In a pinch, just microwaving the moistened naan would suffice. For those who wish to use the oven, air fryer, or toaster, introduce steam or a touch of moisture to prevent dryness.

Yes, they are safe. The reason why warming up is recommended is simply taste and texture: When cool, they are more rigid, dry and crumbly, warmed up they become soft and more pleasant to eat. So if you are just hungry, start nibbling.

You'll be able to easily identify a piece of naan that has gone bad. Over time, the bread will harden and lose its soft, fluffy texture.

Store At -18°C. Do not refreeze.

Is naan bread healthy? ›

While it may contain more carbs and sugars, it earns its reputation as a healthy alternative with its relatively generous amounts of protein and fiber. Despite its high carb content, naan can be considered a more nutrient-dense alternative to white bread and pita.

Naan bread should be stored in one of two ways: in the freezer or in an airtight bag/zip lock or container at room temperature. If at all possible, avoid storing it in the refrigerator.

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.

Lay naan on the griddle and cook until air bubbles form, flip and cook again on the other side. Hopefully you will see the bread puff up. A perfect naan is not raw but soft, and not crispy so take extra care not to overcook or scorch.

At room temperature, naan can generally last up to a week, provided it's kept away from excess moisture and heat. When refrigerated, naan bread's shelf life extends slightly but can result in a different texture due to the cold environment.