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Naan never lasts long enough in my household to become leftovers. Just ask my 10-year-old, who can easily down a few pieces in one sitting. But as I was developing a miso garlic naan recipe for my upcoming cookbook, "Modern Asian Kitchen," I had a mission: To research theabsolute best way to reheat leftover naan to recommend tomy readers. I sought out an expert, Mary Usha, my neighbor from Hyderabad. She told me to first brush the naan with some milk or water, then wrap it in a moist paper towel before microwaving it for about 10 seconds. Then she instructed, "Ghee-up a pan" and pan-fry the microwaved naan for a minute or two on each side.
Trusting her wisdom -- after all, Mary makes some of the best homemade Indian food I've ever tasted -- I tried her method. 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 theabsolute best way to reheat leftover naan.
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As a recipe developer, however, I remained curious and just had to test out a few other ways to reheat leftover naan to fully vet the microwave and pan-fry method. Later, I visitedKathakali, my favorite Indian restaurant in the greater Seattle area, and I noticed something intriguing.
Oven, Air Fryer, Skillet, Or Microwave? Unraveling The Naan Reheating Conundrum
The server at Kathakali wrapped my leftover naan in aluminum foil, so I asked: How do they suggest reheating it? Their answer? Bake it, wrapped in the foil, for up to 10 minutes at 300 to 350 degrees Fahrenheit. Eager, I tried this method the next day. The outcome was intriguing -- a naan that had taken on a crispy texture but with a noticeable dryness, somewhat reminiscent of a cracker. This made me think it might mimic the result of toasting naan in a conventional toaster or air fryer.
Perhaps wetting the naan first or introducing some steam during the reheating process in the oven could have made a difference. 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.
I concluded my testing of different ways 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.But inthe end, we cannot overlook Mary Usha's wisdom. With decades spent perfecting homemade Indian dishesfor her family and, fortuitously, her eager neighbors (especially me), trusting her culinary insights seems only natural.
If you find yourself with leftover naan from last night's dinner, reheating it is easy. Start by brushing the surface of each leftover flatbread with milk or water. Wrap the naan in a moist paper towel before microwaving it for about 10 seconds. Finally, pan-fry it in butter or ghee for a minute or two on each side.
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 server at Kathakali wrapped my leftover naan in aluminum foil, so I asked: How do they suggest reheating it? Their answer? Bake it, wrapped in the foil, for up to 10 minutes at 300 to 350 degrees Fahrenheit.
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.
Perfect on its own – buttery, fluffy, with a hint of smokiness – consider serving it by itself on its own plate as a complementary side to other dishes, as a warm-up to the main course, or tear it up into a few pieces for dips, soups and more.
Naan bread typically lasts 2-3 days if stored in an airtight container at room temperature. It can also last up to a week if refrigerated. Naan bread can be frozen for up to 3 months. To freeze, wrap each piece of naan in plastic wrap and place in a freezer-safe bag.
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.
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.
Air fryers aren't just for cooking — they're also excellent tools for reheating leftovers, especially when you want to bring a little crunch back to something that was once crispy. Fried chicken, pizza, french fries and more all come beautifully back to life when popped into the fryer basket for a few minutes.
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.
However, when reheating in the oven, you want to be careful so that the naan bread does not become overly crisp and dry out. Also, you want to make sure to not heat the naan bread for longer than required. That said, it is easy to reheat naan bread in the oven, as it restores the fluffy texture.
How do you keep naan warm for a party? Once you take the freshly made naan out of the skillet, wrap it in a clean kitchen towel and place in a warm dry place. Add the additional pieces of naan to the same kitchen towel so they can retain as much heat as possible.
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 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.
Very gently open the naan by running a knife along one edge, between the layers. Naan usually has one layer that is thicker than the other, so try not to rip the thin layer. If some breaking occurs, that's okay—the filling should stay in and the cheese will act as a glue, sealing up the bread as it cooks.
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Introduction: My name is Roderick King, I am a cute, splendid, excited, perfect, gentle, funny, vivacious person who loves writing and wants to share my knowledge and understanding with you.
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