Warm Naan Topped with Olive Oil and Cheese – Stonefire Authentic Flatbreads (2024)

FAQs

How to warm up stonefire naan? ›

Better Served Warm: Remove Naan from packaging. Spritz with water before heating. Once warmed, lightly brush with olive oil or butter. 400 degrees F (200 degrees C) for 2-3 minutes.

We stay true to an ancient recipe by using fresh buttermilk, ghee (clarified butter) and hand stretching each naan into its unique teardrop shape. Then they're baked in our patented tandoor tunnel oven to give the texture and taste of a traditional tandoor oven. Just heat and serve to make any meal special.

Preheat your oven to 400°F (200°C). Remove the naan from its packaging and place it directly on the oven rack or on a baking sheet. Heat the naan for 2-3 minutes, or until it's soft and heated through. Keep an eye on it to prevent overcooking.

Turn it into a sandwich, or a pizza. Rip a piece off and dip it in chili. Heck, some of our fans have even created naan ice cream cones! Moral of the story is, there's plenty of ways you can use our authentic flatbreads to elevate everyday meals.

Is there a 'perfect temperature' for naan? When does it taste the best? In my opinion, naan tastes best when it's warm – the warmth really brings out the buttery flavour and soft texture that makes it an amazing meal or an addition to other dishes.

Each pack contains two pre cooked medium size naan breads to tear & share with your meal. Ready to eat, just warm for a few minutes on the stove, oven, grill or microwave.

Naan boasts many of the same nutritional benefits as other fresh breads — including carbs, iron, and vitamin B. Here's the nutrition information for 1 piece of commercially prepared, plain naan (90 grams) ( 2 ): Calories: 262. Fat: 5 grams.

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.

Traditionally with Indian food, naan (or other various Indian breads) is served as an accompaniment to curry, chutney, saag paneers, etc. to scoop the contents of your meal up.

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.

What is the difference between flatbread and naan? ›

Naan is another flatbread traditionally served in Indian restaurants but the difference is that there will already be a filling inside these flatbread pockets. Naan may be stuffed with curd, fresh desiccated coconut, butter, nigella seeds, and raisins.

One of the most popular Indian delicacies that we know of; curries are creamy with the right amount of spicy, curries pair perfectly with warm, fluffy naan. Naan bread also serves as the perfect companion to soups and stews, absorbing their rich flavors and adding a delightful textural contrast.

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.

It was handy to discover that the naan recipe can be made ahead, refrigerated overnight and cooked up the next day – and it's 100% perfect. It's just as fluffy and soft. With the added bonus of even better flavour in the bread because as with many yeast breads, flavour develops with time!

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.

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.