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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.
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.
Place the naan bread onto the baking sheet and sprinkle the top of the naan with water.Place the baking sheet and naan on the middle oven rack and leave to warm in the oven for 2-3 minutes. Brush with oil or butter for extra flavor. Serve the naan immediately to preserve the moisture and buttery taste.
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 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.
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.
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.
Wrap the flatbreads or pitas in aluminum foil to prevent them from becoming too crispy. Set the air fryer to 380°F and heat for about 3-5 minutes. This method evenly warms the bread while maintaining its texture, making it perfect for parties or family dinners.
Stonefire Authentic Flatbreads are made with authentic and fresh ingredients. There are no artificial preservatives, colours, trans fats or hydrogenated oils, so we can leave it in the fridge for a week or store it in the freezer for up to 6 months and use.
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.
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.
Sprinkle with water and reheat on a stovetop: Sprinkle a small amount of water over the naan, ensuring it's evenly distributed. Heat a non-stick pan over medium heat and place the naan on it. Cook for a minute or two on each side until it becomes softer.
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.
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.
Preheat the oven to 425 degrees. Place the flatbread on a paperlined or lightly oiled baking pan. Cook in the oven for 5-7 minutes or until the cheese has melted and the flatbread is heated through! Preheat the oven to 425 degrees.
If you plan on storing your garlic naan bread, do not brush them with the garlic butter. When cooked, let cool completely to room temperature to prevent condensation. Transfer to ziplock bags and store at room temperature for up to 2 days, or refrigerate for up to 4 days.
Preheat oven to 400°F.Place dippers on a baking tray and heat according to package instructions. Top heated dippers with a spoon full of hummus and garnish with the pine nuts and chopped parsley. Drizzle with a little olive oil before serving.
Preheat the oven to 350F. Cover the bottom of a baking dish with either water or chicken broth and then add the chicken on top. Cover the dish with aluminum foil and cook for 15 minutes, flipping halfway through.
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