Appetizer
Naan
Naan is a leavened flatbread that puffs dramatically when cooked on high heat, developing golden-brown spots and a tender, slightly chewy crumb. This is the everyday version served at Indian restaurants—simple, authentic, and completely achievable at home with just a skillet.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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Naan — common questions
Can I make naan ahead and reheat it?
Yes. Cool the naan completely, wrap in foil, and refrigerate for up to 3 days or freeze for up to 2 months. Reheat wrapped in foil in a 350°F oven for 5–8 minutes, or warm directly on a gas flame for 10–15 seconds per side until soft.
Can I make the dough ahead?
Absolutely. Prepare the dough, let it rise for 30 minutes, then refrigerate it covered for up to 24 hours. Remove 30 minutes before cooking, divide, shape, and cook as directed.
What's the most common mistake with naan?
Cooking it at too low a temperature. The skillet must be hot enough that it sizzles audibly when the dough hits it—this is what creates the characteristic puff and blisters. Low heat produces dense, tough naan.
Can I use a regular non-stick pan instead of cast iron?
Yes, but cast iron retains heat better and produces superior charring. If using non-stick, ensure it's preheated thoroughly and reduce heat slightly to prevent burning.
What should I serve naan with?
Naan pairs perfectly with Indian curries (butter chicken, tikka masala, dal), dips like raita or hummus, or simply with melted butter and fresh cilantro.
How do I store leftover naan?
Cool completely, wrap in foil or an airtight container, and refrigerate for up to 3 days. Frozen naan lasts 2 months. Reheat in a skillet over medium heat for 1–2 minutes per side until warm and soft.
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