Fresh Naan Bread (2024)

FAQs

Is naan bread healthier than regular bread? ›

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.

Use Preheated oven at 425°F (220°C) or set your grill to medium heat. Remove one naan bread from its packaging and place the naan bread directly on the oven rack, a baking sheet, or the grill. Heat the naan for 2-3 minutes, or until it's soft and heated through. Keep a close watch to prevent overcooking.

Storing naan bread in the wrong conditions can lead to premature spoilage or dryness. At room temperature, naan can generally last up to a week, provided it's kept away from excess moisture and heat.

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.

Naan made from whole grain, sourdough, rye, or other grain alternatives is richer in dietary fiber than those made with enriched flour or refined grains. Fiber helps to maintain bowel health and regulates bowel movements.

Also known as 'kalonji' or mistakenly as black onion seeds, nigella seeds are jet black and have a delicious earthy, nutty flavour. Probably most familiar as the black seeds in naan bread, nigella seeds are widely used across India in chutneys, vegetable dishes and many curries.

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.

Cooking for longer than this will only lessen the moisture content and cook the starch, which will cause the naan bread to be rubbery. Reheating naan in a skillet is a good option for naan that is not frozen. You will need to heat the skillet up to high heat before placing the naan in the skillet.

Naan and pita are similar in that they are both flatbreads, but naan contains butter and yogurt, whereas pita does not. As stated earlier, naan is high in fat, and specifically high in saturated fats. Pita on the other hand is considered to be a low fat food.

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.

What is the best type of naan bread? ›

Plain Naan Bread

The Big Plain Naan is a flatbread made from wheat flour and is thick on the outside with a fluffy inner texture and when it comes to different types of naan breads, plain naan is one of the most popular.

From health perspective, flat breads made of whole wheat flour (roti/paratha/chapati/phulka) are better than the ones made with all-purpose flour (naan & kulcha). If you're new to this kind of food, I insist you to try all varieties of Indian breads.

It isn't always an either or. But if you are comparing, I would say brown rice is healthier than a piece of naan bread made with white flour, but naan bread made with a whole wheat flour is healthier than white rice.

Naan is lighter than a regular pizza base. So, when you load it up with delicious healthy toppings, you've got yourself an EPIC healthy weeknight dinner.

Naan is a single-layer bread with a light and slightly fluffy texture and golden-brown spots from the baking process. It is made primarily from white flour or wheat flour and a leavening agent (usually yeast), which results in the formation of air pockets in the dough that impart fluffiness and softness.