Stonefire naan is a delicious Indian flatbread that can be served in many different ways. Naan is traditionally cooked in a tandoor oven, which gives it a puffy, chewy texture and smoky, charred flavor. While this is the classic preparation, there are several easy ways to serve naan at home without a tandoor oven. The key things to consider when serving naan are keeping it warm and soft, adding flavorful accompaniments, and presenting it in a way that is easy for people to tear pieces off and dip into dishes. With a few simple tricks, you can serve restaurant-quality naan at your next Indian feast.
How is naan traditionally cooked?
Authentic Indian naan is cooked by slapping the flatbread directly onto the walls of a super-hot tandoor clay oven. The intense heat instantly begins to puff the bread while charring the surface. Typical tandoor ovens reach temperatures between 900°F and 1000°F! The raw naan only takes 60 to 90 seconds to fully cook this way. The result is a soft and pillowy interior with a smoky, charred exterior and an irresistible aroma.
While specialty Indian grocery stores may have access to a tandoor, most home cooks do not. However, you can mimic some of the effects by using a cast iron skillet, grill, oven, or even a standard convection toaster oven. The main goal is to use high heat to quickly puff and char the naan.
How to warm naan
The challenge with naan is that it cools and hardens quickly after cooking. Cold, stiff naan loses its soft texture and absorbs less flavor from accompaniments. Here are some tips to keep naan warm and pliable:
- Wrap stacks of cooked naan tightly in aluminum foil and place in a low oven (200°F) to keep warm.
- Place cooked naan rounds between clean kitchen towels to insulate.
- Stack in a bread basket and cover with a napkin.
- Place in a tortilla warmer or other covered warming tray.
- Reheat briefly over an open flame or on a hot cast iron skillet.
The goal is to trap steam and retain moisture in the bread. Letting naan cool uncovered will cause it to harden. Test the texture periodically and rewarm as needed during serving.
How to flavor naan
Plain naan is delicious, but you can also elevate it with flavorful accompaniments. Here are some ideas:
Herb oil
Brush with olive oil infused with garlic, rosemary, thyme, oregano, basil, or other fresh herbs. This adds an aromatic flavor pop.
Spiced oil
For a spicy kick, coat naan with chili oil made by infusing dried chilies in heated oil. Let it cool before brushing.
Chopped herbs
Sprinkle freshly chopped cilantro, parsley, dill, or other soft herbs over the naan. The herbs will wilt slightly when warm.
Spice blends
Dust with spice mixes like za’atar, baharat, or garam masala. The warmth releases the spice aromas.
Minced garlic
Stud the surface with minced raw garlic, which will gently toast when warm. The garlic becomes sweet and mild.
Flavored butter
Spread spiced or herb-infused butter over warmed naan. Clarified butter ghee is ideal.
How to serve naan family-style
Naan is traditionally served family-style by placing the warmed rounds on a bread board or in a basket in the center of the table. Here are some serving ideas:
- Stack plain naan and let guests choose toppings from bowls of spiced oil, herb butter, or chopped herbs.
- Cut flavored naan into wedges so each piece includes some topping.
- Wrap naan loosely in a clean kitchen towel to keep warm during serving.
- Provide individual plates and encourage guests to tear off pieces as needed.
- Replenish with fresh warm naan as needed.
Having the warm naan within easy reach encourages tearing and dipping throughout the meal. Refrain from cutting naan into wedges or slices ahead of time, as this causes it to cool and harden.
How to serve naan individually
For plated dinner meals, you can give each diner their own naan:
- Place 1-2 pieces of naan on small plates and serve alongside the main dish.
- Provide each setting with an accompaniment dish of spiced oil, chutney, or raita for flavoring the naan.
- Roll naan wraps with a filling like tandoori chicken, kebabs, or curry for easy handheld appetizers.
- Skewer rolled naan “cigars” for a party presentation.
Individual naan servings work well for plated meals, bento boxes, parties, or grab-and-go snacks.
How to dip and eat naan
Naan is the perfect vehicle for scooping up sauces, dips, and drippings from curries and stews. Here are some naan dipping ideas:
- Tear off pieces and use to scoop up chunks of tandoori chicken or kebabs right from the platter.
- Dip into rich curries and gravies, using the naan to sop up the sauce.
- Scoop up chutneys and raitas – the bread balances their strong flavors.
- Use pieces to wrap or fold spiced meats, lentils, and vegetables from the main dishes.
- Layer with cheese, meats, and vegetables as mini personal pizzas.
The best way to eat naan is by tearing pieces off with your hands. Resist cutting with a knife, which causes it to cool faster. Tear off bite-sized pieces as you go to keep the remaining bread warm and soft.
What foods to serve with naan
Naan goes well with almost any Indian dish thanks to its versatile flavor and texture. Here are some especially complementary dishes:
Meat curries and stews
– Butter chicken
– Tikka masala
– Rogan josh
– Vindaloo
– Korma
Naan is great for soaking up rich curries and sauces. The bread balances heat and amplifies flavor.
Kebabs and tandooris
– Chicken tikka
– Paneer tikka
– Lamb kebabs
– Salmon tikka
– Mushroom tikka
Skewered grilled meats and veggies are perfect for wrapping in fresh naan with chutneys.
Vegetable dishes
– Chana masala
– Baingan bharta
– Saag paneer
– Dal makhani
– Vegetable korma
Naan adds hearty carb satisfaction to balance lighter veggie dishes.
Raitas and chutneys
– Cilantro chutney
– Mango chutney
– Raita with cucumber and mint
– Roasted red pepper raita
Cooling raitas and flavor-packed chutneys need naan to temper spice and aromas.
Pickled dishes
– Carrot achar
– Mixed vegetable pickle
– Lemon pickle
– Chili garlic chutney
Naan provides relief from acidic pickles and hot chutneys.
Conclusion
Naan is the perfect bread for tearing, dipping, and soaking up flavorful Indian curries and stews. For best results, keep the naan rounds warm and soft in covered baskets or steam trays during serving. Brush with spiced oils, herb butter, or garlic to add extra flavor. Serve family-style in the center of the table or individually plated. Let guests tear off pieces with their hands and use to scoop up meat, veggies, chutneys, and raitas. Pair naan with rich curries, kebabs, stews, and pickles. With the right warming and flavoring techniques, you can enjoy restaurant-quality naan at home with any Indian feast.