Naan dough can be prepped, portioned, and stored in a Mason jar for easy on-the-go meals or quick dinners. Simply layer your wet and dry ingredients (or drop pre-rolled dough balls brushed with oil) directly into the jar, and refrigerate for up to 3 days or freeze for up to 2 months. Before you cook the bread, see Problem Chart below.
How to Make It
If you want to have fresh, homemade naan ready at a moment’s notice, you can easily use an airtight container or Mason jar.
1. The Mix-and-Go Method (Dry/Wet Layering)
• The Dry: In a 1-quart Mason jar, mix 2 cups of all-purpose flour, 1 ½ tsp baking powder, and 1 tsp salt.
• The Wet:In a separate container, combine 1cup plain yogurt, 1/4 cup milk, and 1 tbsp olive oil. Pack this separately in a smaller jar or tightly sealed container.
• To Cook: When you are ready to eat, simply combine the wet and dry ingredients, knead for 5 minutes, roll into thin circles, and pan-fry over medium-high heat for about 1.5 to 2 minutes per side until puffy and slightly charred.
2. The Pre-Portioned Dough Method
If you already have a prepared dough recipe, you can portion it out and store it to cook later.
• Prepare your naan dough and divide it into individual portions (roughly 50g-60g balls).
• Coat each ball lightly with cooking oil to prevent sticking.
• Place them into a wide-mouth Mason jar and seal it tightly.
• Storage: Store in the refrigerator for up to 3 days.
Cooking & Reheating Tips
• Room Temp is Key: If you are using pre-portioned dough balls from the fridge, let them rest on the counter at room temperature for 3 to 4 hours before rolling and cooking. This allows the dough to puff up nicely and prevents it from tearing.
• Cooking: Cook each rolled-out flatbread in a hot, dry cast-iron skillet. Brush with a little melted ghee or butter right after flipping.
• Reheating Pre-cooked Naan: If you made extra and stored it, simply wrap the naan in a damp paper towel and microwave for 15-20 seconds, or reheat on a preheated skillet for 1-2 minutes per side
. Problem Cause Solution
Naan is too hard Overcooked or too much flour Reduce cooking time, use less flour
Not enough rise Old yeast or cold dough Use fresh yeast, warm the dough before cooking
Lacks flavor Not enough salt or garlic Adjust seasoning, use fresh garlic