Naan

Doneness

The naan is warmed through and pliable with golden, lightly blistered spots across the surface and slightly crisp edges. It should still fold without cracking — if it has gone stiff or hard it was left in too long and dried out. Store-bought naan is already baked, so soft-and-warm with a few charred spots is the finish line, not a raw-to-cooked colour change.

Oil & seasoning

No oil needed to warm plain naan. The classic finish is a brush of melted butter or ghee added the moment it comes out, so it soaks in while hot — not a heavy coat before cooking, which can scorch. A light spray before cooking helps only if you want extra-crisp edges.

Season with: Plain warm naan (the benchmark): warm as-is, then brush with melted butter or ghee — the restaurant finish. Serve alongside curry, with dips, or as a wrap base., Garlic naan: brush with garlic butter (melted butter, minced garlic and chopped cilantro) right after cooking so it soaks into the warm bread., Naan pizza: spread a thin layer of sauce, add cheese and light toppings, then cook at 375 °F for 5–7 minutes (no flip) until the cheese melts and bubbles — the fastest personal pizza in the basket., Frozen naan: cook straight from frozen at 350 °F for 4–5 minutes, flipping once — no need to thaw first..

Watch out for

• !Watch it closely — thin naan goes from warm-and-pliable to stiff and cracker-hard in under a minute of extra time. Pull it while it still folds.
• !Finish with fat after cooking, not a heavy coat before. Butter or garlic-ghee brushed on going in can scorch and smoke; brushed on when it comes out, it soaks in soft.
• !For naan pizza, keep the sauce thin and toppings light. A thick, wet layer steams the bread soggy before the cheese browns — and skip the flip so the toppings stay put.
• !Secure light toppings on naan pizza. The fan can blow loose shredded cheese or herbs onto the hot element; press toppings into the cheese and add delicate herbs after cooking.