This post will show you two easy ways to freeze homemade naan or other flatbreads to keep them fresh for longer and includes easy freezing tips and tricks! Plus this step-by-step guide also covers how to defrost and reheat naan and other flatbreads from frozen.
Freezing homemade naan (and other flatbreads)
If you are looking for a convenient, tried and tested method to freeze leftover naan (or other flatbreads) - you have come to the right place! This is a great technique whether you want to make flatbreads in advance or simply wish to store leftover naan bread, flatbreads or any type of Indian bread for longer.
By freezing naan and other flatbreads for future use, it also saves you from having to go to grocery stores or grabbing your rolling pin to make more fresh naan bread when you are in a rush or fancy something quick!
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Two methods to freeze naan
Homemade flatbreads (including tortillas and pita bread) as well as flatbreads from the Indian cuisine (such as paratha, roti, tandoori butter naan or garlic naan) can be frozen with this simple and reproducible technique. In fact, this has become my go-to trick when freezing any flatbread including homemade naan bread!
I have experimented with different tricks and techniques to see what worked best – this post covers a couple of ways to freeze naan or any flatbread including store-bought naan bread! These methods are an excellent way to store fresh flatbreads for a longer period and work with my tandoori naan bread recipe, garlic naan recipe as well as paratha and vegan roti recipe.
You can use either method depending on your preference:
Method 1 – this involves layering each naan (or flatbread) between a piece of parchment paper/baking paper, then wrapping layered naans in aluminum foil (aluminium foil).
Method 2 – this method involves wrapping each naan (or flatbread) with plastic wrap/cling film, then wrapping the full stack of breads in foil.
I prefer and recommend method 1 as the best method to store frozen naan bread (or other flatbreads) but have included both methods for ease (depending on what material you have available you can choose the best option for you)!
Both methods help to keep your naan/flatbread fresh for longer and prevent them from sticking together. By wrapping each naan in cling film/plastic wrap and/or foil is a good way to ensure every single layer is covered and prevents exposure to cold, dry air and freezer burn. Plus it makes it so much easier to defrost as many (or as little) naans as you like at a later date when you are in the mood for some Indian fresh bread!
Once you defrost them (using another helpful trick outlined in this post) it will be just like you are having fresh naan without making the naan dough again.
What you need to freeze flatbreads
- Naans (or flatbreads): make sure the naans are cooled before transferring them in the freezer. You can allow the naans to come to room temperature before packing them.
- Aluminum foil or aluminium foil: to wrap the separated naans or flatbreads.
- Parchment paper/baking paper or cling film/plastic wrap: depending on which method you are using. Parchment paper or cling film/plastic wrap (or cling wrap) help to separate the flatbreads.
- Optional (but recommended): to help keep your stock organised I recommend using labels, Sellotape or Scotch tape (to stick the labels onto the foil) and a pen to write down the date the naans were packed and frozen. You can also use label templates are a great way to organise any item you wish to freeze. Alternatively, you can use scrap paper or post-it notes to label the flatbreads.
You may also wish to use scissors to cut out your label and desired amount of foil and parchment/baking paper. (If you prefer you can simply use your hands to rip your desired amount – messier but still practical when without scissors!)
You can use scissors to cut out the labels/paper into small labels, the foil and parchment paper or simply use your hands to rip the desired amount of wrapping required.
How to freeze naan (step by step)
You can freeze naan or any type of flatbread using either of these techniques. (Note: in the steps below I am freezing wholewheat naans).
Method 1 – using parchment paper (or baking paper)
- Roll out foil and place on worktop, place naan onto foil.
- Place a sheet of baking paper/parchment paper on top of the naan, you can remove any extra baking paper around the flatbread (that is not directly covering the flatbread) (using scissors or by ripping the paper).
- Add the next naan on top of the baking/parchment paper, so it is directly on top of the first naan.
- Repeat steps 2 and 3 for the remaining naans (as required). As you stack the naans continue to cut any excess baking/parchment paper so only the naan is covered. Add the final naan.
- Fold the foil over the stacked naans and cut enough foil to cover all flatbreads.
- Seal the packed naans with foil and stick the label on top of the packed flatbreads using Sellotape/scotch tape. If desired, you can place into a freezer/plastic bag (or ziploc bag) or airtight containers. Transfer in the freezer.
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Method 2 – using plastic wrap (or cling film)
- Wrap each naan using plastic wrap/cling film.
- Stack the naans and wrap with aluminium foil.
- Seal the packed naans with foil and stick the label on top of the packed flatbreads using Sellotape/scotch tape. If desired, you can place into a freezer bag. Transfer in the freezer.
How to defrost and reheat naan
Defrosting naan
Naans (or other flatbreads) can be defrosted using a microwave or in the fridge:
- Microwave – I recommend using this option if you want your naan defrosted quickly. Use the microwave defrost setting (bread setting) to defrost the desired quantity of naan (place in microwave-safe plate). Once defrosted (will not be frozen when you touch the naan) then follow the steps below to reheat the naan.
- Fridge – you can use this option if you would like to defrost the naan overnight. Transfer the desired quantity of flatbreads into the fridge (keep in packaging) and allow to thaw overnight. Make sure to keep each naan layered between sheets of parchment/baking paper (this prevents the naans from sticking together). Once defrosted you can reheat the flatbreads.
Reheating naan
To reheat naans (or other flatbreads) after defrosting you will either need a large flat non-stick frying pan or skillet or tawa pan for best results.
- After defrosting, wet the flatbread with warm water. Preheat pan on medium-high heat.
- Place on a preheated pan (you will hear a sizzle) and heat on low-medium heat.
- Using a spatula, flip the flatbread after 1-2 minutes to heat the other side.
- Optional: for some flatbreads (including paratha) you can brush half a teaspoon of ghee on the surface and cook for another 1-2 minutes to make extra crispy and golden brown. For naan you can brush with olive oil or some extra garlic butter (for garlic naan)!
This technique helps keep the naan/flatbread from becoming dry and I highly recommend following this for fresh tasting naans!
Tips and tricks for success
- Allow to come to room temperature: Before packing and transferring the flatbreads into the freezer, allow them to come to room temperature. This will prevent any steam or moisture from entering the packed flatbreads.
- Avoid transferring the flatbreads in the fridge: many flatbreads (including paratha, naan or roti) can stick together when stacked and refrigerated. Once you have made your flatbreads, try to leave them at room temperature or slightly warmer as it will be easier for them to stay separated. If you stack them (without parchment paper) in the fridge they are likely to stick together.
- Make in advance: this technique is a great way to store flatbreads for longer to keep them fresh and will allow you to make a batch in advance to store for later. For easy meal times, make a big batch of dough and whip up a large quantity of naans, store in freezer for later.
- Defrost as and when you need: this layering technique is helpful as you can pick however many flatbreads you like to defrost (as they are kept separate by the parchment/baking paper).
- Freeze whilst fresh: for optimum freshness, it is best to freeze naan whilst it is freshly made or soon after.
Storing tips
- You can store flatbreads in the freezer for up to 3 months (shelf life).
- Ensure your freezer is not overloaded with items to ensure enough ventilation.
- After defrosting and reheating consume the flatbread straight away (or on the day), avoid reheating twice.
How to serve naan
- You can serve naan with Indian food including lentils, chana masala, vegetables and curries! Naan is also the perfect accompaniment with many Indian side dishes such as okra/bhindi ki sabzi and sweetcorn curry and appetizers including crispy spinach pakora.
- Homemade naan can also be used in wraps with salads, paneer and mint chutney.
- Alternatively, you can use leftover naan to make pizza - place your favorite pizza toppings, pizza sauce and cheese and heat in the air fryer for some quick and easy naan pizzas!
Related
Looking for other Indian recipes? Try these:
How to freeze homemade naan (easy step-by-step guide)
Ingredients
- Naans or flatbreads (as many as desired, freeze in packs of 6-8)
- Aluminum foil or aluminium foil
- Parchment paper/baking paper or cling film/plastic wrap
- Labels optional
- Sellotape or Scotch tape optional
Instructions
Method 1 – using parchment paper/baking paper
- Roll out foil and place on worktop, place naan onto foil.
- Place a sheet of baking paper/parchment paper on top of the naan, you can remove any extra baking paper around the flatbread (that is not directly covering the flatbread) (using scissors or by ripping the paper).
- Add the next naan on top of the baking/parchment paper, so it is directly on top of the first naan.
- Repeat steps 2 and 3 for the remaining naans (as required). As you stack the naans continue to cut any excess baking/parchment paper so only the naan is covered. Add the final naan.
- Fold the foil over the stacked naans and cut enough foil to cover all flatbreads.
- Seal the packed naans with foil and stick the label on top of the packed flatbreads using Sellotape/scotch tape. If desired, you can place into a freezer/plastic bag (or ziploc bag) or airtight containers. Transfer in the freezer.
Method 2 – using plastic wrap/cling film
- Wrap each naan using plastic wrap/cling film.
- Stack the naans and wrap with aluminium foil.
- Seal the packed naans with foil and stick the label on top of the packed flatbreads using Sellotape/scotch tape. If desired, you can place into a freezer bag. Transfer in the freezer.
Notes
- Allow to come to room temperature: Before packing and transferring the flatbreads into the freezer, allow them to come to room temperature. This will prevent any steam or moisture from entering the packed flatbreads.
- Avoid transferring the flatbreads in the fridge: many flatbreads (including paratha, naan or roti) can stick together when stacked and refrigerated. Once you have made your flatbreads, try to leave them at room temperature or slightly warmer as it will be easier for them to stay separated. If you stack them (without parchment paper) in the fridge they are likely to stick together.
- Make in advance: this technique is a great way to store flatbreads for longer to keep them fresh and will allow you to make a batch in advance to store for later. For easy meal times, make a big batch of dough and whip up a large quantity of naans, store in freezer for later.
- Defrost as and when you need: this layering technique is helpful as you can pick however many flatbreads you like to defrost (as they are kept separate by the parchment/baking paper). See tips above for best way to defrost and reheat flatbreads.
- Freeze whilst fresh: for optimum freshness, it is best to freeze naan whilst it is freshly made or soon after.
- Storage: You can store flatbreads in the freezer for up to 3 months.
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