Know what’s on your plate
Naan Indian bread
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 289 kcal —
- Protein 8.9 g 18%
- Carbohydrate 47 g 17%
- Fat 5.9 g 8%
- Saturated fat 1.2 g 6%
- Fibre 2.8 g 10%
- Sugars 4.7 g —
- Sodium 730 mg 32%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0.01 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.79 mg 5%
- Vitamin K 0.23 µg 0%
- Thiamin (B1) 0.53 mg 44%
- Riboflavin (B2) 0.3 mg 23%
- Niacin (B3) 3.2 mg 20%
- Pantothenic acid (B5) 0.45 mg 9%
- Vitamin B6 0.04 mg 2%
- Folate (B9) 75.1 µg 19%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 73.1 mg 6%
- Iron 3.1 mg 17%
- Magnesium 20.3 mg 5%
- Phosphorus 183 mg 15%
- Potassium 111 mg 2%
- Zinc 0.91 mg 8%
- Copper 0.12 mg 14%
- Manganese 0.36 mg 16%
- Selenium 14.6 µg 27%
Similar foods
- Garlic naan Indian breadincludes roasted onion288 kcal / 100 g
- Whole wheat naan Indian bread292 kcal / 100 g
- Reduced fat naan Indian breadwith whole grains, with added fibre271 kcal / 100 g
- Reduced sodium naan Indian breadmade with unenriched flour286 kcal / 100 g
- Naan flat bread293 kcal / 100 g
- Naan breadretail285 kcal / 100 g
- Plain naan breadcommercially prepared, refrigerated291 kcal / 100 g
- Whole wheat naan breadcommercially prepared, refrigerated286 kcal / 100 g
- Chapati or roti plain Indian bread307 kcal / 100 g
Questions about Naan Indian bread
How do you reheat naan without drying it out?
Sprinkle the naan lightly with water, wrap it in foil and warm it in a 180°C oven for about 5–7 minutes. For a quick single piece, heat it in a dry frying pan over a medium heat for about a minute on each side.
Can you freeze naan?
Yes. Freeze it flat in a sealed bag, with baking paper between pieces so you can separate them easily. Reheat straight from frozen in a 180°C oven, wrapped in foil, for about 8–10 minutes.
What do you serve with naan?
Use it to scoop up thick curries such as butter chicken, chana masala or dal makhani, or serve it alongside a bowl of dal. Tear it into pieces rather than cutting it, so it is easy to dip.
How is naan different from chapati or roti?
Naan is usually made with leavened dough and baked against the hot wall of a tandoor, giving it a soft, blistered surface. Chapati or roti is generally unleavened and cooked on a flat griddle; per 100 g, chapati or roti has 307 kcal and 5.1 g of fibre, compared with 289 kcal and 2.8 g in naan.
Can you make naan in a frying pan?
Yes. Heat a heavy, dry frying pan until very hot, then cook each rolled piece for about 1–2 minutes on each side, until it puffs and develops brown spots. Brush with butter or ghee after cooking if you like.
How should you store leftover naan?
Keep it in an airtight bag or container at room temperature and eat it within a day or two; refrigeration can make it stale faster. For longer storage, freeze it and reheat when needed.
Can you use naan instead of pita bread?
Yes, but naan is softer and often richer, so it can tear more easily when stuffed. Warm it first, then fold it around grilled vegetables, falafel or kebabs, or use it as a base for a quick flatbread pizza.
Why does naan puff up when it cooks?
Yeast or another raising agent puts bubbles into the dough, and the intense heat makes the trapped gas and moisture expand quickly. The dough can blister and puff dramatically when cooked against a hot tandoor wall or in a very hot pan.
Source: Canadian Nutrient File 6606 · per 100 g · carbohydrate per EU label, fibre excluded
