The Simple Pan Trick to Make Store-Bought Naan Taste Better
LET’S be honest, supermarket naan can be a bit of a let-down.
You buy it with high hopes, imagining pillowy, charred, buttery goodness like the kind that lands beside your curry at a good Indian restaurant. Then you microwave it, take a bite, and it’s… dense. Doughy. Slightly disappointing.
I’ve been there.
The good news? With a few simple tricks, naan from the supermarket can be transformed into something much closer to the real thing — warm, soft, lightly blistered and full of flavour.
No tandoor required.
Keep reading to find out how to make store-bought naan taste better.
Affiliate note: The products mentioned in this article are things I use in my own kitchen, and some links may be affiliate links. That means if you buy through them, I may earn a small commission at no extra cost to you.
Store-bought naan warming in a Tefal non-stick frypan to create soft, blistered restaurant-style texture at home.
Why supermarket naan often falls flat
Traditional naan is cooked fast and hot inside a clay tandoor oven. That intense heat creates those lovely bubbles, smoky charred spots and soft, stretchy texture.
Supermarket naan, on the other hand, is pre-cooked, packaged and chilled. It holds more moisture and loses that just-baked edge.
That’s why microwaving it usually makes things worse.
Too soft. Too chewy.
A bit like eating warm cardboard in a flattering disguise.
The pan method that makes store-bought naan taste better
This is the easiest fix, and the one I use most often.
A hot, dry frying pan makes all the difference.
For me, that’s usually my Tefal non-stick pan, which gives the naan enough heat to blister without sticking.
What you’ll need
- store-bought naan
- butter or ghee
- 1 clove garlic, crushed
- sea salt
- fresh coriander (optional)
- nigella seeds (optional)
Step 1: Heat the pan properly
Heat the pan to medium to high heat. Not smoking, but properly hot.
This helps create those little blistered spots that mimic tandoor cooking.
Step 2: Warm the naan dry
Place the naan straight into the dry pan.
Cook for about 60 to 90 seconds on each side.
Press lightly with a spatula as it heats. This encourages puffing and creates better contact with the pan.
If it starts bubbling, you’re on the right track.
Step 3: Add the good stuff
While it’s still hot, brush lightly with melted butter or ghee mixed with crushed garlic and a pinch of sea salt.
This is where supermarket naan starts tasting much less like supermarket naan.
Scatter with chopped coriander if you like. Or nigella seeds. Or both.
The pan that makes the difference
A good naan starts with good heat.
For this method, I use my Tefal non-stick frypan — hot enough to blister the bread, easy to clean, and versatile enough for everyday cooking beyond curry night.
It’s quickly become one of those pieces that earns its place in the kitchen.
The steam trick for softer naan
This is the part many people skip.
Once cooked, wrap the naan in a clean tea towel for a minute or two.
That little bit of trapped steam softens the bread beautifully without making it soggy.
It’s the difference between not bad and actually pretty good.
Oven or stovetop?
You can warm naan in the oven, but for smaller batches I think the stovetop wins.
Oven method
Good for larger quantities, but you lose some of the char.
Stovetop method
Better texture, faster, more flavour.
If you’re heating two or four pieces, the pan is the clear winner.
Which supermarket naan is best?
Not all naan are equal.
Look for:
- thicker artisan-style naan
- plain or garlic naan without added sweetness
- brands from the chilled section rather than shelf-stable packets
In my experience, fresher is better.
Avoid anything that feels stiff before heating. That’s rarely a good sign.
What to serve it with
Good naan deserves a good curry.
It’s perfect with:
- butter chicken
- lamb rogan josh
- chickpea curry
- spinach dhal
I usually serve mine with my winter butter chicken, which is made for batch cooking and tastes even better the next day.
And if you’re wondering what to eat or drink with spicy food, I’ve got thoughts on that too.
Why naan tastes different in India
Part of the magic is the tandoor. That fierce heat is hard to replicate at home.
But it’s also regional. Across India you’ll find naan, roti, paratha and chapati, each with its own texture and purpose.
On rail journeys through northern India, warm flatbreads often arrive wrapped in paper, ready to tear and share.
Simple food. Fast. Full of comfort.
Which, really, is what good naan is all about.
Even if it started in the supermarket aisle.
Better naan starts with better basics
You don’t need a tandoor oven to get soft, blistered naan at home; just a hot pan and a few simple tricks.
The Tefal frypan I used here has already earned its keep for naan, eggs, quick curries and everyday lunches.
In a smaller kitchen, I’m learning that the best cookware isn’t about having more. it’s about having the right pieces.
→ Explore Tefal cookware and kitchen essentials
Affiliate note: The products mentioned in this article are things I use in my own kitchen, and some links may be affiliate links. That means if you buy through them, I may earn a small commission at no extra cost to you. It helps support Jocelyn Magazine and keeps the stories, recipes and travel inspiration coming. As always, I only recommend products I use or believe are worth considering.
