Hi folks,

I am hosting an informal gathering in a couple of days and will be preparing as much as possible in advance.

I would like to offer people pieces of naan bread with the various dishes I will be serving but am not sure how best to store them to keep them warm and fresh tasting between grilling and serving (approx 2hrs).

Any ideas welcome!

Thanks

James.

Are you making your own naans James? I sometimes get ready made small naans from Tescos or Sainsbury's. Then heat them in a toaster, 4 at a time or under a grillo.

They can also be wrapped in double foil, then placed on a plate, which serves as a lid for one of the serving bowls and heated in and oven or Hostess trolley, along with the rest of the food.

How many people are you catering for? How are you keeping rest of your food warm; in an oven, hostess trolley, thermal casseroles, hot tray etc? This will help us to advise you correctly.

Mamta

Hi Mamta,

Thanks for response. I have bought naans from my local asian shop (which are far superior to the supermarket ones to my mind).

I will have the use of a hostess trolley on the night, catering for approx 25 people.

Thanks

James.

Okay then, here you go;

Method 1:

1. Fold a large piece of foil into double.

2. Cut a stack of naans into single portions (too much is wasted if you leave large portions) on a chopping board, but let the naans remain in original shape.

3. Place the whole stack on foil and wrap it around properly. No holes should remain or the steam will escape and naans will dry up.

4. Leave on one of the bowl covers in the hostess.

5. If I am leaving food to heat for 3 hours (the time mine takes to heat food from cold), I will put naans in about 1 1/2-2 hours before serving.

They will be nice and hot when you need them. I make a few smaller stacks than one tall one, so I can take one out at intervals and all do not get cold. I leave the stack loosely wrapped in a clean kitchen towel, so they remain warm for longer.

Method 2:

If you have help, they can be heated under a grill, turning over once. They are nicer, but someone has to stand and keep watch and serve them as soon as ready. Also, heat only as much as needed, or they become hard/stiff.

Mamta,

You are a star!!

Many thanks

James.

shall I mention doing the stack shuffle as you cook them and put them in the foil ?... lol

Steve