Naan
Grains- AGE
- 6 months +
- COMMON ALLERGEN
- Wheat
- CHOKING RISK
- Moderate
- IRON
- Not iron-rich
- GOOD FOR
- Folate · Protein
When can babies have naan?
From 6 months (corrected age), in the age-right form below.
- Delivers wheat protein, keeping that allergen in steady rotation once introduced
- Richer in energy than plain bread thanks to the yogurt, milk, or ghee in the dough
How do I serve it at each age?
Safe form at 6–8 months
Naan toasted lightly until it springs back when pressed, then cut into thin strips about the width of one adult finger and the length of two.
Pass/fail test: The pinch test: squeeze a strip between thumb and forefinger — it should compress and spring back. If it packs into a dense, doughy pellet, toast it a little longer.
Why this form: A palmar-grasping baby holds a strip in a fist and gnaws the end sticking out, and light toasting keeps naan's extra-soft crumb springy instead of letting it collapse into a wad.
How to prepare
- Choose the plainest, lowest-sodium naan available and toast lightly until the surface is set and springy — not crisp.
- Slice off any hard, blistered edge and cut into thin finger-width strips.
- First time with wheat: serve early in the day, keep the amount small, and watch for 2 hours.
- Never introduce it alongside another new food, so any reaction has one clear cause.
Common mistakes
- Serving naan straight from the packet — its pillowy crumb is the most wad-prone of the flatbreads.
- Picking a buttery garlic or chili variety when a plain one is on the same shelf.
- Cutting thick chunks instead of thin strips a fist can actually manage.
How much?
One lightly toasted strip is plenty to start — much of it is gnawing and exploration, and that counts.
About twice a week once tolerated keeps the wheat exposure steady
Amounts are starting points, not targets — watch the baby, not the numbers.
How do I get the texture right?
- If wheat is already introduced via bread or pasta with no reaction, naan is just a new texture — the first-time caution steps no longer apply.
- Store naan is among the saltiest flatbreads on the shelf — compare labels and pick the plainest, lowest-sodium option.
- Light toasting is the whole safety trick: springy beats pillowy, and springy beats crispy too.
- Naan freezes well; toast strips straight from frozen while the family curry finishes.
Is naan a choking hazard?
Choking care
Naan is a rich, pillowy flatbread that compresses into a doughy wad against the palate — the same hazard as fresh bread, amplified by its soft crumb. Mitigate by toasting each piece lightly until it springs back when pressed and cutting thin, finger-width strips rather than offering torn chunks.
Is naan a common allergen?
Common allergen: Wheat
Yes — introduce it early in the day, alongside familiar foods, and watch for 2 hours. See the Wheat introduction program →
Anything to watch for?
Store naan runs high in sodium — it's often the saltiest flatbread on the shelf, so compare labels.
Most naan contains dairy (yogurt, milk, or ghee) — relevant if milk hasn't been introduced yet or a milk allergy is in play.
Naan is wheat — if celiac disease or wheat allergy runs in the family, discuss introduction with your pediatrician first.