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Naan Bread

Take the naan from the bread basket and turn it into creative sandwiches and pizzas. Photo by Kristen Johansen | IST.
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ABOUT THE AUTHOR


KAREN HOCHMAN is Editorial Director of THE NIBBLE.


 

March 2008

Product Reviews / Main Nibbles / Breadstuffs

Naan Sandwich Recipes

Plus A Naan Pizza Recipe

 

In our review of Fabulous Flats Tandoori Naan, a serving suggestion was to replace your regular sandwich bread with naan. Here are two naan sandwich recipes and a pizza recipe from Fabulous Flats, so you can walk the walk (or sandwich the sandwich) immediately.

Chicken Mango Chutney Naanwich

 

Ingredients

  • 1 package Fabulous Flats Tandoori
    Naan, Original variety
  • ¼ cup mango chutney
  • 1 cup fresh arugula
  • 1/2 grilled chicken breast, sliced
    lengthwise into thin strips
  • ½ cup sun-dried tomatoes,
    preserved in oil
  • Salt and pepper to taste
  • Plain yogurt (preferably Greek)
    or tzatziki (cucumber-yogurt
    sauce—see recipe)
  • Toothpicks (optional)

 

Preparation

Naan
The bubbly side of the naan, with the pointed end up. Fabulous Flats naan photos by Claire Freierman.
  1. Lightly sprinkle a single naan on both sides with water (a small spray bottle works well).
  2. Using metal tongs, place naan over stove flame on high and move the naan continuously, heating through both sides.
  3. Spread the mango chutney over the bubbly side of flatbread. Top with arugula, then place the chicken breast strips horizontally across the naan (assumes you have placed the pointed end of the naan at the top and the bulge at the bottom).
  4. Dot with sun-dried tomato pieces, and occasional dollops of yogurt or tzatziki. Salt and pepper to taste.
  5. Roll the naan from the pointed top downward. If necessary, secure with toothpicks. Cut in half on the diagonal. Serves 1 to 2.

 

Peanut Butter & Banana Naan Panini

 

Ingredients

  • 1 package Fabulous Flats Tandoori Naan, Original variety
  • ¼ cup peanut butter, smooth or chunky
  • 1 medium-sized banana, sliced lengthwise

Preparation

  1. Preheat a panini press (or George Forman grill) to high.
  2. Spread peanut butter over bottom (NOT the bubbly side) of one naan.
  3. Top with the sliced banana.
  4. Sandwich with a second naan, pressing the “bottom” of the second naan (not the bubbly side—see photo at right) to the peanut butter filling. Press the two naan firmly together. The bubbly side of each naan should be on the exterior of the sandwich.
  5. Place the sandwiched naan in the panini press and toast 4 to 6 minutes, or until grill marks appear on the naan and the filling is warmed through.
  6. Let the naan sit for a minute before cutting. Serve warm. Serves 2 to 4.
Naan
The flat (bottom) side of the naan.

 

Grilled Vegetable and 4-Cheese Naan Pizza

Ingredients

  • 1 package Fabulous Flats Tandoori Naan, Original variety
  • ¼ cup basil pesto (get a recipe)
  • 2-3 cups coarsely chopped vegetables (zucchini, eggplant, colorful bell peppers, mushrooms, carrots, etc.), lightly coated, or sprayed, with vegetable oil, grilled over open flame or roasted in oven
  • 1/2 cup grated mozzarella cheese
  • 1/2 cup mixture of grated Fontina, Parmesan and Pecorino cheeses
  • Salt and pepper to taste
Pesto
Basil pesto. Read the review of our favorite pestos.

Preparation

  1. Preheat the oven to 375°F.
  2. Lightly sprinkle a single naan on both sides with water (a small spray bottle works well).
  3. Using metal tongs, place naan over stove flame on high and move naan continuously, heating through both sides.
  4. Spread basil pesto over the bubbly side of flatbread. Top with a layer of grilled vegetables.
  5. Sprinkle with the mozzarella and the grated cheese mixture. Season with salt and pepper to taste.
  6. Place on a baking tray on middle rack of oven and bake 10 to 12 minutes, or until the cheese melts and crust has turned golden.
  7. Cut and serve warm. Serves 2 to 4.

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