RECIPES
Contrary to popular belief, the world IS flat.
Every culture, every country, has a flatbread that is cherished and enjoyed daily. In most cases, these are hearty, rustic, healthier-for-you breads, often made with whole grains, certainly without preservatives.
Fabulous Flats™ is a celebration of the world’s tastiest flatbreads. Most, like our Indian-style naan, are authentic examples of indigenous flatbread. And just like the real thing, our naan are hand-stretched, made with ghee (clarified butter), contain NO preservatives and NO hydrogenated oils. To ensure authenticity, they are baked in a traditional tandoor oven at very high heat, which is where they pick up their smoky, hearth-baked flavor.
Suggested uses
Reheat naan and serve with Indian or Asian fare but think outside the ethnic box, too – there are many other novel uses:
Use naan as wraps:
+ Fill and roll naan to make tasty, handheld lunches.
+ Top naan with any favorite filling, roll and slice crosswise into bite-sized pieces – they make tasty hors d’oeuvres.
+ Wrap naan around vegetarian, or beef, hot dogs to create a Naan Dog.
For Dipping:
+ Cut toasted naan diagonally into strips, or triangles, and serve with hummus, deli spreads, Indian raita, Greek tzatziki, or flavorful yogurt dips.
For Salads:
+ Cut toasted naan into thin strips for salad toppings, replacing taco strips – much tastier!
As a base:
+ Brush naan with olive oil, set into a pie pan, top with an egg filling and bake until golden; serve hot. Try quiche filling, or scrambled eggs.
+ Use naan as a platform to make a stunning ‘white’ pizza, or pesto pizza.
For Sandwiches (we call them Naanwiches™):
+ Naan adds a tasty twist to everyday Tuna Melts and to other sandwiches.
+ Spread, or line, two naan with your favorite cheese and press the two flatbreads together; grill both sides until toasted – makes a tasty Toasted Grilled Cheese “Naanwich™.”
At dinner:
+ Brush with olive, or vegetable, oil, sprinkle with finely chopped onion, cumin, coriander, turmeric (for color) and bake, or grill, until heated through; serve at dinner instead of bread, dinner rolls, or crusty loaves. Gives guests or family something to do at the table – tear pieces off a tasty table bread, adding joy to the dining experience.
Preparation Instructions
For superior results, reheat on grill or barbecue.
Our naan can also be reheated in a pan (preferably non-stick) atop the stove, or they can be reheated in a conventional oven.
Grill or Barbecue
Preheat grill to medium. Remove naan from package and place directly on grilling surface; sprinkle lightly with water to rehydrate. Grill 2-3 minutes, turning once. Serve hot. Even tastier if brushed with premium-quality olive oil, or melted butter, just before serving.
Stovetop
Set heat to medium. Remove naan from package and place in pan; sprinkle lightly with water to rehydrate. Heat 2-3 minutes, turning once. Serve hot. If desired, brush with olive oil, or melted butter, just before serving.
Conventional Oven
Preheat oven to 400º F. Remove naan from package, place on a baking sheet and sprinkle lightly with water. Place on middle rack of oven and heat 2-3 minutes, or until hot. Serve at once, brushed with olive oil or melted butter, if desired.
Do not reheat naan once prepared. They dry out.
Tip: naan bought at the store, in their original package, can be frozen at home until needed.
Chana Masala – Chickpea Curry
This is a quick-to-make vegetarian curry that the Ajmeras enjoy at home. The core ingredient is Chana Masala, a powdery mix of dried mango, pomegranate, chili, cumin, cloves and cinnamon. It is more aromatic than it is fiery, so don’t expect a hot burn from this dish.
Chana Masala is available at most Indian food stores and today, at many conventional grocery stores with an international spice section.
4 tablespoons olive, or canola, oil
1 teaspoon cumin seed
1 large onion, coarsely chopped
2 large tomatoes, coarsely chopped
2 teaspoons freshly grated ginger
2 tablespoons Chana Masala (see note above)
1 can (540 mL) chickpeas, drained, rinsed and set aside
½ cup freshly chopped cilantro
In a large fry pan over medium heat, heat the oil and toast the cumin seeds for 30 seconds.
Add the onion, stirring until golden brown.
Add the tomatoes and ginger and cook 3 to 5 minutes, or until ingredients are softened and nearly paste-like.
Stir in the Chana Masala, then add the chickpeas. Add 2 cups water and continue to cook, stirring occasionally, over medium heat 7 to 9 minutes, or until mixture is slightly thickened.
Finish by adding cilantro. In Canada, serve with heated President’s Choice™ Naan or in the U.S., serve with heated Fabulous Flats™ Naan (see the respective packages for heating instructions).
Serves 2. Deliciously.
Chicken Mango Chutney Naanwich
1 package Fabulous Flats Tandoori Naan, Original variety
¼ cup commercial 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
Yogurt, or tzatziki sauce to taste
Lightly sprinkle a single naan on both sides with water (a small spray bottle works well). Using metal tongs, place naan over stove flame on high and move naan continuously, heating through both sides. Spread mango chutney over bubbly side of flatbread. Top with arugula, chicken breast strips placed horizontally across the naan (assumes you have placed the pointed end at the top and the bulge at the other end at the bottom); dot with sun-dried tomato pieces, and occasional dollops of yogurt. Salt and pepper to taste.
Roll naan from pointed top downward; secure, if necessary with toothpicks. Cut in half on the diagonal. Enjoy!
Serves 1 - 2
Peanut Butter & Banana Naan Panini
1 package Fabulous Flats Tandoori Naan, Original variety
¼ cup home made or commercial peanut Butter, smooth or chunky
1 medium-sized banana, sliced lengthwise
Preheat a panini press, or George Forman grill, to high.
Spread peanut butter over bottom (NOT the bubbly side) of one naan flatbread.
Top with the sliced banana; sandwich with second naan flatbread, pressing the “bottom” of the second naan (not the bubbly side) 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.
Place sandwiched naan in panini press and toast 4 to 6 minutes, or until grill marks appear on the naan and the filling is warmed through.
Let the naan sit for at a minute before cutting. Serve warm.
Serves 2 - 4
Grilled Vegetable and 4-Cheese Naan Pizza
1 package Fabulous Flats Tandoori Naan, Original variety
¼ cup home made, or commercial basil pesto
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
Preheat oven to 375 F.
Lightly sprinkle a single naan on both sides with water (a small spray bottle works well). Using metal tongs, place naan over stove flame on high and move naan continuously, heating through both sides. Spread basil pesto over bubbly side of flatbread. Top with layer of grilled vegetables; sprinkle with Mozzarella and grated cheese mixture. Season with salt and pepper to taste.
Place on baking tray on middle rack of oven and bake 10 to 12 minutes, or until cheese melts and crust has turned golden.
Cut and serve warm.
Serves 2 - 4
