What it is: Hand-stretched flatbread made without preservatives or hydrogenated oils
Bonnie: To me, no meal is complete without bread. Because I travel lots — and there’s no good bakery near my home — I always keep bread in the freezer to warm and serve when needed, buying it when I frequent one of my local farmers’ markets.
When we received Fabulous Flats Tandoori Naan to test for BiteoftheBest.com, I didn’t have the chance to sample all the varieties while fresh, so I tossed some into my freezer as well.
Naan — as you may know — is an Indian type of leavened bread, usually shaped like a teardrop, that’s traditionally cooked in a very hot clay oven. And like the naan served in Indian restaurants, these packaged bread are made with clarified butter (also known as ghee) and fresh buttermilk; they also contain no preservatives.
I love how these breads taste after reheating them. I’ve sprinkled them with water and tossed them into a hot oven (425 degrees F) for three to four minutes — and then, before serving, I’ve lightly brushed them with flavorful olive oil. My guests have devoured the naan!
But at this time of year, when I prefer not heating up the oven, I grill them instead. To do so, I again sprinkle the bread with water, brush lightly with olive oil so it doesn’t stick to the grill and toss the naan flat bread directly on the hot grill after I’ve finished cooking the rest of dinner. If you do this, don’t leave the grill at this point as the bread heats quickly — just needing one to two minutes on each side; then serve. You can omit brushing them with oil if your grill is well oiled. (For those without a grill, just “grill” the naan in a hot skillet.)
Fabulous Flats Tandoori Naan is available in three flavors: plain, garlic and whole wheat. The latter contains a serving of whole grains and 2 grams more fiber than the other two. I prefer the taste of the plain.
Bryan: I’ve always got to have bread on hand, but oh the headache in keeping it fresh. The problem is, any bread that actually lasts on the counter is not real bread at all. Hence, my freezer is full of time-tested, freezer-stable breads ready to join in on any meal.
My personal freezer aisle started small, with bagels the only fare. Over the years, I’ve found a number of other breads that will keep just as well, though (Not all breads do said the brioche). Baguettes and pitas, English muffins and tortillas… they all preserve well in the icebox with no threat of mold or hardening. It’s technology, it’s bread on-demand, and there’s now a new addition to my regular selections: Tandoori naan.
Naan is flatbread, well… flatbread that has been cooked in a Tandoori oven. Actually the name naan is simply that of the flatbread of northern India and surrounding regions. Naan actually means bread in several languages; In fact, flatbreads are the oldest types of breads on earth and have a multitude of expressions in many cultures, with about 60 different varieties worldwide.
So why naan, you ask? Why has it become the newest addition to my ever-expanding world of frozen breads? Oh, it’s also good fresh by the way. Because when you come across a new bread that’s easy to keep on hand and is so multipurpose, who am I to resist? Variety is the spice of life.
Serve it warm, and you can serve it with almost anything. Fabulous Flats Tandoori Naan is great with almost any toppings. Serve it like a pizza or an open-faced sandwich, dip it into soup, roll it with filling, spread it with peanut butter and jelly. Use it like people have been using bread for centuries, as a palate for your next meal.
Fabulous Flats makes three flavors to enjoy; all are hand-stretched, baked in Tandoori ovens and all natural. That means no preservatives! Bread does not have preservatives. Fabulous Flats Tandoori Naan is good bread!
Eric: I usually eat bread with most of my meals — in fact, I’ve been laughed at by most of my European friends because I will always make a sandwich out of whatever I’m eating, even, on occasion, with mashed potatoes. From my understanding, most people view bread as an addition to the meal, not a main component. For me, bread is the binder of the meal – and to my delight, there are oh so many varieties to choose from. Seldom, though, does a bread live up to my expectation.
When you think of bread, I’m sure the first idea that comes to mind is not naan. And why would it be? When most people consider bread, it’s either French or Italian, and even when they think of flat bread, they consider a pita — at least that can be stuffed. So why a Tandoori naan bread (especially for a sandwich fanatic)? The reasons: versatility and flavor. The Fabulous Flats Tandoori Naan can be baked, grilled or toasted. It can be used with a dip, or as a great base for a salad. You can use it for PB&J, or for sausage and peppers.
Simply put, it’s an amazingly simple style of bread that freezes well, and defrosts even better. If anything, it’s worth a try for all bread lovers out there. In my opinion, though, skip the whole wheat when choosing a naan.
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