New Sandwiches in Town: Naanini

Naan, the hand-stretched Indian flatbread that’s baked in a traditional tandoori oven, seems to be the fashionable carbo-slice of the moment.  Once only available at ethnic markets and curry palaces, it’s now showing up in ordinary supermarkets and even in the bread baskets of Contemporary American Cuisine eateries.

Last night I was playing with a package of Whole Foods brand “365” Whole Wheat Tandoori Naan and I stumbled upon a wildly flavorful, wonderfully healthy take on panini – naanini.

The “365” bread has impressive flavor --- it’s tangy, with subtle “charred” undertones.  The surface is attractively bubbled, blistered and slightly charred. The nutritional profile – stone ground whole wheat flour, a bit of buttermilk, soybean oil, wheat bran and a few other ingredients – makes it superior to the white bread usually involved in panini.

Naan is easy to use and very versatile. No fancy-schmancy panini machines needed. Just toss a slab on the backyard grill or a stove-top grill pan. Add a topping and either fold over or eat as is. Part pita, part pizza, part panino…totally satisfying.

Last night I used a stove-top grill pan, lightly brushed with peanut oil so I could get it extremely hot before adding the flatbread (other oils would smoke sooner). I flipped the bread a few times, lifting it off when the natural “char” was slightly darkened, and the rich, tangy smell drove me crazy. I then added some shaved Italian fontina cheese, which has a natural affinity with the tangy whole wheat bread.

(This remarkable cheese comes from the Val D’Aosta of notthern Italy. It’s an intense cow’s milk cheese with a nutty,  herbaceous flavor that's quite pungent. Fontina is also made in Denmark, Sweden and France, but those versions have none of the Italian cheese’s deep and pronounced flavor. It’s available at cheese shops, gourmet markets and at Amazon.com.

Fifteen seconds under the broiler and I had a new love.

This morning I discovered the virtues of leftover naanini. I slid the leftover, fontina-topped slices back under the broiler for 15 seconds, then plopped Stonewall Kitchens’ Tangerine Marmalade atop the bubbling cheese. Outtasite.

 

Comments

[My Carolina Kitchen]

I just discovered your blog and I'm so glad I found it. We too just love this Naan bread. I use it to make Jacques Pepin's smoked salmon pizza and we always get raves. We also make simple pizzas with this great little bread. I keep a package in the refrigerator and use it often.
Sam

[Maureen Clancy]

Re: [Matters of Taste] My Carolina Kitchen submitted a comment to New Sandwiches in Town: Naanini

A Naanini with smoked salmon?? What a great idea. Thanks for the comment and the inspiration.