Sponsored by Stonefire® Authentic Flatbreads
Naan, a flatbread that has long been a menu staple of Indian restaurants, is making its way onto menus representing a wide selection of cuisines. The hand-stretched baked bread is appearing as an accompaniment to appetizers and dips, an innovative carrier for burgers and sandwiches, and a light crust for pizzas.
Global is now local
One trend that is helping to boost the popularity of naan and other flatbreads is the increased interest in global cuisines. “Elements of Indian cuisine including curry, samosas and chutney have been moving through U.S. foodservice, and naan is the next element of that,” says Maeve Webster, president of consulting firm Menu Matters.
She adds that the fusion trend is driving different applications for naan, such as falafel wrapped in naan, tacos with naan instead of tortilla shells, and spinach and artichoke dips with naan instead of chips.
The health and wellness trend is helping too. “Naan is perceived as a healthier carbohydrate given it's a flatbread,” Webster says. “World cuisines seem to benefit from a general belief that they are healthier than American cuisine.”
Looking for variety
Consumers, especially millennials, are eager to try something new. “The two top buttons for millennials are speed and choice,” says Andy Revella, chief creative officer at the Dallas-based menu consultancy, The Cookery and Food Institute. “They are more than willing to try new things. This is why naan bread could take off. They see it not as Indian food but as a carrier they can put other things on.”
Revella worked with Dunn Brothers Coffee. to develop several menu items on Stonefire® naan, which is baked in a patented tandoor tunnel oven. Among the items being tested is the Breakfast Naan'Wich. “It’s the perfect handheld breakfast sandwich,” he says. “Naan is so buttery and delicious, and as a carrier it’s just fantastic.”
Dunn Brothers Coffee is also testing a lunch sandwich, the Chicken Naan'Wich, and launching three naan pizzas — Chicken Pesto, Margherita and Pepperoni — in May at their all-day food locations. These menu items, which heat up in two minutes in rapid cook ovens, have the potential to boost food sales during post-breakfast dayparts. “During the afternoon people come in for cold brew coffee,” Revella says. “This was a product that we believe will sell.”
Lighter option
Operators say consumers are not just looking for less bread; they also want delicious bread. “I love it as a quesadilla/grilled cheese,” says Emily Elliott, manager at The Pig & The Sprout in Denver. “The springiness and yeasty flavor are wonderful, and it doesn't feel heavy like regular bread.”
One recent strong seller was the falafel sandwich wrapped in naan. The sandwich was very popular as a late night menu item, Elliott says, and guests also requested naan frequently as a side option with salads and soups. “We have some future plans of using naan as a flatbread kind of like a pizza.”
Flatbread pizza is a big seller at Dillon Dam Brewery in Dillon, Colo. The Margarita Flatbread Pizza is toasted naan brushed with olive oil and topped with fresh mozzarella, sweet-fire roasted tomatoes and basil chiffonade, served with a salad. Naan is also an accompaniment in the Roasted Garlic Hummus appetizer, which is housemade roasted garlic hummus with cucumber slices plus carrot and celery sticks. Flatbreads are trendy now, says Chef Dave Blevins. “We also use them for specials, like taco pizza or whatever else we dream up since they are so versatile,” he says. “I think people are intrigued by it.”
Not the usual bun
At Town Hall Grill in Chapel Hill, N.C., several of the burgers employ naan as the default bread. The Turkey Burger is a house-made turkey patty, sautéed Vidalia onion, guacamole, pickled cucumbers, feta and dill spread on tandoori naan. The Mediterranean Lamb Burger is a house-made lamb and beef patty, cucumber tzatziki, grilled Roma tomato and red onion, pickled cucumbers on tandoori naan.
“We needed bread that has a bit of flavor and also has an exterior that is not just like a burrito or challah bread that soaks everything in,” says owner David Sadeghi. “The naan holds our sauces, and it allows our guests to actually enjoy the combination of flavors.” He adds that the turkey burger and the lamb burger are the third- and fourth-bestselling items on the menu.
Naan also can be part of a selection of side orders with proteins. At Brider Rotisserie and Kitchen in Denver, the Herb Rubbed Half Rotisserie Chicken is available with cous cous, feta cheese, tzatziki, harissa, cucumber, red onion and naan, or with madras curry, jasmine rice, coconut and naan. Chef Chase Devitt says guests like the texture and freshness of naan.
Whether as a vehicle for dip or a carrier for sandwiches or pizza toppings, naan is making its way onto a wide range of menus besides Indian foods. Operators are exploring new ways to offer the trendy bread, and consumers are enjoying the global flavor and the nontraditional dishes.
