I remember a few years ago, after falling in love with naan bread at an amazing Indian Restaurant in my college town I tried to make it. I’m notoriously horrible with bread; but I thought I’d give it a try, since the recipe reviews said it was easy & amazing. FAIL. The naan was thick & gummy. Not light & airy, like I had hoped. Fast forward to just two months ago – I was experimenting with some Rhodes rolls & I came across an amazing discovery – I can make naan with it. It’s easier than picking your nose & tastes much better, too.
I make this for “taco sandwiches” at least once a week & everyone loves it. Surprisingly, Penelope actually lets me put spinach & tomatoes in hers! She gobbles it up every time. The above flatbread I made using my panini grill, but I’ve now just moved onto a regular skillet & it cooks them faster & I can make them thinner. Mmmm!
Flatbread with Frozen Dough
- 3-5 frozen rolls
- 1/2 tsp minced garlic (I use the wet garlic from the spices aisle)
- 1-2 T olive oil
- 1/4-1/2 tsp kosher salt
To thaw the dough, I spray a microwavable plate with cooking spray, place the rolls (not touching!) towards the middle of the plate & spray the tops again with cooking oil. From there I use my defrost setting (fish seems to work best) & keep a close eye on them so they don’t cook in the microwave. Once thawed, place each roll onto a cutting board, spread the oil/garlic/salt mixture on top & roll it out. This way the garlic gets mashed into the dough. I like this a lot. Roll the dough out as thin as you can. With Rhodes dinner rolls, it’s about a 6-8 inch circle. Generously coat the dough with oil/garlic/salt & flop it onto a heated skillet. Cook on medium-high until the dough starts browning (and is black in a couple spots), then turn over. Once done, fill with lunch meat, cheese, vegetables & enjoy!