The flatbread category, by definition, encompasses a broad array of varieties, including roti, pita, lavash—even focaccia and tortilla. But while each plays a valuable role in traditional dishes and is enjoying expansion into modern applications, the distinctive characteristics of naan make it especially popular with chefs and their customers.

Long associated with Indian cuisine, naan is a teardrop-shaped, leavened white-flour dough baked in a high-heat tandoor oven. Its soft, pillowy texture reveals air pockets within and crispy golden-brown bubbles of char across the surface. Made with buttermilk and ghee, its flavor is rich and buttery, without being heavy or dense. Originally used to scoop stews, curries and dahls, naan’s delicate appearance belies its strength, making it ideal for handhelds, dippers, pizza-style flatbread recipes and even pizza itself! In the hands of creative culinarians, naan has been breaking free from the constraints of convention and expectation and flexing its versatility.

Guests are taking note as naan emerges on foodservice menus across dayparts and categories. According to proprietary 2021 consumer research from Stonefire^®, 77 percent of consumers consider naan “eating something unique,” while 66 percent view naan as a premium product. The popularity of naan in retail—now outpacing pita sales in the U.S.—is spilling over to foodservice. Two-thirds of naan buyers feel a restaurant is “better” with naan on the menu.

For most foodservice operations, the labor-intensive process of fresh-baked naan is a non-starter. But this is where Stonefire^® Foodservice comes in, providing prebaked bread with an authentic taste and texture that goes toe to toe with scratch. Stonefire^® naan is made with fresh buttermilk and ghee—and no artificial preservatives. The dough is hand-stretched and baked directly on stone in the company’s patented high-heat tandoor tunnel oven. Each variety in the product line delivers all the distinctive qualities expected of naan: delicious flavor, a soft, pillowy texture and signature bubbles and char. By eliminating the pain points associated with scratch-made naan, without any compromise in quality, Stonefire^® gives chefs a versatile tool for menu ideation and a confidence from sourcing a consistent product with brand recognition.

“It has been our life’s work to bring authentic naan to the market, and we are thrilled at how naan has been embraced and grown!” says Sabrina Tessier, VP Foodservice Marketing, FGF Brands. “You have not lived until you have noshed on fresh, warm naan. It transforms any dish.”

PLAY TIME

Naan is, of course, an excellent foundation for flatbread shareables of any ingredient pairing and flavor profile. But your guests might not expect to see naan sandwiching a handheld, standing in for a taco or supporting a dessert pizza. Naan is ready to make innovative moves on your menu—if you are!

“Today’s diners—especially within younger demographics—are looking for something fresh and different. They want to experiment with bold flavors, global flavors, spicy condiments and so on. But menu developers are challenged to mix ‘new and different’ with dishes that have earned broad appeal and can be relied upon to sell well,” says Tessier. “Naan offers chefs a way to put a unique spin on menu favorites, driving excitement while remaining approachable.” Consider street tacos, garlic bread and grilled cheese as three examples of core menu staples that become something extra-special when naan appears.

Naan can also be the start of something altogether new, allowing chefs to go beyond a riff, a twist and a menu extension and use it as a hero ingredient in distinctive dishes to test as a weekly special or LTO. Tessier sees exciting opportunity in each daypart and menu category. “Naan has so much potential for menu innovation for both breakfast and dinner service,” she says, pointing to breakfast sandwiches, flatbreads, tacos, eggs Benedicts and more. “At dinner, naan is perfect for bruschetta, quesadillas, tacos, crispy chicken sandwiches and loads of shareable applications. The next concept on my personal to-cook list is a wild mushroom cacio e pepe flatbread.”

SEVEN WAYS WITH NAAN

Stock your pantry with naan and lean into its versatility and back-of-house ease to maximize storage space and practice SKU optimization, while creating signature dishes that lead to loyal customers and repeat business. Here are seven menu inspirations to jumpstart your own culinary creativity.

1

Sausage and Egg Breakfast Taco

Let the fluffy softness of naan match the fluffy softness of scrambled eggs tucked within, side by side with sausage crumbles, cheese, red bell peppers and other favorite ingredients. Featuring Stonefire^® Original Naan.

2

Chicken Tomato Alfredo Pizza

If a personal pizza is an occasional special rather than a standing menu item, turning to the naan you have on hand, rather than sourcing or preparing pizza crust, is both a valuable BOH time-saver and an unexpected treat for guests. Here, naan is topped with an alfredo sauce, followed by chicken slices, roasted and diced tomatoes, basil shreds and bacon for an Italian delight. Featuring Stonefire^® Original Naan.

3

Naan with Chili

Take a break from pairing cornbread with your chili bowls and instead turn to naan, which provides a new flavor profile as well as a means of scooping the hearty mix. Featuring Stonefire^® Original Naan.

4

Breakfast Egg Naan

Like breakfast pizza, breakfast flatbread scores high on the crave meter. Here, naan is the base to carry sunny side-up fried eggs, bacon pieces, scallions and shredded cheese. Featuring Stonefire^® Original Naan.

5

Naan French Toast

Coated in an egg custard, naan puffs to new heights for a delicious riff on French toast. Serve with berries, syrup and ice cream for the ultimate brunch indulgence. Featuring Stonefire^® Original Naan.

6

Cinnamon Sugar Naan Dippers^®

Serve up a spin on cinnamon toast or churros by coating warmed, bite-sized naan pieces with cinnamon and sugar and menuing with multiple dips. Featuring Stonefire^® Naan Dippers^®

7

Cacio e Pepe Personal Pizza

The classic Roman pasta dish is enjoying a renaissance, with new translations of the flavor profile popping up in everything from scrambled eggs to salad and even ice cream. Pizza is a natural format to carry the flavors, and here, naan stands in as a crust alternative for an individual portion. Featuring Stonefire^® 10-in. Round Naan

THE RISE OF NAAN

A 2024 Datassential Omnibus study found that 62 percent of foodservice operators see a use for Stonefire^® naan or flatbread on their menu in the next year, perceiving it as a premium, versatile and consistently high-quality product.

“Chefs choose naan over pita, tortilla and other breads due to its unparalleled versatility, quality flavor and eating experience,” says Tessier. “It’s soft. It’s bubbly. It’s truly delightful. It’s an ideal canvas for culinary creativity.”

Turn to Stonefire^® to discover elevated menu inspirations for naan, and then reach out to request samples to test in your operation.