Forget everything you thought you knew about nachos and open your mind (and your mouth) to this Indian-inspired version. Crispy naan flatbread pieces serve as a sturdy and delicious stand-in for the standard tortilla chip base, and they're loaded up with generously spiced toppings that are at least as flavorful (if not more!) than their traditionally Tex-Mex counterparts.
'naan' on Serious Eats
Whoever first thought of cracking an egg into the center of a halved avocado and baking it is a genius in my book. In this easy 20-minute meal, avocado is filled with an egg and baked on top of naan to create a decadent avocado toast that's enhanced with feta, mint, and crunchy pepitas.
I roll my eyes at the "Keep Austin Weird" slogan from time to time. Lots of businesses try to capture the city's vibe with focus group–approved logos, brushed stainless steel, reclaimed hardwood, and lots of investor backing. That doesn't seem all that weird to me, and the food quality is usually an afterthought. But there's still hope. You'll have a genuine Austin experience at Whip In, a relaxed hodge-podge convenience store, bar, restaurant, and live music venue. This family-owned operation has been refining its brand of weirdness for over 20 years.
This morning a frightening thought crossed my mind: am I really allowed to eat salad for breakfast? Will this meal end up destroying some sort of fragile cosmic balance?
The crust makes this vaguely Indian pizza worth seeking out. It's quite likely the tastiest frozen pizza crust we've tried. It's a bit thicker than any naan I've seen, with a crisp skin and totally tender interior—this crust has life to it! It had none of the off flavors or density we've come to expect from frozen pizza. We're looking forward to trying another Original Naan Pizza. Have you seen them in any stores near you?
[Photograph: Kay Poterba of Kaybeth's Kitchen] Kicking things off today is a naan-crust pizza from Kay Poterba of Kaybeth's Kitchen: Naan bread crust with torn bits of fresh mOOOt-suh-rell (mozzarella, *giggle*), heirloom brown tomatoes, and then topped off with homegrown basil. I heat the naan bread through on a grill and then add the toppings, let it sit on the top rack with the lid closed until cheese melts ... top with fresh basil and you are done! Thanks, Kay! You're the first MPM sender-inner to use a sort of "alternative" crust. Interesting. How does naan work compared to...
I was left in a quandary last weekend. My desire to have naan to go along with Indian kabobs on the grill clashed with my fear of bread-making. The battle was ultimately won by necessity. How could you have Indian...