Grocery Guide

Pillsbury Naan: Thinking Outside the (Bread) Box

As I was browsing through a local Indian grocery store, I came across a large selection of frozen breads. Always a sucker for a good naan, I scanned the array of colorful packages. I was surprised to see the fat, jolly Pillsbury Doughboy staring back at me from a familiar blue wrapping. The package that caught my eye was for Pillsbury's version of Aloo Masaledar Naan, described below as "lightly leavened flat bread with spicy potato."

Although I could have gone for a more exotic brand and usually would have, I was so surprised that Pillsbury made naan that I just had to try it. Plus, any food with double carbohydrates is already a winner in my book, so I scooped up the package and took it home to serve with my homemade curried lentils.

The instructions said to heat and lightly oil a griddle before placing on it one of the package's four pieces of naan. No problem. Or so I thought. The four pieces of naan had not been frozen separately, and I could not pry one piece apart from the others. After ripping apart quickly thawing small chunks of uncooked dough, I threw the whole lot onto the griddle in frustration, hoping that it might separate as it cooked. No such luck. The bottom browned up nicely, but I could not get one piece to detach from the three above it. I tore off small bits with my fingers and was able to brown up a few small doughy bits before I lost all patience and threw 90 percent of the package into the trash.

The pieces I tasted were not very naan-like. The crispy outside was good, but the soft, fleshy innards were unappetizing. I couldn't really taste any potato, and the "spicy" filling was bland. The instructions say that there is "no need to thaw" the bread before warming it, and as I had cooked it immediately after getting home, it was slightly thawed out, so perhaps this mess was all my fault. Regardless, I was not impressed with Pillsbury's naan.

Next time, I think I'll just pick up a couple of already cooked flatbreads at Bombay Sweets.

Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Geri Maria Harris