Any seasoned Trader Joe's shopper walks into the store with a list of go-to items, while being prepared to fill the rest of the cart with a few surprise finds (read: seasonal favorites, unexpected pantry gems). For me, Trader Joe's Tandoori Naan is a non-negotiable.
Sold in the freezer section for around $3 per four-pack, the Trader Joe's Tandoori Naan comes in plain and garlic varieties — and it's a total steal. I always buy at least four packs of the plain because I never want to run out. Since they're frozen, I don't have to stress about them going bad before I've had the chance to use them, the way I do with shelf-stable bread products. And since the naan needs to be heated before serving, you'll always get to enjoy it while it's warm and toasty (the best way to have naan, in my opinion).
For whoever is wondering, naan is a traditional Indian flatbread typically baked in a cylindrical clay oven called a tandoor, which helps to create its signature air bubbles and charred crisp edges. According to the label, Trader Joe's version is made in a tandoor, too — and it shows. When reheated in a super-hot oven, the texture is fantastic: crisp on the outside and fluffy on the inside with delightful air pockets.
How to heat Trader Joe's naan
You don't need any special equipment or fancy tools to prepare this naan. Just preheat your oven (or toaster oven) to 400°F for 10 minutes. Then, place the naan directly on the rack for a couple of minutes until warmed through. Pretty foolproof, right?
Honestly, I usually skip preheating altogether since I often have my oven on anyway — whether I'm cooking up dinner from scratch or heating up one of Trader Joe's cult-favorite frozen meals (i.e. Butter Chicken). Instead, I simply pop the naan in once the oven's free, right before we're ready to eat.
What to serve with naan
As with most naan, Trader Joe's Tandoori Naan makes an ideal scoop for saucy dishes, daals and curries — basically anything you'd want to dunk something in. Needless to say it's an ideal companion to soups and stews.
But, it's good for so much more. I quickly discovered its versatility: It makes an excellent substitute for pizza crust (just add marinara, mozzarella and your go-to toppings). I'll use it like pita to wrap chicken souvlaki, hummus and chopped veggies. I will toast tiny pieces for salad croutons or make crispy naan chips to pair with hummus and spinach and artichoke dip. I've even used it to make grilled cheese and panini — though note, it's not perfectly symmetrical when cut in half. And when all else fails, it's delicious simply warmed with a swipe of butter.
Bottom line: This Trader Joe's frozen find has earned a permanent status in my cart — and in my freezer!
Trish (she/her) is the deputy food editor at Good Housekeeping, where she covers all things food, from cooking trends and delicious recipes to top-tested kitchen products and grocery finds. She has more than a decade of experience writing about food for GH, Women’s Health, Prevention, Redbook, Woman’s Day, The Daily Meal and Food Network. When she’s not at the supermarket or trying out a new recipe, you can find her at the beach, in her backyard or on the couch — typically with a glass of wine in hand.
