COOK

Remarkable Food For Your Freezer

Plain Naan

A quick, easy and delicious way to make our naans a little fancier:

Finely slice a clove of garlic and about a tablespoon of fresh mint, then mix them together with a tablespoon of olive oil. Then sprinkle two naans with water (as per the instructions), and put under a hot grill, bottoms up. Turn them after 2-3 minutes, spread the mixture over the top and grill for another 2-3 minutes. Serve straight from the grill and you’ll never look back! It’s so simple, you can knock it up while your curry is in the oven. You could also try swapping in some chopped rosemary and a diced, deseeded red chilli, instead of garlic and mint.

Plain Naan Suitable for Vegetarians

Lovely handstretched naan breads to go with your curry.

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£1.50 Serves 2

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Cooking Instuctions

Remove the naan from packaging and cook straight from frozen. Ensure the naan is hot throughout before serving. For best results follow the pan instructions.

Pan: Heat a non-stick pan until medium hot, place the frozen naan on the pan and cook for 2 minutes, gently moving it around the pan. Turn over and repeat the process, applying gentle pressure to the naan.

Oven: Pre-heat oven to Fan 180◦C / Oven 200◦C / Gas 6. Place the frozen naan on a baking tray. Sprinkle water on the naan. Cook for 4-6 minutes, turning the naan halfway through cooking.

Grill: Sprinkle the frozen naan with water and place under a pre-heated grill on medium heat. Cook both sides for approximately 2-3 minutes.

The cooking instructions are only a guide. Your oven may have a personality of its own, adjust accordingly.

Ingredients

Wheat Flour (57%), Water, Corn Oil, Palm Oil, Salt, Sugar, Yeast, Sodium Bicarbonate.

Allergens

 Gluten

Nutrition

Nutritional Information per 100g:

Energy KJ 1260

Energy Kcal 299

Fat (g) 9

Saturated Fat (g) 3.1

Carbohydrates (g) 47.1

Sugars (g) 2.3

Protein (g) 8.5

Salt (g) 1.3

       

A quick, easy and delicious way to make our naans a little fancier:

Finely slice a clove of garlic and about a tablespoon of fresh mint, then mix them together with a tablespoon of olive oil. Then sprinkle two naans with water (as per the instructions), and put under a hot grill, bottoms up. Turn them after 2-3 minutes, spread the mixture over the top and grill for another 2-3 minutes. Serve straight from the grill and you’ll never look back! It’s so simple, you can knock it up while your curry is in the oven. You could also try swapping in some chopped rosemary and a diced, deseeded red chilli, instead of garlic and mint.

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