Lovely handstretched naan breads to go with your curry.
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Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Raising Agents (Mono Calcium Phosphate, Sodium Bicarbonate), Rapeseed Oil, Yeast, Salt, Kalonji Seeds, Dextrose.
Pre heat oven to Fan 160°C / Oven 180°C / Gas 4. Sprinkle each naan with water and place directly onto the middle shelf in the oven. Cook for 4-6 minutes.
|Typical Values||Per 100g|
|of which: sugars (g)||0.6|
|of which are saturates (g)||0.4|
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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