Ingredients
ALLERGY ADVICE: For Allergens, see Ingredients in BOLD.
Flour (WHEAT), Water, MILK, Oil rapeseed, Chilli, Sugar, Onions, Salt, Coriander leaves
£4.00
Simple naan bread flavoured with fresh green chillies and coriander leaves and a sprinkling of nigella seeds. Perfect accompaniment for any curry.
Out of stock
ALLERGY ADVICE: For Allergens, see Ingredients in BOLD.
Flour (WHEAT), Water, MILK, Oil rapeseed, Chilli, Sugar, Onions, Salt, Coriander leaves
These instructions are for guidance only. Please adjust timings for your appliance. Overheating may cause the dish to dry out.
MICROWAVE (850W): Remove sleeve, pierce film, place on a microwavable plate and cook on full power for 90 seconds. Peel film, turn the nan over and cover and heat for 30- 60 seconds. Check temperature and reheat if necessary
OVEN: 190°C/170°C fan assisted/Gas Mk 5
Remove the sleeve and pierce film. Place on a baking tray in the centre of the oven and reheat for 5 minutes, remove from oven, turn over the nan, return to the oven for further 5 minutes. Adjust the time depending on how crispy you want the nan.
| Name | Per 100g |
|---|---|
| Energy KCal | 238 |
| Energy KJ | 1008 |
| Fat (g) | 2.9 |
| Sat (g) | 0.5 |
| Carb (g) | 49.9 |
| Sugars (g) | 1.4 |
| Fibre (g) | 2.5 |
| Protein (g) | 6.0 |
| Salt (g) | 0.93 |
Traditional naan stuffed with sweet coconut, mango pulp and ground almonds- cooked in tandoor to perfection.
Popular naan bread flavoured with fresh garlic and nigella seeds.
Layered flatbread made from all purpose flour cooked in a hot plate. Goes well with coconut based curries.
Leavened flatbread cooked in tandoor. It is soft and makes the perfect accompaniment to any saucy dish. (My Local Indian plain nan are milk and egg free From March 15, 2021)
Please enter the correct UK postcode with a ‘space’ in the middle