IndianLife - Naan Flatbread (Plain & Garlic), 500g
A must-have for any Indian meal, IndianLife Naan Flatbreads (Plain & Garlic) are the perfect vessels for sauces and utterly satisfying on their own.
- Made from an old family recipe
- No artificial colours, flavours or preservatives
- Non-GMO and No Trans Fats
- May contain peanuts or nuts
- Make sure to refrigerate or freeze after opening
What could go better with a Chana Masala or a vegan Korma than a good naan bread to soak up all that lovely sauce? IndianLife will give you a taste of history and tradition with a family recipe that has been passed down generation after generation.
IndianLife Naan Flatbreads are just what you would want from a delicious naan bread; dense and chewy, just begging to be smothered in a mouth-watering curry sauce, or cut, filled with the most fragrant and inviting ingredients and ready to be eaten as a sandwich. They are even wonderful on their own. The best part is they can be eaten at any time of day, for breakfast, lunch or dinner!
These naan flatbreads are a classic, something anyone would be glad to have accompany an exquisite Indian dish.
Beautifully fragrant, these naan flatbreads give you just that little bit of extra flavour to really elevate your meal.
In the oven: Once you preheat to 220°C, simply wrap the naan in foil and place in the oven for 2-4 minutes.
In the microwave: Wrap the naan in a damp cloth and then heat for 30-45 seconds.
To grill: Place the naan on a hot plate for 1 minute or more as desired, making sure to cook it on each side.
Organic unbleached wheat flour, water, sunflower oil, yeast, sea salt, organic cane sugar, baking powder and vinegar.
Organic unbleached wheat flour, water, garlic, sunflower oil, yeast, sea salt, cultured dextrose, baking powder and vinegar.
Where does Naan originate?
The word Naan comes from Persia and simply means ‘bread’. The naan we recognise and enjoy from Indian restaurants is a type of leavened flatbread that originates in Northern India. A beloved staple of Indian cuisine, the traditional way to bake it is by slapping the bread dough on the tandoor, a hot dome-shaped clay oven. This is how the edges crisp and the famous charred parts are created.
First introduced by the Delhi Sultans, along with the tandoor which brought with it new cooking techniques, naan is believed to date back to ancient times. Originally eaten by royals, over the centuries naan became more accessible for all classes to enjoy. A few more centuries later it was brought by William Tooke, a British historian, to the West. Now it would be unthinkable to exclude them when preparing or going out for an Indian meal.