Leavened flatbread made from wheat, fresh garlic and parsley.
Naan is traditionally cooked in a scorching clay tandoor oven shaped like a chimney pot, with charcoal or wood fire. The dough is stuck onto the wall of the tandoor. In a modern-day kitchen, it's very rare to have a tandoor oven, but you can make a quick version of this on the stove.
Our version (whilst not the traditional recipe) is easy to make and wins hands down against any pre-made supermarket options.
1 pack makes 4 medium naans. Serves 2 people
Haldii naan mix (Wheat Flour), garlic, fresh parsley*
You will also require
Milk or an alternative dairy-free option or water (100ml)
Butter or an alternative dairy-free option (20g)
Vegetable or sunflower oil
Flat bottomed non-stick frying pan, cast-iron skillet pan or Tawa (Indian frying pan)
Rolling pin (or other cylinder bottle or container)
clean tea towel
*in the case of extreme weather (heat) fresh leafy herbs will be substituted with dried herbs
For allergens, see ingredients in bold below. Always read our packaging before consuming.
For allergens, see ingredients in bold on the ingredients list. In addition to allergen information provided, due to production and packing methods by Haldii and its suppliers, boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.