Naan is traditionally baked by slapping the bread dough onto the side of a hot dome shaped clay oven referred to as a tan-door.
The dough's weight would normally cause it to fall into a teardrop shape, which is the recognisable characteristic of naan.
Qty: 6x100 gr.
||1085kJ / 257kcal
|of which Saturates
|of which Sugars
WHEAT flour (fortified with calcium, iron, thiamine and niacin), water, raising agent (calcium phosphate, sodium bicarbonate), yeast, salt, katonji seeds 0.5%. dextrose.