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Garlic Nan Bread


Garlic Nan is a flatbread with Garlic cooked in a traditional tandoori oven.


Ingredients: White Flour Self-rising (Gluten) (86.9%), Garlic, water, Milk,  Sugar, Oil, and Salt.

Allergy Advice: For allergens, see ingredients in bold. Made in a kitchen that also handles Tree Nuts, Peanuts, Sesame,
Eggs, Milk, Fish, Crustacean Shellfish, Soy,
Wheat, Celery and Gluten.




NUTRITION PER 100g Per serving 160g
Energy KJ/KCal 1256/297 2009.5/475.2
Fat 2.9g 4.64g
Saturated Fatty Acids 0.6g 0.96g
Carbohydrate 58.9g 94.24g
Of which sugars 2.5g 4.0g
Protein 9.1g 14.56g
Salt 1.3g 2.08g

How to Cook

Heating Instructions
Best result oven cooked from frozen.

Oven: Preheat oven. Remove Nan from the tray, place it on a baking tray in the center of the oven. Fan 170c / Electric 190c / Gas 5 for 10 minutes (after 7 minutes, turn the nan, sprinkle 1tsp of water on both sides and then return to the oven for the remaining time). Allow to stand for 2 minutes. Ensure the food is piping hot.

Microwave: Remove sleeve, and pierce film three times, spaced out across the film, with a fork, place on a microwaveable plate. Cook on full (850W) for 2 minutes, then remove from microwave, sprinkle 1tsp of water on both sides and turn nan to the other side, then return to the microwave for a further 1 minute. Allow to stand for 2 minutes. Ensure the food is piping hot. This is a guide only, the cooking appliance may vary, adjust accordingly.

Caution: Steam may be released when removing the film.
Storage: Keep frozen at -18c. Once defrosted consume within 24 hours. Do not refreeze.

Sleeve/Tray: Paper recycling
Film: Check local recycling

Hand produced in Scotland by Chef Praveen Kumar & Team at

1 Islay Place, Food and Drink Park, Perth, PH13FU.





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