Serve these Indian-style flatbreads with curries and soup, as sandwich bread, or add toppings for quick pizzas.
Salt, Sugar, Dextrose, Water, Dextrin, Yeast, Carrot Fiber, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Expeller Pressed Soybean Oil, Ghee (Clarified Butter), Unbleached Enriched Wheat Flour (Wheat Flour, Ascorbic Acid [Dough Conditioner], Alpha Amylase, Thiamine Mononitrate, Riboflavin, Niacin, Folic Acid, Iron), Cultured Buttermilk (Cultured Nonfat Milk, Buttermilk), Unbleached Cultured Wheat Flour
Preparation: Do not reheat naan once warmed. Oven: Preheat oven to 400 degrees F. Remove all packaging. Place naan on a baking sheet on the middle rack of the oven. Brush naan lightly with water or olive oil. Heat for 2 minutes or until hot. Grill: Preheat grill to medium. Remove all packaging and place naan directly onto the grill. Brush naan lightly with water or olive oil. Grill for 2-3 minutes, turning once, until hot. Stovetop: Set heat to medium. Remove all packaging and place naan in pan. Brush naan lightly with water or olive oil. Heat for 2-3 minutes, turning once, until hot. Microwave: Not recommended. Naan may be frozen or stored at room temperature. Use within 5 days of defrosting/opening. Keep packaged until ready to use.
Always refer to the actual package for the most accurate information