of the reference intake*
Typical values per 100g: Energy 1298kJ / 309kcal
INGREDIENTS: Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Low Fat Yogurt (Milk), Sultanas (7%), Rapeseed Oil, Desiccated Coconut (3.5%), Sugar, Yeast, Spirit Vinegar, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate, Calcium Phosphate), Vegetable Ghee (Palm Oil, Rapeseed Oil), Salt, Preservative (Calcium Propionate), Cinnamon.
Suitable for home freezing. Ideally freeze as soon as possible after purchase but always by date shown.Once defrosted use on the same day and do not refreeze. Defrost thoroughly for a minimum of 2 hours in a cool, dry place. Store in a cool dry place. Once opened, consume within 1 days.
Oven
Instructions: OVEN 200°C / Fan 180°C / Gas 6 3-4 mins. Frozen: 6-7 mins. Sprinkle naan with water. Place in the centre of a pre-heated oven.
Oven from frozen
Instructions: OVEN 200°C / Fan 180°C / Gas 6 3-4 mins. Frozen: 6-7 mins. Sprinkle naan with water. Place in the centre of a pre-heated oven.
Grill
Instructions: GRILL: Medium 2 mins. Frozen: Medium 4 mins. Sprinkle naan with water. Place under a pre-heated medium grill, turning once.
Produced in the U.K.
4 Servings
Film. Plastic not currently recycled
260g e
| Typical Values | Per 100g | 1/2 of a naan (65g) |
|---|---|---|
| Energy | 1298kJ / 309kcal | 844kJ / 201kcal |
| Fat | 10.2g | 6.6g |
| Saturates | 3.2g | 2.1g |
| Carbohydrate | 46.0g | 29.9g |
| Sugars | 9.1g | 5.9g |
| Fibre | 3.1g | 2.0g |
| Protein | 6.7g | 4.4g |
| Salt | 0.7g | 0.4g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| As Sold. | - | - |
Packaged in a protective atmosphere.
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Average of 3.7 stars
Help other customers like you
👎 Quality of Tesco peshwari naan not comparable with other brands
I buy this Peshwari bread every time I order from Tesco. Its the best I've tasted outside of an Indian restaurant. Love, love, love it !!
We buy these regularly and consider them quite authentic tasting, a good accompaniment to an Indian meal at home.
