Easy Cheddar & Garlic Naan Breads
Serves 2 | with Parsley and Garlic Butter
These extra special garlic and parsley naans are the perfect addition to curry night - super tasty and so easy to make!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
30 grams
Unsalted Butter
(Contains Milk)
4 unit(s)
Garlic Clove
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
40 grams
Mature Cheddar Cheese
(Contains Milk)
1 bunch(es)
Flat Leaf Parsley
Nutritional information
Utensils
Instructions
a) Remove the butter from the fridge to bring to room temperature.
b) Preheat your oven to 220°C/200°C fan/gas mark 7.
c) Peel and grate the garlic (or use a garlic press).
d) Once softened slightly, pop the butter into a small bowl. Stir in the garlic and season with salt and pepper.
a) Evenly spread the garlic butter over your naans.
b) Grate the cheese.
c) Pop the naans onto a baking tray and sprinkle over the cheese.
d) Bake your cheesy naans on the middle shelf until golden, 5-7 mins.
a) Meanwhile, roughly chop the parsley (stalks and all).
b) Add your baked naans to a serving platter, then sprinkle over the parsley to finish.
Enjoy!
