Description
Make any breakfast or sandwich special. A perfect alternative to white toast. Stonefire® Ancient Grain Mini Naan bread is made with ancient grains, spelt, buckwheat, Khorasan wheat, and quinoa. These sweeter, smaller naan are sized just right to fit in your toaster. Each mini naan is baked in our patented tandoor tunnel oven to give an amazing texture & taste you notice on first bite. A great way to serve you or someone you love something wholesome. Just simply heat and serve to make any meal special. • Make any breakfast special • Perfect for the toaster • Made with Ancient grains, spelt, buckwheat, Khorasan wheat and quinoa • Baked in our patented high heat tandoor tunnel oven to create our signature bubbles & char and an amazing texture and taste you notice on first bite
Ingredients
Enriched Wheat Flour (wheat Flour, Niacin, Reduced Iron, Ascorbic Acid Added As Dough Conditioner, Thiamine Mononitrate, Riboflavin, Enzyme, Folic Acid), Water, Buttermilk (skim Milk, Dry Buttermilk, Bacterial Culture), Soybean And/or Canola Oil, Brown Sugar, Whole Wheat Flour (whole Wheat Flour, Ascorbic Acid As Dough Conditioner, Enzyme), Cultured Wheat Flour, Wheat Bran, Baking Powder (sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Wheat Gluten, Salt, Whole Grain Spelt, Whole Grain Buckwheat, Rolled Oats, Ghee (clarified Butter), Cracked Rye, Sesame Seeds, Fermented Rye Flour, Whole Grain Khorasan Wheat, Whole Grain Spelt Flour, Flax Seeds, Dextrose, Dextrin, Vegetable Fiber, Yeast, Quinoa.
Prep
Better served warm. Remove Naan from packaging. Spritz with water before heating. Once warmed, lightly brush with olive oil or butter. Bake: 400 degrees F (200 degrees C) for 4-5 minutes from frozen. Grill: 350 degrees F (180 degrees C) 1-2 minutes. 4-5 minutes from frozen. Toast: Heat at medium setting. Microwave: Wrap top and bottom with paper towel. High setting for 15 seconds. 20-30 seconds from frozen. Can be frozen to maintain freshness.
Warnings
Contains wheat and milk. May contain eggs and soy.
