Naan Pita Wrap Preparation Organic
Become a K+ member to enjoy the reduced price. Becoming a member is not mandatory, but you will then pay the non reduced price.
Become a K+ member to enjoy the reduced price. Becoming a member is not mandatory, but you will then pay the non reduced price.
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About this product
Wraps are thin pancakes wrapped around a hot or cold filling. Pita breads are flatbreads originating from the Middle East and the Mediterranean: the pocket that forms during cooking allows them to be easily filled Naans are Indian pancakes traditionally cooked in a tandoor oven. In the West, they are often topped with cheese (cheese naan). This 3 in 1 Mix allows you to make, depending on the addition of water or yogurt, delicious wraps, pita breads and naans with a slightly spicy taste.
A little more about the product
Composition
WHEAT flour T65*, baker's yeast saccharomyces cerevisiae*, Guérande salt, cumin*.
*Allergens in bold. Possible traces of allergens: Wheat, MustardNutritional information
- Value for 100g / 100ml
- Energy (kJ) 951
- Energy (kcal) 224
- Proteins (g) 7.8
- Carbohydrates (g) 44.6
- Carbohydrates of which sugars (g) 1.2
- Fat (g) 0
- Fat of which saturated fat (g) 0
- Fibers (g) 3.2
- Salts (g) 0.59
Instructions
Ingredients to add: 100ml of lukewarm water (wrap or pita bread) or 125g of yogurt (naan) Instructions for use: ▪ Wraps: In a salad bowl, mix 100ml of lukewarm water with the powder preparation. Form a ball, then leave to rest for 30 minutes under a clean cloth. Divide the dough into 4 to 6 balls, roll them out thinly using a rolling pin, then cook dry in a hot pan for 2 minutes, turning the pancakes every 30 seconds. Reserve under a clean cloth or plate before serving to prevent the dough from drying out. ▪ Pita breads: In a salad bowl, mix 100ml of lukewarm water with the powder preparation. Form a ball, cover it with a teaspoon of oil, then leave to rest for 1 hour in a warm place under a clean cloth. The dough should rise during resting. Divide the dough into 4 balls, spread them to a thickness of 4-5 mm, then cook dry in a hot pan for 2 minutes, turning the loaves every 30 seconds. ▪ Naans: In a salad bowl, mix 125g of yogurt (one pot) with the powdered preparation. Form a ball, cover it with a tbsp. teaspoon of oil then leave to rest for 1 hour in a warm place under a clean cloth. The dough should rise during resting. Divide the dough into 4 to 6 balls, spread them to a thickness of 3-4 mm, then cook dry in a hot pan for 2 minutes, turning the naans every 30 seconds. Reserve under a clean cloth or plate before serving to prevent the dough from drying out.
Origin & certification
UE/NON UE
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Naan Pita Wrap Preparation Organic
Become a K+ member to enjoy the reduced price. Becoming a member is not mandatory, but you will then pay the non reduced price.