Nottingham-based bakery Butt Foods has launched a new Baked Earth sourdough naan bread in response to a new wave of Indian food dining experiences.
The company, which claimed the new naan bread was “lighter and bubblier than ever before”, commissioned celebrity chef Cyrus Todiwala to develop a range of uses for the artisan sourdough naans.
The Baked Earth artisan sourdough naan breads can be topped, filled, folded and wrapped, and the serving suggestions created by Todiwala included hand-held sliders, pizza-styled topped naans, foldovers and wraps.
Available in 6-inch and 4-inch sizes, the new naans are for restaurants, hotels, bars and other foodservice operators, such as street food vendors, as well as the growing number of new wave contemporary Indian eateries.
David Williams, managing director of Butt Foods, said that new Indian food was moving away from traditional curries.
“We’re very pleased to be launching our artisan sourdough recipe naans, which are really something very special and which have been created to provide restaurants and other eateries with a tasty naan bread that’s both versatile and flexible,” he said.
“Our market research has shown a new wave of Indian restaurants bringing exciting new flavours and formats, and we believe our range of artisan sourdough recipe naans are perfect for these outlets, which are providing an alternative experience for diners.”
The new range is made from a natural process that takes up to 10 days from starter through to mother dough, mature dough and then final dough.
The naan breads are available frozen through food and drink supplier Central Foods.