Top Indian chef Cyrus Todiwala, who’s giving away recipes at Curry.simplybeefandlamb.co.uk, sets us all a sundry.
“Preheat the oven and a baking tray to 200C. Naan is unleavened and needs to be hot.”
“Blend 2tsp oil (extra-virgin rapeseed) with 1tsp salt and 1tsp sugar into 500g self-raising flour.”
“Place in a large bowl and form a well in the middle, add 150g Greek yoghurt, two eggs and — gradually — 100ml full-fat milk.”
“Once soft and smooth, place the dough in a bowl with another tablespoon of oil over it. Cover and set aside in an ambient atmosphere for two hours or until floppy.”
“Make into balls 60-80g each. Flour lightly, cover with a plastic sheet and rest until soft.”
“Roll out the naans, flour, and sprinkle with toasted cumin seeds, fresh coriander and mint, or minced garlic.”
“Bake at the top of the oven for five minutes or until browned.”
(Image: Rex Features)
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