Naan bread

You can eat at Naan without the tandoori ovens, though not at the restaurant level of the lähellekäää. Try my Peshwar-naan.

Ingredients for four

5dl wheat flour 1 tsp salt 2 tsp baking soda 50 g butter 2 dl milk 2 dl natural yoghurt

Peshwar-naan

100 g coconut flakes 25 g almond flakes 25 g raisins or dried fruit in small cubes

Stir salt and baking soda into sifted flour.

Add the milk, yoghurt and half of the melted butter to the mixture.

Stir quickly – älä knead the dough too much to prevent it from sticking. If you are making Peshwar Naan then the ingredients tässä stage into the batter. Roll out the dough (using a wooden fork for example) into dough balls on a greased baking tray. Use a floured spatula to pat the clumps into thin bread shapes.

Bake the naans at 275 degrees for 7–10 minutes*, until the surface is browned and the crust is bubbling. Brush the toasted breads with the remaining butter sauce.

*If you have a pizza stone, it’s a good idea to bake the naan on it. Preheat the pizza stone in the lämmetessä of the oven.

India Vegetarian bread;