Dan Lepard's naan bread
INGREDIENTS
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Woks stand in for tandoors in this subcontinental classic. Once you've got the hang of making your own naan, you can become adventurous with the filling.
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The best naan are those you get in Indian restaurants. The worst naan: the long-life ones sold everywhere else. Though a restaurant's tandoor oven has a unique, intense heat that gives the bread a light crispness, you can make pretty good ones using
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Coconut garlic naan
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'll warn you – like pancake making, this takes a bit of practice, so look on the first couple as testers.
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Makes 6 large or 9 small naan
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200ml warm water
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7g fast-action yeast
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200ml coconut milk
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550g strong white flour
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2 tsp salt
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Sunflower oil
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2 garlic cloves, crushed
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Nigella or cumin seeds
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Extra flour for shaping
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Chickpea naan roll There's a place called Pooja Sweets in Tooting, London, that does these stuffed flatbread rolls that are either baked or fried. The trick is to keep the filling slightly moist and intensely flavoured as the plainness of a dough cru
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Makes about 9
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2 large onions, peeled and sliced
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3 garlic cloves, peeled and sliced
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2 tbsp mustard seeds
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2 tins chickpeas, drained
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200ml coconut milk
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1 tsp salt, or more to taste
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2 tsp ground cumin
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2 tsp garam masala
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1 tsp turmeric
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1 medium carrot, grated
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A handful of fresh coriander, chopped (optional)
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Green chillies, chopped (optional)
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A batch of naan dough
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Sunflower oil
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Flour, for rolling
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Cumin seeds, to finish
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