Everyone loves naan. It is quintessential restaurant bread, made with plain rather than whole-wheat flour and is softer and more doughy than other Indian flat breads. It is easy to make and the real thing is quite different from the supermarket version, which also tastes great but always seems to be a cross-breed between the original and good bread. Naan should be soft with a few crisp raised bits. Add a topping of your choice. I love nigella seeds the most, but even simple coriander and garlic make a great topping.
From Indian Food Made Easy by Anjum Anand.
Published in 2007, GBP 14.99
Reproduced courtesy of Quadrille
For 5 Serving(s)