Easy to make, and the plain flour makes the naan soft and tender.
400g plain flour, extra if needed
100g wholemeal flour, or more plain flour
1 1/2 tsp instant dry yeast
1 tsp each of salt and sugar
1 tbsp tandoori paste, or chopped fresh coriander
1 tin chopped tomatoes
50ml yoghurt
sunflower oil and finely crushed garlic
cumin, fennel or kalonji seeds
Place the flour in a bowl, toss through the yeast, salt and sugar then stir in the tandoori paste, tomatoes and yoghurt. Mix to a soft sticky dough, adding a dash of water or extra flour if needed, then leave 10 minutes. Oil a patch of worktop, knead the dough briefly for 10 seconds then leave 10 minutes. Repeat the action twice more at 10 minute intervals then leave for 90 minutes. Divide into 5 – 6 pieces and pat into rough tear-drop shapes with lots of flour. Get the frying pan hot over a moderate heat then slap one on. Cook for a minute then mix 50ml oil with the garlic and seeds and drizzle a few tsp of the garlic oil on the bread. When bubbles puff up, after another minute or so, flip the bread and cook until the oiled surface is brown. Flip it back over and cook another minute then move to a hot oven for 5 minutes while you cook the rest.
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