garlic naan
Leavened flatbread made from wheat, fresh garlic and parsley.
Naan is traditionally cooked in a scorching clay tandoor oven shaped like a chimney pot, with charcoal or wood fire. The dough is stuck onto the wall of the tandoor. In a modern-day kitchen, it's very rare to have a tandoor oven, but you can make a quick version of this on the stove.
Our version (whilst not the traditional recipe) is easy to make and wins hands down against any pre-made supermarket options.
1 pack makes 4 medium naans. Serves 2 people
Ingredients included
Haldii naan mix (Wheat Flour), garlic, fresh parsley*
You will also require
Milk or an alternative dairy-free option or water (100ml)
Butter or an alternative dairy-free option (20g)
Vegetable or sunflower oil
Flat bottomed non-stick frying pan, cast-iron skillet pan or Tawa (Indian frying pan)
Rolling pin (or other cylinder bottle or container)
clean tea towel
*in the case of extreme weather (heat) fresh leafy herbs will be substituted with dried herbs