Known all over the world for its dense chewy texture, the humble naan bread is a leavened flat bread, originating from Persia.
It is ideal for scooping up sauces, dips and chutneys, and is much adored by Indians for being the perfect curry-accompaniment.
Naan is traditionally baked on the side of a hot tandoori oven, but here, we’re cooking it on a tawa (Indian griddle pan).
This recipe is jam-packed with , and we’re also making it without yeast, so those with intolerances can also participate in the unrivalled and universal joy of eating bread!
TIPS: Before , stud slithers of garlic into the bread. The dough can be prepared in advance and stored in the fridge, just bring back to room temperature before cooking.
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