Naan

From the small ones used to mop up prawn/shrimp korma at The Bengal or Raj Duth in Lichfield to the family-size versions found in Birmingham’s Balti Triangle, I have only happy memories of pillowy naan breads. Without a tandoor oven to give your dough a short, sharp burst of heat on both sides, it’s hard to perfect. But then I thought some people reading this book might have pizza ovens, or simply fancy giving it a go.