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Preparation info

  • Makes

    2

    naan
    • Difficulty

      Easy

    • Ready in

      1 hr 35

Appears in

Slow Dough, Real Bread

Slow Dough, Real Bread

By Chris J L Young

Published 2016

  • About

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.

Ingredients

Method