Naan bread from A Year of Cooking Like Mummyji: Real British Asian Cooking for All Seasons (page 161) by Vicky Bhogal

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Notes about this recipe

  • Ro_ on August 30, 2020

    I was pretty pleased with the result I got from this very simple, easy recipe. I made the naan dough at lunchtime and left it for 8 hours before shaping and cooking. The result was very decent, very good texture - ideally they'd be slightly more supple and soft, but I think I could acheive that if I had taken them out from under the grill a fraction sooner, and remembered to drizzle them with some oil or melted butter/ghee.

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