Fluffy (and crisp) flatbread from The Cook You Want to Be: Everyday Recipes to Impress (page 111) by Andy Baraghani

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Eggs in spicy tomato curry; Kuku sabzi; Broken feta with sizzled mint and walnuts; Shawarma-spiced lamb chops with pickle salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • shylastrath on December 29, 2023

    Wish there had been weights, but I made a note for quicker measuring next time: 300g flour, 115g Greek yogurt. Served with Chicken Ruby (Dishoom) and other sides/apps. A bit sticky to roll out, but simple to cook.

  • Xyz123 on December 17, 2023

    Wonderful! Pillowy soft. After letting them rise, and rolling into balls, I stored half in the fridge to cook the next day. They were just as good as the ones we cooked the day before.

  • SheilaS on November 06, 2023

    Excellent flatbreads that live up to their name - pillow-y soft and fluffy inside and crisp on the outside. As suggested by a previous review, I made a half-batch: 4 breads. My kitchen was on the chilly side so it took a little more than 90 min to double and I gave them another few minutes to rest after shaping and before putting them onto the hot skillet.

  • averythingcooks on November 04, 2022

    These were a wonderful way to mop up our saucy chicken & veg based stew last night. I've made lots of different naan from my books but for some reason (maybe the fluffy & crisp promise, which was fulfilled!), we both agreed that these were among the best we could remember. It is easy to 1/2 for 4 breads and I will repeat these for sure.

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