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by Neil Clifton

A basic naan bread is a great base for any bbq meat, it is dense enough to soak up the cooking juices and light enough that it doesn't punish you for being gluttonous! This is from the thermomix website - cookidoo.


1 Tbsp cumin seeds

450 g strong white bread flour, plus extra for dusting

30 g dried onions

200 g plain yoghurt

100 g milk

30 g vegetable oil, plus extra for greasing

1 tsp dried instant yeast

1 tsp caster sugar

1 tsp fine sea salt


1. Toast the cumin seeds for 2 minutes without burning.

2. Add all ingredients to a bowl and bring together to form a dough.

3. Knead for 5 minutes, cover in cling film and rest for an hour.

4. Preheat an oven to 240 deg C and add a baking tray at the top of the oven.

5. Roll out the dough and add it to the preheated tray, cooking for 4/5 minutes - you can choose to finish the naan off under a hot grill.


I like to add a touch of olive oil drenched red onion rings to the top while it cooks - then add freshley cut corriander - it is a great base for chicken kebabs or pulled beef rib.



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