The Wabi Sabi

HOMEMADE NAAN

Deliciously warm, comforting and soft, naan is really easy to make, I promise! This recipe takes two ingredients and about half an hour of your time. Make naan as a table bread for breakfast, lunch or as a snack to share.

If you have any leftover (and you probably won’t), they can easily be reheated in a toaster. Here, they’re served with herb oil and a deconstructed guacamole, but they also go well with the ShakshukA-vocado recipe (see p.51). For a faster recipe, just use extra-virgin olive oil instead of herb oil.

INGREDIENTS

For the naan: 400g self-raising flour (+ a little extra for dusting) 300g full fat plain yoghurt Sea salt

For the herb oil (optional): 1 tsp. fennel seeds 1 tsp. aniseeds 4 tbsp. extra-virgin olive oil 1 garlic clove, crushed, skin on For the deconstructed guacamole: Feta cheese to taste, crumbled Fresh coriander and spring onions to taste, roughly chopped Zest of 1 lime Chili flakes, to taste Spring onions, to taste 1 jalapeño pepper, sliced 2 avocado roses, make ½ rose per bread (see p.11)

EQUIPMENT NEEDED

2 sheets of baking paper

METHOD

1 (Optional) Combine all the ingredients for the herb oil and set aside. 2 Put the flour and yoghurt into a large bowl and mix it together with a wooden spoon until it’s thoroughly combined. Add salt to taste. 3 Roll the dough out onto a floured surface and start kneading until you have a soft ball. Add more flour if it’s sticky. Note this type of dough won’t get really stretchy. 4 Divide the dough equally into 4 balls. Place them all on one sheet of baking paper with space between them and lay the other piece of baking paper on top. Using a rolling pin, roll the balls into thin round/teardrop shapes (if you don’t have a rolling pin, a bottle or the palm of your hand will also work). Set aside. Rolling pin

5 Mix the ingredients for the deconstructed guacamole together in a small bowl and make the 4 avocado roses. 6 Heat your grill pan over a high heat—you want it to be really hot. Bake one naan at a time: brush both sides of the dough with a little bit of the herb-infused oil and place it on grill pan, cooking it until you have nice grill marks and the bread is golden brown, ±4 minutes, making sure to turn it over halfway through. 7 Serve the naan with the deconstructed guacamole ingredients and avocado roses, as pictured.

MAKES 4

NAANS