Question:
We cook a lot of Indian food and we love it. However, we have tried and tried to cook naan bread and it always is a disaster!
Do you have any advice?

Answer:
I actually have a couple of recipes for Naans in my first cookbook Brit Spice. I'm not sure why your naans don't come out properly but have a go at the method below and do tell me how you get on.

PLAIN NAAN

1 tsp dried active yeast

1 tsp sugar

200g/7oz plain flour

1/4 tsp salt

1/2 tsp baking powder

1 tbsp vegetable oil

2 tablespoons natural yogurt

2 tablespoons milk

In a small bowl, mix the yeast with 1 tablespoon of warm water. Stir in the sugar and leave it in a warm place for 5 minutes until the yeast is covered with froth. Meanwhile mix together flour, salt and baking powder then stir in the oil, yogurt and milk and lastly the yeast mixture. Knead the dough: clench your hand into a fist, wet the knuckles, then press them repeatedly into the dough. Continue pressing and kneading until you have a soft, pliable dough. It should take about 10 minutes. Place the dough in a mixing bowl, cover it with cling film and leave it in a warm place to rise for 10 to 15 minutes. Preheat the oven to 140C/275F/Gas Mark 1. Divide the dough into 4 balls and, on a floured surface, roll each into a long oval shape about 0.5cm/1/4in thick. Don't roll them out too thinly or they'll turn out like crisps! Place them on a greased baking tray and put them into the centre of the oven for 10-15 minutes. They are ready when they have puffed up a little - they should be soft and crumbly, not chewy.

TIP: Add a pinch of onion seeds for colour and spice.