Delicious UK - (08)August 2020

thesalt,sugar,turmericandchilli

powder,cookfora fewseconds,

thenstirinthetomatoes.

3 Drainthedhalandrice,thenadd

themtothepan.Cook,stirring,on

a highheatfor2 minutes.Pourin

theboilingwater,thencoverand

cookgentlyfor 15 minutesuntilthe

dhalandricearesoftandsquishy.

4 Forthetadka,heata smallpan

andmelttheghee.Addthechillies

and,aftera fewsecondsofsizzling,

addthecoriander.Pourthemixture

overthekhichdiandservewarm.

PERSERVING296kcals,8.2gfat

(4.6gsaturated),12.2gprotein,

42.6gcarbs(2.7g sugars), 1.3g salt,

1.2g fibre

Chillinaan

MAKES8.HANDS-ONTIME 40 MIN, PLUS

1 HOUR RESTING

Soft,scrumptiousnaan,no

ovenrequired!FreshIndian

chutneyisthethingtoserve

withthem,thoughyoucould

chooseraita,orservethenaan

witha curry.They’resotender

youcanalsousethemaswraps

for sabji (spiced vegetables).

MAKE

AHEAD

Freezetheovalsofdoughin

a sealedcontainer,defrost

overnightinthefridge, then

cook as in the recipe.

KNOW-

HOW

Chaat/chatmasalaisa mild

spiceblend.Buyit atlarger

supermarkets,theasian

cookshop.co.uk or Ocado.

• 250gstrongwhitebreadflour,
  plusextrafordusting


• 7gsachetdried fast-action yeast


• ½tspsalt


• ½tspsugar


• ½tspchillipowder


• 100gnaturalyogurt


• 1 tspsunflower oil, plus extra for
  greasing


• Melted ghee for brushing

FORTHESPICEMIX

• 4 smallgreen chillies, finely
  chopped


• 40gfreshcoriander leaves, finely
  chopped


• ½tspgroundcumin


• ½tspchaat masala (see Know-
  how)


• ½ tsp chilli flakes

1 Puttheflourina largemixing

bowl.Addtheyeastononesideof

thebowlandthesalt,sugarand

chillipowderontheother.Addthe

yogurtandoilinthecentreandmix.

2 Slowlyadd70-80mlwater(ormore

ifneeded)– enoughtobringthe

mixtureintoa softdough.Kneadon

a cleanworksurfacefor5 minutes,

thenputthedoughina lightlyoiled

bowl,coverandletit restfor1 hour.

3 Combinethespicemixingredients

ina smallbowl.Dividethedough

into8 portions.Takingoneportion

ata time,rollona lightlyfloured

surfaceintoanovalabout17-18cm

long.Brusha tinybitofwateronthe

naanandsprinklewithspicemix,

pressingit intothedoughwithyour

fingerssoit adheresproperly.

4 Heata fryingpan,thencookthe

firstnaanona low-mediumheatfor

2-3minutes.Turnit overandcook

theothersidefor1 minuteoruntil

golden.Removefromthepanand

brushgheeontop.Repeat. Serve

thenaanwarm.

PERNAAN148kcals,2.8gfat

(1.2gsaturated),5.2gprotein,

24.9gcarbs(1.5g sugars), 0.4g salt,

1.3g fibre

Bestnaan

you’ve ever had?

NEXT

MONTH

Yotam

Ottolenghi’s

guide to flavour

46 deliciousmagazine.co.uk

eat well every day.