This is a flat, unleavened bread often served with curries, especially baltis. It is traditionall made in a tandoor, a kind of clay oven. This gives it a good flavour and its knobbly and crisp top, with a flat, less crisp bottom. The inside should be very moist.
The effect can almost be reproduced by using a hot grill. It's not quite as good as the real thing, but better than the ones from the supermarket. Thanks to my friend Ben for this recipe.
| 450g | strong white flour |
| 1 T | baking powder |
| 1tbsp | granulated sugar |
| 2tbsp | Greek yoghurt |
| 1tsp | Aromatic salt |
| 2tsp | sesame seeds |
| 1/2tsp | wild onion seeds |
2 x 2 person Nan (if they are small eaters).
Combine all ingredients and make a dough with luke warm water. Prove for about 2 hours and knock back. Shape into 2 Nans (about 1cm thick) and grill at 3/4 heat till brown. This will only take 3-4 minutes. Turn, and brush with ghee (or vegetable oil), before grilling the second side.