A Work in Progress

Saturday 8.30pm

I love naan bread but making it at home is a kind of work in progress. Not having a tandoor is the problem I think, you need that fiery volcanic heat to cook them rapidly. The dough I just make in the breadmaker nowadays. A simple dough of dried yeast ( surebake ), flour, salt, sugar and water. For naan I now add a tablespoon or so of yoghurt which gives a softer dough. Standing by the cooker tonight, waiting for the oven to heat up I noticed my grill pan. Yes! , thought I, fiery volcanic heat, I could start them in the pan then finish off in the oven. So once the pan was smoking, in the first one went, dry no oil or anything. Once bubbles appear turn it over, and yes, lovely brown stripes and a few charcoaled bubbles. They cooked right through so the oven was unnecessary as was brushing them with melted butter and scattering black onion seeds whilst cooking. All this achieved was huge billowing clouds of smoke ! So next time - roll them out thinner, and brush the butter on after they are cooked.

My Le Creuset grillpan was a wedding present from Nicola. It is cast iron, nonstick and very beautiful. Very much my favourite implement in the kitchen, and yes, for me it has to be circular those square shaped ones just ain't right. It also took ages to find, Nicola hates going shopping with me.