Onion Naan

This was very good flat bread, but not very good naan. Part of that was my fault as I used oil instead of ghee but it was really missing that smokey flavour a tandoor oven brings.

The dough was very easy to make and shape – I made it with ½ whole wheat bread flour – but I really need to learn to ignore instructions to top bread with a sprinkling of salt. As with other breads I’ve done that with, I thought it too salty in the end.

Family and guests really enjoyed it; it was a great bread for sopping up the sauce of this delicious chicken tikka masala.