for 4 people

Dough

350 g	white flour
1 tsp	salt
1 ½ tsp	sugar
2 tsp	garam masala
½ cube	yeast (approx. 20 g), crumbled
2 dl	milk
60 g	plain yoghurt
25 g	butter, soft

Naan

a little

white flour

Charcoal/gas/electric grill

200 g	tenderstem broccoli
½ tbsp	olive oil
¼ tsp	salt
2 cm	ginger, finely grated

Raita

300 g	plain yoghurt
1	onion, finely chopped
2 cm	ginger, finely grated
½ tsp	garam masala
½ bunch	peppermint, finely chopped
½ bunch	flat-leaf parsley, finely chopped
¼ tsp	salt
½	cucumber peeled, cored, diced

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the milk, yoghurt and butter, knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Naan

Divide the dough into 8 portions, shape into balls. On a lightly floured surface, roll out into ovals approx. 5 mm thick.

Charcoal/gas/electric grill

Place the tenderstem broccoli in the grill tray, add oil and salt, mix, then grill with the lid down over/on a medium heat (approx. 200 °C) for approx. 8 mins., mixing once. Remove the broccoli from the grill, add the ginger, mix. Grill the naans in batches for approx. 3 mins. on each side.

Raita

In a bowl, mix the yoghurt with all the other ingredients up to and including the salt. Add the cucumber, mix, and serve with the tenderstem broccoli and naan bread.

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