Directions
- 1Add 40g of diced onion to a pan with water or oil and cook until softened.
- 2Add turmeric, paprika, salt and ginger & garlic to taste. Cook off spices, adding more water or oil if needed.
- 3Add 170g tinned tomato and simmer.
- 4Stir in 30g of fat free yogurt and 30g light cream cheese. Simmer.
- 5Add 80g canned chickpeas and simmer again.
- 6In a bowl mix together 40g self raising flour, garlic to taste and 30g fat free yogurt. Mix and knead, adding water drops if needed.
- 7Divide the dough into two and roll each piece thinly. Dust with flour if needed.
- 8Cook the naan bread on a hot pan using medium heat.
Ingredients
- 40 g onion
- 1 water or oil
- 1 turmeric
- 1 paprika
- 1 salt
- 1 ginger & garlic
- 170 g tinned tomato
- 30 g fat free yogurt
- 30 g light cream cheese
- 80 g canned chickpeas
- 1 coriander
- 40 g self raising flour
- 1 garlic
- 30 g fat free yogurt
- 1 water
Equipment
panspoonspatulabowlrolling pinknife
Tips
- Cook until softened
- Cook off spices (Add water or oil if needed)
- Simmer
- Simmer again
- Mix and knead (Add water drops if needed)
- Roll each piece thinly (Dust with flour if needed)
- Cook on hot pan (Medium heat)
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