Homemade naan night with spiced chickpeas

Soft, yeast-free naan cooked in a frying pan, with garlicky butter, spiced chickpeas and cooling raita. A fun build-your-own supper.

Ingredients

• 450 g Plain flour
• 200 g Natural yoghurt
• 8 g Baking powder
• 5 g Caster sugar
• 5 g Salt
• 30 ml Vegetable oil
• 40 g Butter, melted
• 0.5 Garlic, crushed
• 10 g Fresh coriander, chopped
• 800 g Chickpeas, drained
• 1 Onions, finely chopped
• 15 ml Vegetable oil
• 5 g Ground cumin
• 5 g Paprika
• 5 g Garam masala
• 0.5 Lemons, juiced
• 200 g Natural yoghurt
• 0.5 Cucumber, grated and squeezed
• 5 g Fresh mint, chopped

Method

1. Mix the flour, baking powder, sugar and salt. Stir in the yoghurt and oil to form a soft dough, knead for a couple of minutes, cover and rest.
2. Fry the onion for a few minutes in the oil, add the spices for a minute, then the chickpeas and 4 tablespoons of water. Cook, squashing a few, then finish with lemon juice.
3. Stir the cucumber and mint into the yoghurt for the raita. Mix the melted butter, garlic and coriander.
4. Divide the dough into 8 balls and roll each out thinly into an oval.
5. Cook the naan one at a time in a hot dry frying pan for 2 minutes each side until puffed and spotted. Brush with garlic butter and wrap in foil to keep warm.
6. Put everything on the table so people can fill their own naan.