The other day when I was determined to make aloo gobi curry and had already started cooking, I noticed that I hadn't bought naan bread. I find that naan bread is the best side dish to aloo gobi. Then I remembered for having recently read Felicity Cloake's Guardian article How to make the perfect naan bread, and indeed that saved the day!
It turns out that you don't necessarily need a tandoor to make naan bread. You can make it on a dry very hot pan at home.
I followed the recipe in the article pretty closely, only instead of 300g strong white bread flour I used 150g wheat flour + 150g spelt flour. Were these possibly the first spelt naans ever? Anyway, they turned out very nice and went perfectly with my curry. There was even this distinct naan taste – a success!
If you like making curries, I would urge you to try making these naan breads as well. Do any of you already have experiences of naan making?