- 500g cake flour
- 5g instant yeast
- ¼ tsp sea salt
- 1½ tbsp milk
- 1½ tbsp extra virgin olive oil
- ½ cup water
- 3 tbsp butter, melted
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- ½ onion, finely chopped
- 1 tsp grated fresh ginger
- 1 tsp crushed garlic
- 1 green chilli, chopped
- 3 tbsp Indian spice rub
- 1 tbsp garam masala rub
- 1 tin (410g) chopped tomatoes
- 1 tbsp vegetable stock stirred into 1 cup hot water
- 1 tin (400g) chickpeas, drained
- 1 tin (400ml) coconut milk
- sea salt & black pepper
- 200g English spinach
- coriander leaves to garnish
Sift the flour, yeast and salt into a large bowl. Make a well in the centre, and add the milk, oil and water. Mix together to form a dough and then knead on a lightly floured surface, or using an electric mixer with a dough hook, until smooth and elastic. Place in a lightly oiled bowl, cover with a damp tea towel and set aside in a warm place until doubled in size.
Remove from the bowl, divide into about 8 balls and roll each one into a teardrop-shaped flatbread. Brush with a little melted butter and place under the grill until golden and puffed. You can also char-cook them on a hot griddle pan.
Heat the olive oil and butter in a large saucepan and sauté the onion until golden. Add the ginger, garlic and chilli, and sauté for 1 minute. Add the Indian spice rub and garam masala rub and fry for 1 minute. Stir in the tomatoes and vegetable stock. Cover with a lid and simmer for 30–45 minutes.
Stir in the chickpeas and coconut milk, and simmer for 15 minutes. Season to taste and then add the spinach immediately before serving so that it just wilts. Scatter with coriander leaves and serve hot with the freshly baked naan bread.