Serve with: Easy-Peasy Naan Bread, see recipe bellow.
375g Self-raising flour
375g Natural yoghurt
1 Teaspoon runny honey
A pinch of salt
Combine the flour, yoghurt and honey in a bowl and mix until combined. Tip onto a clean flour-dusted surface, knead until smooth. Divide into 6 even portions. Stretch and press each piece into an oval shape.
Cook the nanns in a dry frying pan over a low heat for a couple of minutes, or until golden brown, flip over and cook for a further 2 mins. Brush with melted butter and serve.
Ingredients: Red lentils, butternut squash, water, red pepper, spinach, onion, garlic, turmeric, cumin, coriander, garam masala, ginger, salt, pepper.
