To whet your whistle:
So, this delightful recipe is just the ticket and what’s amazing is that despite being totally fat free and raising agent free, the resulting bread looks and tastes authentic and is light just as a good naan should be. For further authenticity, I add Kalonji (black onion, nigella) seeds to the dough which adds wonderful flavour and gorgeous black flecks dispersed through the breads. You can really use the base recipe to carry a whole host of flavours, adding herbs and spices as you like.
Yerp! Yay and thanks Poppy!