You can add more flavour by sprinkling poppy seeds or onion/Nigella seeds over the naan and pressing in to hole.

Makes 4 small or three large naan

300g plain flour

1 tbs. vegetable oil

Curry - the sauce of our addiction

So firmly is Indian cuisine embedded in Britain's food culture, that the industry now employs 100,000 people and generates £3.2 billion

On the chilli trail in Assam, India

A place where Assam's wise men - and elephants - fear to tread: home of the hottest chilli in the world

• India's tea tourism takes off

Related Links

• UK's Top 10 curry houses

4 tbs. milk

4 tbs. yoghurt

100-120ml water

¾ tsp. baking powder

½ tsp. bicarbonate of soda

½ tsp. salt

1 tsp. sugar

1 tbs. melted butter

Preheat oven to its highest setting, mine goes up to 275C. Place a baking tray on the uppermost shelf.

Mix together all the dry ingredients. Make a well in the middle and add your milk, yoghurt, oil and most of your water. Bring together with your hands into a dough. Knead quickly until smooth.

Roll out into 1-1¼ cm thick breads using a little flour, brush with the melted butter, scatter with the seeds if using and press in well. Place on a baking sheet and cook for 2-3 minutes or until there are a few brown spots on top, this may have to be done in batches. Brush with more melted butter if you like and serve hot.

Times Recommends

• Top Ten most searched for recipes
• Chalet Chef 2010: the winning menus
• Gin and pomegranate jellies