They say that when one makes food, they make friends. I didn't quite realise the extent of this truth up until this week. To everyone who has pledged their support for this book, I would like to say a great big thank you. To have reached almost the half way mark in a mere few days was utterly unexpected, yet so appreciated. I am blown away by your kindness.

While testing many recipes for the book, I've held a few back for moments such as these. I've always believed that the best way to say thank you is with food. Today, I'll be celebrating your generosity with Chur Chur Naan. This is a show stopping style of naan where flakiness meets the iconic tender chew of smoky naan. It's cooked upside down on a hot pan, directly over an open flame to mimic the work of a tandoor, or clay oven. It's a technique I use often, for many styles of Indian bread, from naan and kulcha, to tandoori roti.

In Hindi, the term 'Chur Chur' means 'to crush' and that is exactly the kind of treatment we give this naan. Once cooked, it is topped generously with tandoori butter, crumbled paneer (fresh Indian cheese and the love of my life), diced red onions and fresh coriander. The final step is to crush the naan which separates all the layers.

Find this exclusive recipe below, plus a video tutorial demonstrating the technique.

SERVE WITH: This North Indian naan pairs beautifully with any style of daal, bean or chickpea curry, in particular Daal Makhani, Shahi Daal, Rajma, Channa Masala or Punjabi Chole.

 

Chur Chur Naan
Makes 4 flaky naans

Ingredients

For the dough:
325g self raising flour
1 tsp baking powder
1 tbsp sugar
3/4 tsp salt
2 tbsp full-fat yoghurt
1 tbsp oil
140ml warm water

Lamination (to create layers):
50g ghee, softened
2 tbsp plain flour

Topping:
50g butter
2 tsp tandoori masala (any shop bought is fine)
3 tbsp chopped coriander
75g fresh or shop-bought paneer, crumbled or grated)
1 red onion, finely chopped
 

Method

1. DOUGH: In a large plate with high sides or bowl, mix together the flour, sugar, salt and baking powder. Mix to combine. Make a well in the centre and add the oil and yoghurt.
2. Add the warm water and use your fingers to begin mixing it with the yoghurt and oil. Bring the flour to the centre a little at a time and mix to create a firm dough. Knead for 8 minutes until smooth and soft.
3. Cover the dough with a very thin film of oil, place it in a bowl and cover with a tea towel. Allow to rest for 30 minutes. Divide the dough in to 4 equal portions, about 130g per ball.
4. LAMINATION: Roll the dough out into the thinnest circle possible, I managed about 30cm wide. Spread with a 1 1/2 tsp of softened ghee and sprinkle with 1 tsp plain flour.
5. Roll the dough up into a log and flatten using your fingertips. Coil into a snake shape, tucking the end underneath. Flatten with your palm and repeat for the next three dough balls. Keep them covered as you work to stop them from drying out.
6. Use a rolling pin to roll the dough balls, one at a time, dusting with with flour as you go. Roll until they're around 2mm thick.
7. COOK: Heat a tawa or frying pan over a medium-low heat (do not use a non-stick frying pan). I use a steel or aluminium pan. Gently and carefully lift the naan and spread water over the surface. Carefully slap the naan down on the preheated pan and cook over a medium heat for 30 seconds, or until small bubbles appear on the surface of the naan.
8. Pick the pan up by the handle (use an oven glove if it's very hot) and flip the pan upside down to cook the naan directly over the flame. The water will ensure the naan sticks to the pan. Cook until charred spots appear all over the surface of the naan.
9. Use a metal spatula or turner to gently release the naan from the tawa or pan.
10. TOPPING: Brush the naan generously with butter and tandoori masala. Spread to create a rich red/orange buttered surface. Sprinkle with the paneer, red onions and fresh coriander.
11. Finally, scrunch the naan from the edges, inwards to create flaky, separate layers. Repeat for the remaining naans.

Enjoy this recipe. If you make it, please share a photo on social media and tag me - I'd love to see and reshare your creations! Please use the hashtag #SanjanaFeastsBook so I don't miss it! I'm @Sanjana.Feasts on Instagram and @SanjanaFeasts on Twitter.

Finally, a huge thank you again to you all for pledging. I would be grateful if you could share this pledge page with anyone in your network who might find it interesting.

Love, peace & naan grease ✌️ 

Sanjana