Ginger and spring onion naan is one of the most popular Indian staples. Photo: Asia Times

Indian flatbread, or naan, traditionally baked in a clay oven known as a tandoor, is a well-known accompaniment for curries and barbecued lamb, fish and chicken dishes.

Adding ginger and spring onion makes the naan taste a bit like a Chinese spring onion pancake, but the former is baked while the latter is fried in a pan.

1kg flour
1-2 tbsp sugar
1 tbsp salt
250ml fresh milk
100ml yogurt
1 tbsp baking soda
50ml vegetable oil
15 grams spring onion
15 grams fresh ginger
Garlic and butter (optional)

Mix the flour, sugar, salt, fresh milk, yogurt, baking soda and vegetable oil
Add water flour mixture and stir to combine
Cut dough into 15 equal pieces and form each into a ball

Set aside the balls for 1 hour
Press the balls flat into round discs
Bake the discs in a tandoor or an ordinary oven for 5 minutes
Add garlic and melted butter on top

Special thanks to Basmati in Sheung Wan, Hong Kong for providing space for video-shooting
Guest chef: Prem Bhai

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