Totally agree with you Garp. It's just a bloody naan bread, who cares about making an artisan dough I just use a naan to mop up a curry.
I've been using the recipe posted by Chris since he uploaded it, I've found no need to initially rest it, I've cut down on the sugar by 30%, and overnight resting in the fridge or frozen and defrosted makes a perfectly good and acceptable bread that works for me. :
I've been using the recipe posted by Chris since he uploaded it, I've found no need to initially rest it, I've cut down on the sugar by 30%, and overnight resting in the fridge or frozen and defrosted makes a perfectly good and acceptable bread that works for me. :

