This Indian flat bread's (naan) recipe is from Mahanandi , her naan I think is the best we get in western home-kitchen! The top crust is chewy, the bottom's crunchy (baked on terror cotta) while the interior is tender and porous. Mahanandi even shows us her bread with a "pocket" puffed up! She also tells us the choice of toppings for naan, and how to make yogurt (one ingredient for making naan) at home.
Chicken masala curry is one of my favorite dish. Saliu is so generous to share her wonderful recipe , it's incredibly delicious and everyone cried for more gravy! I didn't cook this dish very well (used wrong chilly, didn't ground the spicy fine enough). After Saliu patiently explained in detail, I have confidence in the next time, I'm able make it closer to her glorious chicken masala :)
To make the mini flat bread... take out a tiny dough (about a size of walnut) from the fully-risen dough, flour the table, press the dough in the center with my wet fingers. I prefer not to use rolling pin in order to save the air bubbles inside. If you don't have a baking stone/terra cotta, you can place the shaped dough on a dark-coated pan so that the bottom will turn dark-brown and crispy. Bake in a hot oven for a few minutes. After they're done and warm to touch, spoon some chicken curry, garnish with cashews and coriander leaves.