Almond flatbread

More closely resembling naan than a true flatbread, this has a pillowy, soft texture, thanks to the beaten egg white and baking powder. It’s great for mopping up juices from curries and stews. Let your imagination run free with the flavourings – stirring chopped chives, coriander, parsley, garlic or caramelised onion into the mix – or serve them simply adorned with black nigella (or other) seeds.