Start by making naan. Combine wheat flour, natural yogurt and salt in a bowl. Divide the dough into approximately equal parts, and use plenty of flour to roll each part into flatbreads.
2
Cook the naan in a dry pan over medium heat until they have golden spots on both sides. Transfer to a plate and cover with a damp kitchen towel while preparing the rest of the dinner.
3
Boil rice according to the instructions on the package.
4
Heat the tikka masala sauce and chickpeas in a saucepan.
5
Serve the chickpea masala over rice, with naan on the side.
6
Set aside half of the naan if following the weekly menu. They will be used in another dinner.
