Delicious Naan Bread Recipe
Lets face it curry and naan bread are a match made in heaven!
There's nothing quite like mopping up that last bit of curry sauce on your plate with some garlic naan.
For those who don' know, Naan bread originated in Northern India as far back as the 1500s.
It was traditionally cooked in a Tandoor, or clay oven. Its a leavened flat bread and today's versions come with all sorts of toppings to add to the flavour.
Whenever we host a curry party (think Tupperware but with our curry kits!) we always make and serve naan bread with our curries and invariably guests ask for the recipe.
I'd like to claim it as my own but alas, it belongs to the brilliant Chelsea Winter. So if you want to have a crack at making it the recipe is below.
Give it a go, its actually easier than you think!
Naan Bread – Chelsea Winter
2 cups plain flour
¼ tsp salt
¾ tsp baking powder
½ tsp baking soda
½ Tbsn sugar
½ cup warm milk
½ cup plain unsweetened yogurt
½ Tbsn oil
Topping of your choice: cumin seeds, minced garlic, herbs, butter, olive oil
Place all dry ingredients in a large bowl, mix together. Make a well in centre
Mix the warm milk, yogurt and oil together. Add ¾ in the well in the flour. Mix gently and keep adding more of the liquid while mixing, into a nice soft dough ball forms.
Cover the bowl and leave in a warm place for 2 hours to rise.
Remove the dough from bowl and knead gently on a floured surface for a few minutes.
Then divide the dough into about 8 pieces.
Sprinkle more flour onto board then roll and stretch out each piece to the size and shape of a naan. The thinner the better! Now add your toppings. Lastly sprinkle with a little salt.
Heat a heavy based fry pan over a high heat. Cook each naan for about 30 seconds or until bubbles appear in the bread. Turn the naan over and cook for another 30 seconds to a minute.