Naan bread recipe
I love Indian flat-breads.These naan breads are pretty high up there on my favourite list. We all like rice with our curry, but they really have got it right in India. No knives and forks, just wonderful hot fluffy breads scooping up the sauce. How about thinking outside the box and making these for yourself next time you have a curry. Ok, fair enough, I know I have to make them because I live in the Andes mountains in Peru, and I cant pick up a bag from the local supermarket. But the satisfaction of making your own bread is ....er....satisfying! Don't worry, there isn't too much hands on time. You can come home, make up the dough in a few mins, then get on with something else while the dough rises. Any kids will love helping out with the rolling and watching those pan cooked breads start to bubble and rise. Let us know your results.
Cook Time
Goes great with Handi Murgh curry
Ingredients
- 7g dried yeast
- 300ml warm water
- 500g plain flour
- 15g mortons salt
- 1 tbs plain yogurt
- 2 tsp vegetable oil
- 1 tsp sugar (optional if needed)
- Curry Recipe: Handi Murgh
Make your very own Indian curry, so many go to open a jar or a box and follow instructions. Although convenient, why not make your own authentic Indian curry that is natural and not full of those mystery preservatives found in many foods today.
Why not have a go at making your own natural yogurt and add a teaspoon of homemade mint sauce to make a cooling mint yogurt to acompany your curry or just as a starter dip with your bread.
- Add the yeast to 100ml of the warm water. Leave for 10-15 mins until active. (If you want to guarantee it works just add a pinch of sugar)
- Put the flour in a large bowl & add salt. Pour in the yeast mix, add yogurt, oil & the remaining 200ml warm water. Mix together to form a dough. It should have a soft sticky consistency.
- Turn the dough out onto a floured surface & knead until smooth, about 5 mins. Place the dough into a oiled bowl (so that it doesn't stick) cover, and leave in a warm place for about an hour or until doubled in size.
- Knock back the dough and give it a second knead. Divide the dough into 6 to12 pieces and roll out to about 5mm thick. Heat a flat pan while you leave your breads to rest for a few mins. Add a small amount of butter to the pan, when melted add one of the breads and leave to bake until it puffs up and has small charred bubbles, flip the bread and cook for a further minute on reverse side.
Easy Mango Chutney
- Fresh English Garden Mint Sauce
In England, the classic sunday lunch included roast lamb and roast potatoes. Any traditional English home would then provide you with fresh garden mint sauce as a condiment on the table.
