When eating curry, I find nothing nicer than using a fresh naan bread to soak up the gravy so I get every last tasty morsel. I’m not a fan of very hot curry, in fact one of the ladies at dinner the other night described the way in which she measures a “too hot” curry: once the tongue starts going numb, she sees no point in carrying on with the meal. I have to agree, once you’re reaching for the tissues and wiping not only your nose, but mopping your brow, the enjoyment – for me – is no longer there.
My friend made the most delicious chicken curry on Saturday. It was the perfect mix of tangy spicy sweetness and of course, my sambals and naan bread complimented it perfectly if I say so myself. Sadly I didn’t have the heart to ask for her recipe so apologies if I’ve got your taste buds working and now you’re disappointed, but if this has put you in the mood to prepare your all-time favourite curry at home, then please please please do yourself a favour and make these lovely naan breads to go along with it. It takes some time, so a little planning is in order, but is actually very easy. I made individual round ones instead of the larger traditional tear-drop shaped ones. This recipe made about 10 small ones as pictured, but you can always halve or double the ingredients if you’re looking for a different quantity.
160 ml warm water
2 tsp caster sugar
2 tsp dried active yeast
250 g plan flour
2 pinches salt
4 Tbsp butter, melted
2 Tbsp plain natural yoghurt
2 cloves garlic, chopped finely (optional)
- In a large bowl, stir together the yeast, water and sugar. Let it stand for 5 – 10 minutes until frothy.
- Add the flour, salt, half of the butter and yoghurt. Using a blunt knife, stir the mixture until it comes together – the recipe author (calls it a “shaggy mess” – a great description! Then knead by hand until the dough is smooth and elastic, about 3 – 5 minutes. I turned it out onto a lightly floured surface to do the kneading and it came together beautifully.
- Cover the bowl with cling film and sit in a warm spot for 45 – 60 minutes or until it doubles in size.
(Alternatively, you can place the bowl into the refrigerator for an overnight cold prove. If allowing for an overnight prove, remember to allow the dough to sit at room temperature for 1 hour before proceeding onto the next step.)
- Punch the dough down and knead gently. Divide into equal sized balls, the number of balls depending on how many naan breads you are wanting to make. Roll each ball into a naan shape (tear shaped) or smaller round ones, making them relatively thin.
- Brush a large frying pan with oil and wipe with a kitchen towel. Heat to a medium heat and place the dough onto it.
- Add the chopped garlic to the remaining melted butter. When the naan bread puffs up unevenly, brush some of the remaining melted butter on 5 – 6 random spots before turning it over to cook for a further 2 – 3 minutes or until the spots are browned.
- Transfer to a clean tea towel or tin foil and keep it warmed. I brushed them all with a little more melted butter before wrapping them in the tin foil but you can also leave them plain.