I love Curry, I love Curry of many types and from many country’s but my firm favorite is still Indian Curry. I think this is because it is the first Curry I ever had.
I know there are many different kinds and in fact what most British people call Curry, Indians would actually call gravy.
So what is it I love so much about it? I think it comes down to the creamy texture and complex use of spice, but it is also to do with the way it is served and the side dishes.
For this recipe, I am not going to do the Curry itself. I will save for another day and focus on the Naan bread.
Naan bread is a traditional leaven bread from central and south Asia. Its fluffy and soft texture is a perfect complement to many dishes or good on its own.
I tend to make my own as the supermarket ones tend to be dry and heavy and nothing like those you would be served in an Indian restaurant. They are also one of the simplest breads to make.
What you will need
- 3 1/2 cups self-raising flour
- 1 and a 1/2 cups natural yogurt
- 2 tbsp of water
- A pinch of salt
In a bowl put your self-raising flour and then mix in the yogurt until it comes together into a dough. Add a little water at a time if needed.
Take your dough once combined and then divide it into equally sized balls. You should be able to make 8 big Naans or 12 smaller ones.
If you want to be very accurate you can weigh each ball to make sure they are same. I can’t really be bothered with this and prefer a slightly more rustic look.
Take a ball at a time and flatten them into shape with either your hands or a lightly dusted rolling-pin.
You want your Naan to be pretty thin before cooking maybe about a centimeter in thickness as they will puff up when cooked.
When it comes to cooking the Naans, there are a few options. The traditional way is in a tandoori oven but I don’t know anyone who has one. So I am going to cook them in a pan.
Get a pan and grease it lightly and bring to a high heat. Toast the Naan on each side for a minute or two. You will see them puff up and bubbles will form. This is a good thing and shows that Naan is steaming inside.
To serve, I am going to add coriander and garlic butter. Cut up some fresh coriander leafs and sprinkle over the fresh Naans. Now take some garlic and press it into a paste. Alternatively, you can use garlic puree from a tube. Take some butter and warm it in a pan on a low heat being careful that it does not burn, then add the puree of garlic. Now drizzle the butter over the Naan or use a pastry brush to cover them on one side.
Now serve with whatever main dish you choose and enjoy.
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