I made a really lovely turkey curry with the Christmas turkey leftovers a couple of weeks ago, so nice in fact that I decided to make it again today only with chicken this time. I decided therefore, to have a go at making some naan bread to accompany it to see if the boys would try some and maybe it would encourage them to try some curry too. One of my new year aims is to make some new meals for them to try in the hopes of widening their meal choices.
Making naan bread was actually much simpler than I had imagined as there is no yeast involved, which I was surprised about! I kept mine simple and just added garlic oil to my naans as I did not have any fresh corriandar as the recipe suggested and I did not think the boys would like fresh chilli added to it either! I also halved the ingredients used as I only wanted 4 naan breads.
- 250g plain flour
- ½ tsp salt
- ½ tsp baking powder
- 1 tsp caster sugar
- 1 tsp ground corriander
- 1 egg
- 125ml milk
- 1 tbsp oil (I used olive)
- 1 tsp crushed garlic
- 1 tbsp olive oil
- Beat the egg and milk together
- Sift the flour, salt and baking powder into the bowl of your stand alone mixer and add the sugar then add the dough hook to your mixer
- Add a little of the beaten egg and milk mixture and switch the mixer on to a slow speed to start blending the ingredients together. Increase the speed slightly and then add the rest of the milk and egg and then a dough ball should form
- Stop the mixer, remove the dough from the hook and tear it open and pour the oil into the centre
- Then let the mixer knead the dough for about 4 minutes until a soft and pliable dough is made
- Once this is done, cover the bowl with cling film and leave in a warm place for at least 1 hour to rest. It will not rise like normal dough, but it will be more flexible and will feel springy to the touch
- Remove the dough after the alloted time, and place onto a floured board and cut into 4 equal sized balls , and then flatten slightly into 4 fat rounds. Place onto a tray or board covered with parchment paper, cover with cling film and retunr to a warm place for 20 minutes
- Pre heat your grill to the highest setting, and cover the base with foil
- I did not bother rolling my naan breads into the correct tear shaped breads, I simple rolled mine into circles, but feel free to make tear shapes if you are able to!
- Once rolled out, place onto the grill rack and I mixed the oil and garlic together and then brushed each naan and then placed under the grill for 3-4 minutes until browned. Turn the naans over, brush with more garlic oil and continue to cook for the same time again.
- Serve with your curry and enjoy.
Serve with your choice of curry and some mango chutney and it’s like a homemade Indian take – away………….well, not quite but it was very nice all the same and my OH had seconds so it must have been good! And I will be making this again because I think it works out cheaper than buying ready made naan bread, and it is satisfying to know you made them yourself.
Recipes From An Indian Kitchen is another great title from Paragon’s Love Food collection featuring a fantastic array of 100 authentic Indian recipes including meat and vegetarian meals, starters and desserts.
I am linking this up to a fab new linky too
I was sent a copy of the cookbook in exchange for a review. It was my choice to make the naan breads and I made my own version based on the one given in the book.