Don’t you find some of the best (or in this case most delicious) ideas come from a moment of spontaneity? I’d already set myself my bread week challenge with my sticky toffee Chelsea buns and had no intention of making anything else Bake Off bread related in the same week.
But my, oh my, was I wrong.
I had chicken curry bubbling away in my slow cooker and the smell was seductive to say the least- high end curry houses eat your heart out. And just like that, the light bulb moment. Naan bread! I’d never made them before and so after a hasty recipe check on good old Google, I came up with my own version.
Give this a go- it’s ridiculously easy, and what a way to mop up a curry eh? Our plates didn’t even need rinsing before going into the dishwasher!
Makes 6 naans
Prep time: 10 minutes
Total time: 30 minutes
For the Naan Dough:
250g plain flour
2 tsp baking powder
1 tsp salt
1 tsp caster sugar
200g Greek yoghurt
Splash of milk
For the Garlic & Herb Infused Butter:
75g unsalted butter, melted
Sea salt to taste
1/2 tsp minced garlic or garlic powder
Handful of chopped herbs such as parsley or coriander, chopped
In a medium bowl combine flour, baking powder, salt and caster sugar. Add the yogurt and splash of milk and begin to combine, using your hands. You should end up with a sticky ball. Knead for a couple of minutes until smooth. If it’s too wet and hard to handle, add a little more flour to make it more manageable.
Divide the dough into 6 equal parts (I use my kitchen scales for accuracy). On a floured surface, and using a flour dusted rolling pin, roll each piece to around 6 inches in diameter, it doesn’t have to be a perfect shape, just naan-y looking.
Heat a skillet pan over a medium heat until piping hot. Throw in the naans and cook for 2-3 minutes on each side until puffed up and golden.
Make the infused butter by combining all the ingredients together and brush onto the warm, cooked naans.
Yummy yummy, naans and curry!