This recipe makes any curry awesome. Perfect to serve with Tikka Masala, Butter Chicken or any other curry.
Ingredients
For Naan Bread
1/4 cup warm water
2 teaspoons granulated sugar
1 1/2 teaspoons active dry yeast or instant
3/4 cup warm milk
3/4 cup plain yogurt
1/4 cup vegetable oil
4 cups plain flour
1 teaspoon baking powder
1 teaspoon salt
For Garlic Butter Topping
3 tablespoons butter, melted
2 cloves garlic, minced
1 teaspoon fresh chopped parsley, oregano or mixed Italian herbs
Method
Naan Bread Method
1. Combine together the water, sugar and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top
2. Add in the milk, yogurt, oil, flour, baking powder and salt. Mix until the dough comes together with your hands.
3. Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes.
4. Lightly grease the same mixing bowl with a Tablespoon of vegetable oil (I like to use olive oil). Transfer dough to the bowl and cover with plastic wrap. Let rest at room temperature for about an hour until doubled in size.
5. When ready to cook, divide the dough into 10 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval, about 1/2 cm thick. Repeat with remaining dough.
6. Heat a large cast iron skillet over medium-high heat. Grease skillet all over with 1/2 teaspoon of oil or butter.
7. Place one piece of the naan on the oiled hot skillet and cook until bubbles form on top, about 1-2 minutes.
8. Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom.
9. Remove from the skillet and place on a cooling rack. Repeat with the remaining naan stacking each on top of the previous one.
Garlic Butter Topping
1. Melt the butter, garlic and herbs in the pan on a low heat.
2. Lightly coat each naan bread in the garlic butter.
3. Serve while the naan bread is still warm.