I think a good curry, along with a good Chinese, is one of the best culinary delights there is. Probably as we didn’t have these as children, so they were always a treat as we grew up. Fine dining versions of Indian and Chinese cuisine are something my head isn’t quite wired up correctly for. It doesn’t stop me making classics at home which are worthy of this blog.
Making bread at home is one of life’s little comforts. Done correctly, warm freshly baked bread is out of this world. You really don’t need any accompaniment for it. This is where todays recipe comes from. I’m never really one for naan and rice and popadoms when you go out for Indian. One or the other is fine by me. Instead of rice today, I’ve made these simple naan breads. I served them with my Murgh Makhani recipe, again a simple and delicious curry.
- 300g Bread Flour
- 1.5 Tsp Dried Yeast
- 1 Tsp Sugar
- 150ml Warm water
- 1.5 Tsp Salt
- 150ml Natural Yoghurt
- 2 Tbsp Melted Butter
- 2 Tsp Nigella(Onion) Seeds
- Add the yeast to the water with the sugar. Set it aside for 10 minutes until the yeast begins to froth.
- Add the remaining ingredients to a bowl, pour in the yeast and bring together. Tip out and with an extra bit of flour knead for 10 minutes until soft.
- Place in an oiled bowl and let it prove until it doubles in size.
- Knock back the dough and divide into 6-8 pieces. Again set aside until they double in size.
- To cook, take one piece of dough and pull apart gently until you have a circle. Stretch a little to create the teardrop shape. In a dry medium heated dry pan, place the dough. Turn every minute. Cook for 6 minutes in total.
- Brush with melted garlic butter, and place on a baking tray in an oven at 100°c to keep warm while you cook the rest.