Naan Bread!
We had family down for Easter & instead of going out for our usual takeaway I said I'd make curry from scratch.. It turned out pretty well & this is definitely a recipe I'd use again. They take just as long in the oven as shop bought ready-to-heat ones!
Ingredients: (for 4 large naans)
- 1 tbsp sugar (I used caster)
- a 7g sachet of fast acting yeast
- 200ml warm water
- 300g strong flour
- 200g plain flour
- 2 tsp salt
- 125ml natural yoghurt
- 40g melted butter (or ghee)
(For the Pashwari filling)
- tbsp dessicated coconut
- tbsp chopped almonds
- tbsp chopped raisins
- tbsp caster sugar
Method:
i. mix the sugar, warm water & yeast in a jug.
ii. in a large bowl sieve the two flours & the salt.
iii. in a separate bowl whisk the melted butter and yoghurt.
iv. mix the wet ingredients gradually into the dry until you have a smooth dough.
v. knead for 10 minutes, then cover the bowl with clingfilm & leave in a warm spot for 1-2 hours until doubled in size.
vi. knock the dough & knead again for 5 minutes. divide the dough into 4, & shape.
vii. put a tablespoon of the pashwari mix into the centre of the flattened dough & fold over.
viii. bake at 230c/430f/gas8 on a preheated baking tray for 5 minutes, turning once, until puffed up. once they’re out you can brush them with melted butter.
The curry wasn't baked but you can find the recipes I used & other stuff at my blog! Chase Me Charlie