This is a very much tried, tested and loved family recipe. A curry is not complete without naan bread in this house, and I’m here to show you it’s not difficult at all to have it in your house too! Without ordering take-out of course!
I have a few Indian recipes these are a must have with!
Butter “Chicken” and Peanut Butter Curry
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These are the days of less ingredients in the kitchen and more time at home so while my recipe calls for baking powder, feel free to omit this if it is not available. Just give your dough 15 more minutes to rise.
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Ingredients
- 1 1⁄2 cups warm water
- 1 Tbsp sugar
- 2 tsp/1 packet active dry yeast
- 1 tsp salt
- 4 cups flour, plus a few tbsp for workspace
Instructions
- Combine water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy
- Add flour, salt and baking powder. Mix thoroughly. Knead dough in a stand mixer for 5 mins or on a floured workspace about 20 times and form into a tight ball. Put dough in a well oiled bowl and cover with a towel
- Put in a warm place to rise for 30-45 minutes – add an extra 15 mins without baking powder
- Turn dough out onto a floured workspace. Shape into a log and with a sharp knife divide dough into 8 pieces
- Take one section and roll into an icecream cone shape
- Flatten the shape with a rolling pin to about 5mm thick, repeat for each section, lay separately on baking paper, ready for cooking
- Heat a fry pan on medium heat, melt a dollop of butter or add a dash of vegetable oil, place one naan bread in the pan and swirl around to pick up the oil. Fry for about 2 mins, until you see big air bubbles
- Flip over and cook the other side for another 2 mins, until golden brown, remove from pan and place on plate, you can stack the remaining naan up on this plate
- My frying pan is big enough to fit two naan in at a time, quite quick to whip through the batch this way
- Serve immediately, careful though, will still be hot! And soft and fluffy and just sooo good.