I have always wanted to try to make all of the breads from all around the world. It’s an ambitious wish, and I probably will never make even a third of the world’s breads, but making Naan can now be scratched off that bucket list. What a treat it was to have something a little exotic for dinner tonight.
I made a very simple Chicken Curry to go with the Naan. Served by itself or with rice, it’s gluten free. The naan is made with regular flour, so it is off limits to me, but the family loves it.
1. Info for Naan recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Naan recipe
- 2¼ tsp yeast
- 1 cup warm water
- 3 Tbsp milk
- 1 egg, beaten
- 2 tsp salt
- 4½ cups flour
- 2 Tbsp butter, melted
- In mixing bowl, dissolve yeast in warm water with sugar and salt.
- Let stand about 10 minutes, until frothy.
- Stir in milk, egg, and enough flour to make a soft dough.
- Mix in mixer with dough hook or knead for 6 to 8 minutes on a lightly floured surface, or until smooth.
- Place dough in a well oiled bowl, cover with a damp cloth, and let it rise 1 hour, until the dough has doubled in volume.
- Punch down dough.
- Pinch off small handfuls of dough about the size of a golf ball.
- Roll into balls, and place on a tray.
- Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
- Preheat griddle to medium high.
- Roll one ball of dough out into a thin circle.
- Lightly oil griddle.
- Cook for 2 to 3 minutes, or until puffy and lightly browned.
- Brush uncooked side with butter, and turn over.
- Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.
- Remove from griddle, and continue cooking the rest.
4. Tips and advices:
- This curry by itself is gluten free. Serve it over rice for a complete dish.