Curry is one of my go to meals. I have a good curry whenever I just need to feel good. After a long day of work or when I'm cold I make myself a nice apricot curry and have some freshly made Naan bread to go with it. You can prepare these little bread in advance and simply keep them warm in my Thermi Servebowl. I use this Thermomix recipe to also make filled naan with garlic and cheese or my all time favourite Peshwari naan with some coconut. There are endless possibilities but this is as close to the authentic recipe as I could get. It's super easy and fast and prepared in no time. If you want to, you can also divide the dough into smaller pieces to make bite sized naan, it's a fun party snack.
- 2 tsp dry active yeast
- 10 g caster sugar
- 125 g water
- 25 g ghee
- 350 g strong white bread flour
- 1/2 tsp baking powder
- 150 g greek style thick yoghurt
- 1 Tbsp nigella seeds optional
Place the yeast, sugar, water and ghee in the mixing bowl. Warm 2 Min. / 37C / Speed 2.
Add the flour, baking powder and greek style yoghurt. Knead 2 Min. / Kneading Function. Rinse the Thermi Servebowl and dry. Place the dough into the warmed bowl and apply the lid. Leave to prove for 45 minutes until doubled in size.
Heat a large cast iron skillet or non-stick frying pan to medium heat. Remove the dough from the bowl and place onto a lightly floured surface. Cut the dough into is individual pieces using a dough scraper. Roll each piece out to a teardrop shape. Sprinkle with a little nigella seeds and use a rolling pin to roll them in gently.
Fry each naan for a couple of minutes on each side in the frying pan. Once cooked, place them inside a Thermi Servebowl to keep warm while frying the rest. Serve warm with a good curry.
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