This recipe was my column in the March 3 edition of my local newspaper, The Hinton Voice.
[Curry is one of my favourite foods in the universe. In fact, my very first Hinton Voice column back in 2012 was my family’s original recipe for “Creamy Curried Chicken”. This recipe is the perfect accompaniment to that very dish. Naan bread can have many purposes aside from a vehicle for my Gramma’s delicious curried chicken, however.
Here are some of my favourites:
- Brushed lightly with butter and chopped garlic, then baked for 2-3 minutes at 375. Serve with tzatziki, hummus, or your favourite hot dip.
- “Naanwiches” (also great with leftover curried chicken) works well for meatball subs, your favourite salad (Caesar or Greek + a chicken skewer makes for a great dinner!) or your favourite sandwich toppings.
- Naan makes a great base for individual pizzas, which would work well for a family pizza night. Set out a bunch of different topping choices out and let everyone make their own unique pie (try using a muffin tin to sort all of the individual toppings!).
Whatever the purpose is of your naan bread, this is one recipe you’re really going to enjoy. If nothing else, you can do what my husband does, and line 8 of them up before singing the theme song from Batman.]
- 2 ¼ tsp yeast
- 1 cup warm water
- ¼ cup + 1 tsp white sugar
- 3 tbsp milk
- 1 egg, beaten
- 1 tsp salt
- 4 cups flour
- ¼ cup butter, melted
In a large bowl, activate yeast in warm water and 1 tsp sugar. Let stand for 8-10 minutes. Stir in remaining ¼ cup sugar, milk, egg, salt, and flour. Knead on a lightly floured surface for 5 minutes or so, until dough looks smooth. Place dough in a lightly oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise for 1 hour, or until the dough has doubled in size.
Punch dough down, and knead back into a ball. Cut dough into 8 equal parts and roll each piece into a ball. Place balls of dough onto a tray, cover again with a damp towel, and allow dough to rise for another 30 minutes, until once again doubled in size.
Pre-heat a large frying pan over medium heat. Roll each ball of dough into a thin circle, oil the pan, then cook each piece for 2-3 minutes per side, or until browned. Brush lightly with melted butter. Continue process until all of your naan is cooked.
Cover with a (dry) cloth until it’s time to serve.