Many of my favourite Indian dishes have a really tasty sauce that I can't let go to waste, which can sometimes be the case if my rice hasn't soaked it all up. Enter the humble naan bread, a sauce hoover and plate cleaning wonder! I have no shame in tearing up naan and using it to extract every last drop of flavoursome curry sauce. I used to think that making them at home would be problematic and difficult but it really isn't. I have a couple of 'go to' naan recipes and thought I would share one of them with you here.
Two of the first Indian cookbooks I owned are by Vivek Singh of The Cinnamon Club and I have lost many an hour in the kitchen vainly attempting to recreate his wonderful dishes, with varying degrees of success. One of his recipes that even I can't get wrong is for naan bread which should be a staple of your curry night.
The key to getting these right is a very hot oven. Don't be afraid to turn it up high, the results will be worth it. Unfortunately, as the picture shows you, I didn't let my oven get quite hot enough so there are no charred blisters on last nights naan's.
Ingredients (for 16 mid size naan)
- 750g of plain flour
- 1 1/2 tsp baking powder
- 1 tbsp of salt
- 400ml of whole milk
- 35g of sugar
- 2 eggs
- 50ml of vegetable oil
- butter, softened
- 1 handful of garlic cloves, peeled and chopped
- coriander, chopped