A freshly baked curried naan bread on a rustic wooden table, featuring a golden, slightly charred surface infused with aromatic curry spices. Some pieces are brushed with butter and sprinkled with fresh cilantro. A few naans are stacked, while one is torn open to reveal the soft, fluffy interior. The bread rests on a wooden platter, accompanied by a small dish of yogurt sauce, a bowl of curry, and scattered fresh herbs. Soft natural lighting enhances the warm, inviting tones.

Curried Naan Bread

I was asked by a chef to come up with a naan to go with his extensive buffet.
I love curries so this was the obvious recipe.
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Ingrediënten

  • 500 g strong white flour plus extra for dusting
  • 1½ teaspoons salt
  • 1 tablespoon olive oil plus extra for frying
  • 50 g mild curry powder
  • 15 g yeast
  • 300 ml water
  • 100 gsultanas
  • 3 tablespoons mango chutney

Instructies

  • Put the flour, salt, oil, curry powder, yeast and water into a bowl and mix together for 2 minutes.
  • Tip out onto a lightly floured surface and knead for 5 minutes until the dough is soft and pliable.
  • Leave to rise for 30 minutes.
  • Line a baking tray.
  • Incorporate the sultanas and chutney into the dough.
  • Divide the dough into six pieces, put on the baking tray and leave to rest for 1 hour.
  • Turn the dough out onto a lightly floured surface and, using a rolling pin, flatten each piece into a circle, 25.
  • 5 cm/10 inches in diameter, put back on the tray and leave to rest for 5 minutes.
  • Heat a frying pan to a medium heat and add a splash of olive oil.
  • Shallow-fry each dough until browned on both sides, then set aside to cool slightly before serving.
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Recipe Category Bread
Country India
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