I keep talking about trying new recipes, and now Kristen has come up with a challenge to try a new recipe and post about it on Tuesdays. We were both mentioned on Rhonda's new feature where she recommends blogs on a Friday, and that is how we met.
Anyway, I made naan this weekend, (I have forgotten where I got the original recipe so that I can give them credit - but it is changed a bit - I can never leave a recipe alone! ) and I made this lovely curried chicken to go with my naan. If I had known naan was this easy I would have started making it ages ago. I used plain flour, and then added bran, wheat germ and LSA mix, but you could use all white or whole wheat flour. It doesn't look anywhere near as good as it tasted....
2 cups white or wholemeal flour
1 tsp yeast
1 tsp salt
1 tsp sugar
1/4 cup plain yoghurt
1 Tbs oil
dissolve sugar in 1/4 cup warm water (not hot), mix in yeast and leave until it bubbles. Combine flour and salt in a big bowl and then add the yeasty water and yoghurt. Knead for 5 or ten minutes - in the bowl or on a board. You may have to sprinkle with a little flour to stop it sticking. Pour a little oil over the dough and turn over so it is all coated with oil, cover the bowl with a clean tea towel and leave in a warm place until doubled in size. Divide dough into 8 equal pieces and pat into round flat discs. Cook on a hot frying pan with a tiny amount of oil - just enough to stop them sticking - a minute or two each side.
For the veggie side dish I had eggplant and winged beans from the garden which I stir fried with a little celery onion and carrots. Then to 1/2 cup of veggie stock (I use vegeta stock powder) I add 2 tsp cornstarch. Stir this into the veggies and simmer a few minutes and it adds just a little tasty liquid, slightly thickened. I really enjoyed the vegetables (mainly eggplant) in Malaysia and this is as close as I have come to that flavor.
The leftover naan we ate wrapped around borewors (a South African spicy sausage), and it was just as good the next day - quite a mixture of cultures there!
This recipe is a keeper - I am storing it on my recipe blog where it is easy to find! You can also make a dish using my Curry recipe to go with it.