Bread Part 2: Naan Bread

Like many British men M. has a fixation with Curry.  Hotter is better.

Naan Bread for curry, soups and pitta

M. spent the first 10 years of his career in food safety and built up amazing relationships with many of the restaurateurs he dealt with.  So slowly over time M. started to learn how to make his own curry.  Eventually he made his own recipe up from what he learned and called it “Hubby Curry.”  Hubby Curry nights meant Momma had enough and had quit for the night so dinner was not on the table and the Husband was on duty.  Their were periods of time when Hubby Curry nights happened a lot. 

Naan bread (a must for curry aficionado) were always problematic.  Store bought Naan were never quite right.  Even the nice supermarket Naan were just O.K…. ish.  So M. started to learn to make Naan.  Its quite a process to do right and kinda complicated.  So he landed on what was a totally easy and delicious alternative to REAL Naan… simple home made dough patted into oblong egg shapes fried on a very  hot dry pan. 

These days M. rarely makes Hubby Curry and it is usually pre-planned when he does.  I however cook Indian dishes pretty frequently.  I am totally in awe of The Complete Asian Cookbook by Charmaine Solomon its totally thorough and really delicious!

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Easy Naan Bread:

Start with simple 2 Hour Bread dough which has risen for 1 hour. Put a heavy frying pan (M. likes to use cast iron) on a medium-high heat. Do not grease the pan or season it.  Divide the dough into 12 balls for large Naan or 24 balls for small Naan.  Pat out the balls into Naan shapes and fry on the pan turning it when the first side is a bit browned.  Enjoy with Curry or soups!  They also make good pitta breads!

xx Jo

3 thoughts on “Bread Part 2: Naan Bread

  1. Yuuum! I love curry and fresh naan. I do mine on the sides of a hot, ungreased wok (not a nonstick wok). I haven’t mastered a good Indian curry outside of tikka masala and butter chicken. I wish I was better at making them from scratch with whatever is on hand.

    • Yes I’d like to do that too! That’s what I love about that Asian cookbook it starts with traditional massalas for flavor and then all the spiced recipes build off the massala- I’m hoping to become familiar enough with the traditional massala spices to make my own curry mixes with confidence.

  2. Pingback: Bread Part 4: Soft Cinnamon Rolls | Sweet Little Wood

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