This easy naan bread recipe is wonderfully fluffy. It's baked in a cast iron pan. Revamp classic naan with our bold blend of roasted Kerala coconut curry , perfect for yogurt and hummus dips or classic kofta.
Ingredients for 8 naan rolls
- 1 teaspoon sugar
- 120ml warm water
- 2 ¼ teaspoons dry yeast
- 500g flour
- 120 ml natural yogurt
- ½ teaspoon salt
- 1 tablespoon olive oil (+ extra for greasing the pan)
- 3 tablespoons butter, melted
- 1 tbsp roasted Kerala coconut curry
preparation
- Place sugar, warm water and yeast in a small bowl. Mix well and let sit for about 10 minutes or until the mixture begins to foam and bubble.
- Place the flour on a large, flat surface (such as your kitchen countertop) and use your fist to make a well in the center. Add the yeast mixture, yogurt, salt, curry and oil. Knead the dough for about 10 minutes until it is smooth, has a natural sheen and no longer sticks to your fingers.
- Place the dough ball in a large bowl, cover with a damp cloth and let rise in a warm place until doubled in size (about 1 hour).
- After the dough has risen, divide it into 8 equal portions. Roll out the dough and press it flat.
- Fry in a hot pan on both sides until cooked.
A yoghurt dip or hummus goes wonderfully with it
