Time for baking with Babes again! The BBB host of the month is Cookie Baker Lynn, and she chose for us to bake naan bread. I was thrilled, I really like it and have been thinking about making it, but never got around to it. She offered not only one, but two variations, one curried and one plain. This time, I only had time to make one of them, but I’ll absolutely try the other one as well soon.
500 g/scant 4 cups white bread flour, plus extra for dusting
1-1/2 tsp salt
1 Tbsp olive oil, plus extra for frying
2 Tbsp mild curry powder
1/2 oz/15 g package compressed fresh yeast*
300 ml/1-1/4 cups water
100 g/generous 1/2 cup golden raisins
3 Tbsp mango chutney
* If you are using instant or dry yeast, reduce the quantities a little
- 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 counter and knead for 5 minutes, or until the dough is soft and pliable. Let rise for 30 minutes.
- Line a baking sheet. Incorporate the golden raisins and chutney into the dough. Divide the dough into six pieces, then put on the baking sheet and let rest for 1 hour.
- Turn the dough out onto a lightly floured counter and, using a rolling pin, flatten each piece into a circle, 25,5 cm/10 inches in diameter. Put back on the sheet and let rest for 5 minutes.
- Heat a skillet to 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.
Head over to Lynn’s for the “plain” recipe!
Of course, you usually eat naan TO something, preferably an Indian course, which is why I also made Beef Vindaloo.
1 tsp coriander seeds
1 tsp cumin seeds
4 green cardamom capsules
1 tsp whole fenugreek
1 tsp black or brown mustard seeds
1 tsp powdered chili
0.5 tsp ground turmeric
800 g/1,75 lb boneless beef
Butter for frying
3 yellow onions
3 garlic cloves
1 cinnamon stick
1 Tbsp ground, fresh ginger
1 red pepper
1 tsp sugar
3 Tbsp red wine vinegar
2 Tbsp concentrated meat stock
1.5 dl/5 oz water
Salt, sugar to taste
- Shell the cardamom capsules. Dry roast all the whole seeds in a hot pan until the mustard seeds start popping and turn grey. Add the powered spices the last seconds, stir and move the spices to a pot.
- Cut the meat into strips. Fry the strips in the pan a part at a time in butter and add the to the pot.
- Dice the onions, chop the garlic and chili and fry on low heat until translucent. Move to the pot.
- Add the cinnamon, ginger, sugar, red wine vinegar, meat stock and water. Bring to boil and let simmer for 1,5 hours.
- If needed, add more salt and/or sugar.
- Serve with basmati rice and the naan bread.
And of course, head over to the other Babes and take a look at their takes on naan – see list on the right!