Naan to curry is what chocolate is to caramel, yoghurt is to honey, apple is to pork and butter is to bread - a match made in culinary heaven. It is a soft, pillow-like flatbread served either plain or sometimes with garlic or cheese.
However store bought naan can be doughy and dense, far from that perfect vessel for curry that you get when eating naan in a restaurant.
This naan is simple, quick, light and complements any Indian curry perfectly. Its slight yoghurt tang stands up beautifully to a creamy butter chicken or hot vindaloo.
- 1 ½ cup self-raising flour
- ¾ cup yoghurt
- 1 tablespoon water
- ½ tablespoon salt
- Mix all the ingredients except the water together and until it forms a smooth dough (add a little more flour if too sticky or add the water if too dry)
- Divide dough into approximately 8 pieces
- Roll out dough into approximately 6 inch circles
- Heat fry pan and once hot spray with oil
- Cook each naan for approximately 1.5 minutes on each side or until brown spots appear.
I serve this with any Indian curry or if you are feeling adventurous, make the naans a little bigger and make your own Indian wrap with tandoori chicken.
Fun farewell yoghurt fact - "The majority (80%) of proteins in yogurt are in the casein family, the most abundant of which is alpha-casein. Casein can increase the absorption of minerals, such as calcium and phosphorus, and promote lower blood pressure."