Naan bread

[tonicha]

And here it is - I halved the amount, and still have a load in the freezer

900g plain flour
50g fresh yeast
2 tbsps sugar
1 tbsp salt
2 tbsps baking powder
300 ml milk
300ml greek natural yoghurt
3 eggs
3 tbsps melted butter or ghee

Heat milk until hand hot, add yeast, sugar and salt. Whisk together.
Cover with cloth in warm place for 20 minutes.
Sift flour, add baking powder. Beat eggs in seperate bowl, add yoghurt and mix. Add to flour and mix.
When the yeast mixture is all bubbly, add into flour and mix. Knead for about 10 minutes. Put back in bowl and leave to rise for a minimum of 1 hour - or up to 24 hours.

When ready to use, cut a piece off, the size of a tennis ball and roll out. Dry fry.

I added thin slivers of garlic to my end product, but will experiment with other stuff (now I have some - thank Ria x) next time.

[Workingman]

Ton, thanks for that, apart from the eggs and baking powder the mix is pretty much the same as I use.

Garlic and fresh coriander are popular over here, as are Peshwari and also chilli and garlic. I tried some from the Asian supermarket made with chopped sun-dried tomatoes and bell peppers and they were good, but IMO they need to go with a strongly flavoured curry.

[tonicha]

All my curries are fairly strong, so sometimes need something calming

[Workingman]

When I say 'strong' I don't mean 'hot', there is nothing wrong with hot curries - I lurves 'em.

What I mean is that some Naans do not go with Bhuna/Makhani/Korma style curries and are more suited to Dopiaza/Madras/Vindaloo.

[tonicha]