Naan Breads and Indian at home….

This was a birthday celebration meal so lots going on.

Firstly I roughly chopped some potatoes, popped them with a little oil in a roasting pan, then I chucked in chilli powder, garlic salt, paprika, turmeric in fact, anything I found that sounded spicy!  I stirred it all round and roasted my ‘Bombay Potatoes’.  They blew our heads off with spice but were great!

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I rustled up a lamb Rogan Josh too, that recipe will have to wait until another day.

In my messy recipe book I found my Naan recipe.  When I used to teach over in Darlaston, I had a friend called Asha Patel and she ran an Indian Cookery Course for all the teachers on a Wednesday evening,  sadly I’ve lost touch with her over the years but I still cook her recipes!

For the Naan you will need;

1 mug of SR flour

1/2 tsp salt

1 tsp yeast

1 tblsp oil

1/2 tsp sugar

I also used dessicated coconut, raisins and blanched almonds.DSC07998

I just mixed all the ingredients together with some warm water, enought to make a dough.  I gave it a good knead (spelt ‘need’ in the book which made me laugh!)  I rolled out into Naan shapes.  Then left to prove for about an hour.

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I then added my own touch which was to drizzle with a little syrup and put desicated coconut, blanched almonds and raisins on the top.

You ‘ll need a really hot, dry frying pan next.

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Cook the base (only) of each naan bread, if you had a tandoori oven you would stick the naan’s to the sides of the oven, but I am assuming you do not!  So Dry cook the base of each Naan, I had four little ones.  Then pop them on a dry tray and back in the oven until risen and golden.

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Yummy with a capital YUM!

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The whole meal looked like this;

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