Curry night

Friday night is curry night, however some avid readers will know that we have not been able to buy naans in France, so as Brian really enjoys a naan with his curry he decided to make some today to go with my peanut butter chicken curry which he loves so much.

Naan recipe
Mix together 100 ml of tepid water, one teaspoon of yeast and one teaspoon of sugar. Leave for 10 minutes until the yeast has dissolved and is bubbling. Sieve 380 g of self raising flour with a pinch of salt into a bowl, then add the yeast mixture, plus 10ml of vegetable oil and 30 g of natural yoghurt. Mix to form a soft dough. You may need to add more tepid water if the consistency is too dry. Kneed onto a floured surface for about 5 minutes until the dough appears smooth and no longer sticky. Place into an oiled bowl and cover with a clean, damp tea towel or loose cling film. Place in a warm area for 90 minutes until the dough has doubled in size.

When done, punch it down and kneed again. This makes 12 small naan, we split the dough into 4 balls and put 3 in the freezer to cook next time. Each ball can be cut into 3 and rolled into naan like shapes, before placing on a greased baking sheet and cooked in a preheated oven at 200°c for 4–5 mins each side, until puffy and cooked. When finished, brush with vegetable oil and serve warm. *

* credit for the naan goes to this wonderful book - and of course Brian’s wonderful efforts in making it.

For dessert we were using up some Christmas leftovers, so had passion fruit parfait with apricot and candied orange. All rather delicious.