Curried Naan Bread Recipes

Steps:

• 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 surface and knead for 5 minutes until the dough is soft and pliable. Leave to rise for 30 minutes.
• Grease and line a baking sheet. Incorporate the sultanas and chutney into the dough. Divide the dough into six pieces; place them on the baking tray and leave to rest for 1 hour.
• Turn the dough out onto a lightly floured surface and, using a rolling pin, flatten each piece into a circle, 25½cm in diameter, put back on the tray and leave to rest for 5 minutes.
• Pour a little olive oil into a frying pan over a moderate and fry naan until browned on both sides. Set aside to cool slightly before serving.

Steps:

• Combine the lamb with the spinach, 3 tablespoons finely chopped mint, yogurt, garam masala, salt, pepper and garlic. Place about one-sixth of the mixture on a piece of wax or parchment paper and place another sheet on top. Roll out the meat into a thin free-form cutlet no more than 1/2-inch thick. Repeat for the remaining meat.
• Combine the remaining mint with tomatoes, onions and some salt and pepper.
• Heat the griddle to medium-high heat. Drizzle with some olive oil to lightly coat. Cook the patties until golden on each side, 6 to 8 minutes. Wipe the griddle and add a splash of water then add the naan bread, a few at a time, and cook until crispy and blistered on each side. Halve the naan across. Serve the patties on half a naan topped with some tomato salad and a dollop of yogurt, set another half of naan on top to complete your sandwich.
• Get Rachael's shopping list for this episode's recipes here.

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
• Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
• During the second rising, preheat grill to high heat.
• At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Steps:

• Put the flour in a large bowl, then add the sugar, baking powder and 1½ tsp salt. Add the seeds, if you like. Lightly whisk to disperse the ingredients evenly throughout the flour.
• Add 1 tbsp of the melted butter, followed by the natural yogurt. Mix together with your hands. Once the yogurt and butter have been absorbed, gradually add 180-200ml water, 50ml at a time. Mix between additions, until it begins to come together into a dough. The water amount will depend on the consistency of the yogurt and butter - stop adding when you have a ball of dough.
• Tip the dough onto a lightly floured work surface and knead thoroughly for 5 mins until smooth and elastic. Put in an oiled mixing bowl, cover with a tea towel and leave to rest for at least 1 hr. The dough will not rise but it is important to let it rest as this helps to make the naans less chewy and more fluffy.
• If making the garlic butter, mix the garlic with the remaining 1 tbsp melted butter and the coriander. Set aside.
• Divide the dough into eight, 10 or 12 even-sized pieces, depending on how big you want the naans. Roll into round balls, then return to the bowl, covered with a tea towel.
• Roll one of the dough balls out on a lightly floured surface into a round, oval or teardrop shape - roll with a diagonal motion to get an oval. Flip the dough over and repeat on the other side.
• Heat a frying pan. Dry fry the dough over a medium high heat until it begins to puff up and the underside browns in places. Flip and repeat on the other side. Remove the cooked naan from the pan. Spoon a little of the garlic butter over the naan, if using. Sprinkle over some coriander, if you like. Cover with a tea towel while you repeat the process with the remaining balls of dough.