As you may recall I said in an earlier post that I was going to try something new each week in 2012 and whilst garlic naan is not a new concept for me I had never made them myself before so I thought I’d give them a shot to go with a really simple chicken curry I knocked up.
Ingredients:
Self raising flour Warm water Minced garlic Spices, I used turmeric, cumin, smoked paprika and fennel seeds but use whatever you feel like. Eggy wash (I’d skip this next time) Grated cheddar Salt and pepper to taste
Method:
I’ll begin this method by saying that I’ll describe what I did and then what I’d do differently next time as they were not perfect.
I’m afraid there are no measurements as I did this all by guess-work and feel.
Into a mixing bowl, I added a couple of handfuls of self-raising flour, minced garlic, a teaspoon each of ground turmeric and cumin and mixed with enough warm water to form a dough that wasn’t too sticky. Next time I think I’d also add half a teaspoon of baking powder.
I split this dough into two and roughly formed naan shapes on a baking tray, I sprinkled the top with fennel seeds, coarse salt and black pepper, I then added the eggy wash which next time I’ll be leaving off and a decorative sprinkling of smoked paprika and baked in a 200°C or 400°F preheated oven for about 20 minutes. Next time I’ll be cranking the heat much higher and cooking for less time.
pre-baking
The came out looking good but being a little dense and the eggy wash had formed a crust which I topped with a little grated cheddar for decadence sake.
- The curry recipe might make up a later post if I ever get around to it
Please let me know how you get on if you give this one a try.
Mr Bunny Chow Cooks 