There’s nothing better than mopping up a delicious curry with a beautifully soft and sumptuous naan. Naan, as we know it today, originates from the Indian subcontinent and these days mostly refers to a leavened, oven-baked, thick flatbread. The thinner, softer style of flatbread is sometimes known as chapati and is equally as delicious as naan bread.
Typically, these breads involve mixing white or whole wheat flour with active dry yeast, salt and water and then kneaded for a few minutes, left to rise, divided up and then flattened. Sometimes, they’re seasoned, which makes them the perfect accompaniment to specific curry dishes, as you can flavour them based on your personal preference.
If you want to try making your own naan, give this simplified recipe a go: minimalistbaker.com