Naan Bread

I've been in the mood for a delicious curry for days. But I was a little hesitant about the side dish. Rice? Papadams? Rotis? And then it occurred to me that I haven't eaten naan in ages.

That's why today there is a recipe for delicious naan bread. It can also be frozen well or stored airtight in the refrigerator for 4-5 days in case the next craving for curry comes.

Duration: 2 hours

Difficulty: easy

Makes: 10 naan

Ingredients:

21g fresh yeast (1/2 cube)

250g warm (soy) milk

15g sugar

550g flour

20g olive oil

110g unsweetened (soy) yogurt

some oil to fry

Optional:

50g oil

2 cloves of garlic and / or herbs of your choice

Preparation:

First, the yeast is dissolved together with the sugar in the warm, not hot, vegetable milk. Then the remaining ingredients are added.

The dough is now kneaded until you get a nice, smooth dough. You can tell whether the gluten in the dough has been worked out correctly when you separate a small part of the dough and pull it very thinly, so thin that you can almost see through it without it tearing immediately. If your gluten "windows" tear directly, you have to knead a little longer.

This should take around 15 minutes by hand. When the dough has reached the right consistency, it is allowed to rise covered in a warm place for an hour.

It's best to put it in a lightly oiled bowl.

Then you can make some garlic or herb oil while the dough is going, with which you can brush the naan when they come out of the pan.

Simply chop garlic and / or herbs such as chives, parsley or coriander as finely as possible and mix with the oil.

The whole thing can rest at room temperature, so the flavours can evolve. There will certainly be a little oil left afterwards, which also works pretty well on pizzas or calzones and stays pretty well in the fridge. ;)

Then I made a pretty simple curry by dicing onion and sweating it.

Then there were a few peeled and diced potatoes. I briefly seared both together, added some chopped ginger and then extinguished with water.

The potatoes then cook in the water and give off their starch, so that you get a nice creamy consistency for the curry. When the potatoes were almost done, I added spices like Ras el Hanout, curry powder, some vegetable stock and chopped tomatoes.

Then coconut milk was added and everything was boiled until the potatoes were completely cooked. Add a can of chickpeas, roughly season it to taste, and then set the curry aside so the flavours can get to know each other a little bit.

The naan dough had risen nicely in the meantime and I was able to divide it into 10 equal parts, which were then allowed to rest for another 10 minutes.

When the dough pieces have rested, you can heat a coated pan and roll out the naan balls into an oval shape.

Oil the pan lightly, not too much, and then bake the naan in the pan for 1-2 minutes on each side. The typical bubbles should also form in the dough.

When the naan come out of the pan, coat them as thinly as possible with your seasoned oil and optionally sprinkle them with a few herbs. If you then eat the naan right away, simply cover it with a kitchen towel to keep it warm a little longer.

Bake the rest of the naan like this.

If they get color too quickly, take the pan off the hot plate. The pan still stores a lot of heat and you can then simply bake the next dough pieces with the remaining heat.

Depending on how much flour you needed to roll out, it makes sense to wipe the pan briefly with a cloth in between.

Then briefly let the curry get hot again.

I then add some orange juice and fresh spinach, only at the end so that it doesn't disappear completely. Just season it and then the curry is ready.

Now you can serve and enjoy the delicious, soft naans with the curry.

Guten Appetit!

If you've read this far, you might have noticed that I'm not running any adds, to improve your reading experience and because I deeply believe, that vegan recipes should be accesible to anyone.

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