Spicy Naan Recipes

SPICY LAMB NAAN BOWL CURRY RECIPE BY TASTY

Steps:

• To make the naan dough, combine warm water, yeast, and honey. Set aside to bloom for 10 minutes.
• Combine plain flour, baking powder, baking soda, and salt in a bowl.
• To the yeast mixture, add plain yogurt, and 25g melted butter, stir until smooth. Pour into the dry ingredients.
• Stir to combine, then dump onto a floured surface, and knead until smooth (about 2-3 minutes).
• Place dough in a clean large bowl, greased with oil, and cover with a clean kitchen towel. Let rise at room temperature until doubled in size, about 2 hours.
• Make the curry: heat oil in a large frying pan over medium heat. Add onion, garlic and ginger, cooking for 3 minutes, or until softened.
• Add curry powder, garlic granules, cumin, turmeric, red chilli flakes, sea salt, and black pepper. Stir to combine.
• Add the diced lamb, cook, stirring occasionally for 4-5 minutes, or until the lamb is browned.
• Add sliced carrots, tinned tomatoes, and water. Reduce heat, and cover for 40 minutes.
• Tip in spinach and coconut milk, stirring to combine.
• Once the naan dough has risen, dump dough onto a floured surface. Divide into 4 equal portions. Roll each portion into a ¼ inch thickness (about 25cm circle).
• Heat a large cast-iron skillet over medium high heat. Cook naan for 2-3 minutes, or until the dough puffs up. Flip, and cook for an additional minute. Transfer naan to a medium bowl, and place another bowl on top. Repeat with remaining dough, stacking bowls between each round. Let the naan cool in the bowls to retain their shape.
• Mix remaining melted butter with turmeric and garlic granules, brush each naan bowl with melted butter.
• Fill naan bowls with lamb curry, and top with fresh coriander and yogurt.
• Enjoy!

SPICY NAAN

Steps:

• Proof yeast in 1/2 cup of the water: mix the water and the yeast and teaspoon of flour in a cup; cover and let sit until it's bubbly and active (5- 10 minutes).
• Mix the yeast/water, the milk and the rest of the water in a large bowl.
• Stir in 2 cups of flour (always stir in the same direction) until smooth.
• Add the salt, oil and cumin seeds and stir well.
• Add the remaining flour 1/2 a cup at a time until the dough is too stiff to stir.
• Turn out dough onto a lightly floured board.
• Knead well, until the dough is springy; only add enough flour to keep the dough from sticking to the board.
• Let dough rise in a lightly oiled bowl, covered with plastic, in a cool place for a few hours (warmer rising spot= shorter rise; I prefer leaving it longer).
• When the dough has risen to about double its original size, knead it down.
• Preheat the oven to 500ºF.
• I use unglazed quarry tiles in my oven when I make naan, attempting to mimic the tandoor ovens that are supposed to be used.
• If you don't have baking tiles, just use a baking sheet (I guess).
• Cut the dough into 12 equal pieces and form them into balls.
• Brush the top of each ball lightly with melted butter or ghee and let it sit for about 20 minutes before shaping (by the time you've formed the last ball, the first one has usually sat long enough).
• Shape and bake naan two at a time: first smoosh the ball down flat with your fingers, then stretch it out into an oval shape.
• Transfer to the oven using a baking peel, or some other lightly floured thing you can use to slide the breads into the oven.
• Bake for about 6 minutes, or until puffy and getting brown.
• Yum!