No curry is complete without naan bread. My last post was my Butter Chicken Curry, and of COURSE I made naan bread to go with it. Mmmm…
You will need:
- 3/4 C warm water
- 1 tsp sugar
- 1 tsp yeast
- 2 C flour
- 1/4 + 1/8 C sour cream
- 1/8 C milk
- 2 Tbsp canola oil
- 1/2 tsp salt
- Melted butter
Stir water, sugar, and yeast together in medium sized mixing bowl. Allow to sit until foamy (about 10 mins). Add flour, sour cream, milk, oil, and salt. Stir with a wooden spoon until a soft, slightly sticky dough forms. Knead in bowl until smooth.
Cover bowl with a towel and allow dough to rise for 1 hour.
Divide dough into 8-10 balls. On a floured surface, roll each ball of dough until 1/8 to 1/4 inches thick.
Place dough, one at a time, in skillet over medium heat. Cook until dough starts to bubble. Flip dough over (it should be golden brown where bubbles formed). Cook on over side, again until bubbles form. Remove from pan and brush with melted butter.