Here is the perfect side to the Indian Chicken Curry recipe I posted. It calls for bread flour instead of all purpose flour. If you are wondering what the difference is, here you go. The bread flour really did provide the extra chewiness as promised in the link, personally it was really chewy. Still really, really good but if you had to substitute with all purpose I think you’d be ok, or may even prefer it.
Another note, make this ahead of time. I tried to do it as I was making my curry but since this recipe requires you to roll the naan grill side, its a bit labor intensive and deserves your undivided attention. Some of my naan got a little blacker than I wanted and I think not juggling too many things at once would have fixed that.
- 1 package dry active yeast
- 1 cup warm water
- 1/4 cup white sugar
- 3 Tbsp. milk
- 1 egg, beaten
- 2 tsp. salt
- 4 1/2 cups bread flour
- 2 tsp. minced garlic (optional)
- 1/4 cup butter, melted
In a large bowl, dissolve yeast in water. Let set until foamy, about 10 minutes. Stir in sugar, egg, milk, salt and flour. Knead on a floured surface for 6-8 minutes until smooth.
Place in a well oiled bowl, cover with a damp towel and let rise for 1 hour.
Punch dough down and knead in garlic, if desired. Pinch off small handfuls of dough and roll into golf ball size pieces. Place balls on a tray, cover with a towel and let rise for another 30 minutes.
Preheat your grill (I used an all clad stove top grill) to high heat. At grill side roll dough ball into a thin circle. Lightly oil grill. Place dough on grill, and cook for about 2 minutes or until puffy and lightly browned. Brush butter unto uncooked side. Flip, brush butter onto cooked side and cook until browned, about 2 minutes. Remove from grill and repeat process until all dough has been prepared.