Home-made Yogurt Naan with Curry Chicken

This is our Saturday's night dinner - Home-made Yogurt Naan (Indian flatbread) with curry chicken.

 

The addition of greek yogurt made these naans so soft and light that they disappeared from the serving tray within 10 minutes. And making these naans is a breeze too, as evident from the short ingredient list and simple steps listed below.

 

 



 

 

Home-made Yogurt Naan

Adapted from Inquiringchef with some adjustments

(Yield 6 Naans)

Ingredients:

• 2 1/4 cups all purpose flour
• 3/4 tsp baking powder
• 3/4 tsp salt
• 1 small tub greek plain yogurt (200ml), may increase to 250ml

 

Method:

1. Mix together flour, baking powder and salt.
2. Stir in yogurt and knead on floured surface until smooth and elastic, about 10 minutes.
3. Form the dough into a ball. Let the dough rest in a lightly oiled bowl for 2 hours (the dough will not rise after 2 hours). Cover with cling film to prevent drying.
4. Divide dough into 6 parts. Press each piece into a flat, round disk then use the rolling pin to flatten them into 30-cm long oval-shaped flatbread.
5. Heat the oiled frying pan over medium-high heat. Place one naan at a time to the hot pan. Cook until golden brown and crisp, about 2 minutes on each side.

 

Serve them warm with curry chicken or for a true-blue Indian meal, have them with butter chicken or chicken tikka masala.