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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 158.9
  • Total Fat: 0.9 g
  • Cholesterol: 13.9 mg
  • Sodium: 395.5 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 1.1 g
  • Protein: 4.7 g

View full nutritional breakdown of Lalalalily's Authentic Curry House Naan calories by ingredient
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Lalalalily's Authentic Curry House Naan

Submitted by: LOOKSLIKELILY

Introduction

I have worked for a long time on trying to get my naans to taste like they do when you get them in the curry house. After many years of trying and tweaking other recipes, here are the fruits of my labour! I have worked for a long time on trying to get my naans to taste like they do when you get them in the curry house. After many years of trying and tweaking other recipes, here are the fruits of my labour!
Number of Servings: 12

Ingredients

    1 packet active yeast (around 8g)
    1 cup warm water
    ¼ cup sugar
    3 tablespoons of milk (I use whole milk for flavour but it should work with any)
    1 egg (beaten)
    2 teaspoons salt
    2 cups plain flour
    1 ½ cups self raising flour

Directions

1. Put one cup of warm (not too hot - just lukewarm) water into a large mixing bowl and sprinkle on the packet of yeast. Add two teaspoons of the sugar to activate the yeast and stir together. Leave the yeast to action for around ten minutes. After this time, the surface should be frothy.

2. Stir in the beaten egg, milk, salt and the rest of the sugar into the mixture and stir in the flour a few tablespoons at a time until you get a soft dough (there will be some of the flour left over)

3. Knead the dough on a clean, floured work surface for ten minutes, re-flouring your hands and the surface as the dough becomes sticky again.

4. When the dough is kneaded, pat it into a rough ball and sprinkle some more flour on the surface of your mixing bowl. Replace the dough in this, cover in cling film (saran wrap) and leave in a warm place for an hour to rise.

5. After this hour, take out your dough and punch it down. Pull off dough and roll it into a ball. These balls should be around the same size as a golf ball, perhaps a little bigger. Place these onto a greased baking tray. You should have around 12 balls.

6. Cover the balls with a clean tea towel and leave to rise for a further 30 minutes.

7. Now to cook the naans. You could bake them, but I think the secret to this recipe is to fry them. First, roll out a ball on a floured surface with a rolling pin. The dough should be thin and round (around 8 inches diametre) Melt a teaspoon of butter in a frying pan and carefully place the naan. Cook for a minute or two, and then flip the naan to cook the other side. If the dough is thin enough, big bubbles should appear on the surface. Cook this side for a minute or two also, until parts of the surface are golden brown. Continue until all naans are cooked. I suggest placing cooked naans into a warm oven to keep hot so they can all be served together.

If you do not wish to use all nine naans then the balled mixture can be frozen for use at a later date. When you wish to use it, just allow to defrost and bring to room temperature before rolling out and cooking. You can try adding other ingredients to the dough before balling such as crushed garlic, corriander or almonds (and finishing with a drizzle of honey when cooked) to make peshwari naans. You could also try rolling the balls in brown sugar and cinnamon for a gorgeous (yet not particularly low calorie!) breakfast.

* The recipe calculator does not include the butter you use to fry the naans so make sure you add this when you add the recipe to your food tracker.

Serving Size: Makes 12 Naans

Number of Servings: 12

Recipe submitted by SparkPeople user LALALALILY.






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