I had a long long weekend and decided to spend some of it working out how to cook naan bread. My first attempt didn’t turn out too badly and I’m certainly willing to have another go. The tricks so far:
- It is a sticky dough. Use flour on your hands.
- Use a mix of strong flour and plain flour. It makes it a little more stretchy.
- Be prepared to hurt your pan. You need to cook it hot, so use an old pan or make sure you have a real cast iron skillet that can take being super hot.
We found that this went fabulously with our Indian Spiced Lamb Racks
We decided to try a new recipe tonight and ended up with this one thanks to Donna Hay with a few minor variations. Unfortunately we were both too hungry to consider taking a picture and we just scoffed it down.
With the use of shop-bought curry paste and naan this is a super quick, easy and delicious meal. Our version, where we decided to make our own Naan Bread was also pretty quick and easy but just required a bit of early preparation to allow the Naan time to rise. The juices from the lamb mix with the yoghurt, chilli and mint, and then soak into the naan. Delicious!!!
We are sure that this one will appear on weeknight menus again in the future.
My delight in all things cake like for breakfast continues… I wonder if that will change once Eggbert makes an appearance and I can once again eat poached eggs?? I’ll let you know! In the meantime, here is a simple recipe for yummy hotcakes.