Making dinner was a bit of a scramble this evening, but thankfully I had my trusty pantry staples (and my Instant Pot!) which allowed me to pull off a pretty tasty Sweet Potato and Chickpea Curry. But curry needs a sidekick, and sometimes that sidekick is fluffy naan. Buying it from the store just isn’t quite the same as the real deal, so I made my first attempt at a homemade version and guys, it’s WAY easier than I imagined! Maybe not totally authentic, who knows, but I heard no complaints at the table so that’s a win in my books.
- 1 tsp active dry yeast
- 3/4 cup warm water (~100F)
- 2 tsp sugar
- 2 cups flour (white or whole wheat)
- 1/2 tsp salt
- 1/4 cup plain yogurt
- 2 tbsp olive oil
- extra oil for frying (my absolute favourite is a local one, Olive the Senses, garlic-infused olive oil- which gives it SO much flavour)
- Dissolve yeast and 1 tsp of sugar in warm water. Set aside for 10 mins. while it gets frothy.
- In a large bowl, mix 1 tsp sugar, flour and salt.
- Once yeast is frothy, add yogurt and olive oil and mix well. Add mixture to dry ingredients.
- Using a fork, mix the dough until it just starts to come together.
- Flour your hands and gently knead the dough until it holds together nicely in a ball (it will be sticky).
- If you have time (who does?!), let dough sit in a warm spot for 2-3 hours. If not, proceed to step 7.
- Dust a board or counter with flour and cut the dough into 2 or 3 equal sized pieces. Flatten each piece (either by hand or with a rolling pin) to ~1/8th inch in thickness
- Heat some oil (approx. 1 tbsp) in a cast-iron pan on medium-high heat and once heated, place a piece of flattened dough on pan and cook for approx. 1-2 mins. on each side (until lightly browned).
(Recipe adapted from www.onceuponachef.com)