The other day when
I was determined to make aloo gobi curry and had already started
cooking, I noticed that I hadn't bought naan bread. I find that naan
bread is the best side dish to aloo gobi. Then I remembered for
having recently read Felicity Cloake's Guardian article How to make the perfect naan bread,
and indeed that saved the day!
It turns out that
you don't necessarily need a tandoor to make naan bread. You can make
it on a dry very hot pan at home.
I followed the
recipe in the article pretty closely, only instead of 300g strong
white bread flour I used 150g wheat flour + 150g spelt flour. Were
these possibly the first spelt naans ever? Anyway, they turned out
very nice and went perfectly with my curry. There was even this
distinct naan taste – a success!
If you like making
curries, I would urge you to try making these naan breads as well. Do
any of you already have experiences of naan making?
Your VegHog
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