As every curry eater knows you can't eat a good curry with just rice, a Good Naan bread is essential.
So this is how to make it in 30 minutes at home.
Step 1: The Basic Dough
Take 250 gms of strong bread flour
about 2.5 gms of yeast ( half a tea spoon if using dry yeast.)
150 Ml warm water.
a table spoon of olive oil
A good pinch of salt.
Any other flavorings you feel necessary - fennel seeds, garlic, coriander, etc.
Put all ingredients into a bowl - If using dry yeast put it in the water in a jug and add 1/4 tea spoon of sugar and stir wait until it froths up then add to the flour.
Mix with your hands until you form a dough.
Remove from the bowl and knead on the work surface until the dough ball is smooth and elastic.
Press with your thumb and the mark should springs back if not knead a little more.
Leave for 30 mins in the bowl covered with plastic film or a damp tea towel. Or as long as possible to rise.
Step 2: Making the Bread
You need a clay tandoori oven - BUT if you haven't got one in the garden then a heavy frying pan will do fine.
Take you dough and divide into 4 balls.
Using as little extra flour as possible roll out each ball until it's about 6 mm thick.
Put the pan on the heat and get it VERY hot - until drops of water sprinkled on dance about and evaporate quickly.
Add about 2 tea spoons of cooking oil. - traditionally you should use Gee or clarified butter bit I find that cooking oil smokes less.
Rock the pan to coat the bottom.
Add your naan bread one at a time (unless you have a really BIG pan)
Reduce the heat to a medium setting and put the lid on to conserve the heat and steam.
After 45 seconds to a minute have a look the underside should be cooked and browning - If your happy turn the Naan over to cook the other side - Put the lid back on.
When cooked and firm but not dried out remove to a warm place whilst you cook the rest.
Serve with your favorite curry.