Roasted Kerala Coconut Curry Naan Bread

Servings 8 | Prep Time 1 hour 20 min | Total Time 1 hour 30 min

Fluffy and blistered, this easy naan bread recipe is cooked in a cast-iron. Elevate classic naan by finished off with our bold Roasted Kerala Coconut Curry blend, perfect for yogurt and hummus dips or classic kofta.

Ingredients

  • 1 tsp Sugar
  • 120ml Warm Water
  • 2 ¼ tsp Active Dry Yeast
  • 500g Flour
  • 120ml Plain Yogurt
  • ½ tsp Salt
  • 1 Tbsp Olive Oil (+ extra for skillet greasing)
  • 3 Tbsp Butter, melted
  • 1 Tbsp Roasted Kerala Coconut Curry

Roasted Kerala Coconut Curry Naan Bread

HOW TO

  1. Add the sugar, warm water, and yeast to a small bowl. Stir well to combine and let sit for about 10 minutes or until the mix has started to foam and bubble.
  2. To a large flat surface (like your kitchen countertop), add the flour and make a well in the middle using your fist. Add the yeast mixture, yogurt, salt, and oil. Knead for about 10 minutes until the dough surface smooths out, has a natural shine, and stops sticking to your fingers.
  3. Place the dough ball in a large bowl and cover with a damp cloth. Let it rise in a warm place until doubled in size (roughly 1 hour).
  4. After the dough has risen, divide the dough into 8 equal portions. Roll the dough and flatten out. 
  5. Fry in a hot skillet on both sides until done. 

One key deterrent for not cooking Indian food on a weekday is that it is time-consuming. With our tailored curry blends, you can make a creamy Indian dish in under 30 minutes full of authentic Kerala flavors.

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