[feast_advanced_jump_to] I can’t tell you how excited I was when I cracked this recipe. Getting that perfect fluffy-yet-chewy finish, the taste that makes your eyeballs roll back into your head. Yes, I had that moment. It’s the recipe that will make any curry awesome.Of course I’d recommend you try one of my many curry recipes to go with it. But really, you could even buy a disappointing supermarket curry (sorry all supermarkets, but I’ve yet to get one that I really like) and this naan bread will fool you into thinking it was all amazing 😉 Once the naan breads are ready, generously brush them with garlic butter. This is a mixture of melted unsalted butter, minced garlic, salt and dried parsley.
A note on yeast
I use instant yeast because that’s what I always have in the cupboard. Technically you don’t have to ‘activate’ instant yeast in water, but I do anyway because it makes it less confusing having to alter liquid amounts if I were to make it with active or fresh yeast.Fresh, active or instant yeast can all be added to warm water to check if it’s active – so I see it as a ‘one-size-fits-all’ instruction. I’ve included some information in the notes section of the recipe card regarding yeast amounts if you want to use active or fresh yeast instead of instant. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
Chicken MadrasSlow-Cooked Beef CurryChicken JalfreziPulled Lamb CurryDelicious Chicken DhansakFor a veggie curry try this Sweet Potato and Chickpea Curry
Chicken Pakora Recipe
Pilau Rice Recipe
Tomato and Onion Salad
Chapati Recipe
Onion Bhaji
Raita
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