VEGETABLE KORMA CURRY WITH NAAN
Cook Time: 20 minutes
Yields: 6 naan (3 servings)
1 1/2 tsp yeast, 1 1/2 tsp granulated sugar, 3/4 cups very warm water
2 cups flour (plus a bit more for forming) , 1/4 tsp baking powder, 1/8 tsp baking soda, 1/8 tsp salt
1/4 cup yogurt, 1 TBS olive oil
1 TBS butter, fresh cilantro (chopped), salt
Mix together the yeast and sugar in a small bowl. Add the warm water and stir to dissolve the mixture. Let this sit for about five minutes, or until the yeast appear active. Meanwhile, whisk together the flour, baking powder, baking soda, and salt. When the yeast mixture is ready, whisk the yogurt and oil into it. Pour the wet ingredients into the dry ingredients. Start mixing with a wooden spoon, until the dough starts to come together. The dough will be fairly sticky, but you should be be able to lightly kneed it, just until holds together in a nice ball. Scrape out your bowl and spray it with a bit of cooking spray or olive oil. Place the dough in the bowl and cover it with a towel or plastic wrap. Let it rest in a warm place for about 1 1/2 hours. The dough should double in size.
Handling the dough lightly, divide into 6 roughly equal pieces. I did this with scissors as the dough is sticky, and difficult to handle. Pour about 1/2 cup of flour into a small bowl. Toss each little dough ball in the flour to coat it lightly (this will keep it from sticking). Melt your butter and chop up your cilantro and set those aside. Get a pan going over fairly high heat. Take a ball of dough and stretch it into a thin oval, as you would a pizza dough (this way you don't press out the air). Set the dough in the hot pan and let it cook for 1-2 minutes, or until the bottom of the dough develops some nice dark spots. Flip the naan, cover the pan with a lid, and cook for 1-2 minutes more. When you take it off the heat, brush the top with butter and sprinkle it with some fresh cilantro and a bit of salt. Repeat with the remaining dough.