Garlic Naan

For Naan

half cup milk (warm)
1/4 cup yoghurt
1 tsp instant yeast
1/4 tsp baking powder
1 tsp salt
1 tsp sugar
3 tbsp oil

2 cups flour standard

For Garlic Butter

2 tbsp  soften butter

¼ tsp  finely chopped coriander

¼ tsp  chives finely chopped

Method

Take all the dough ingredients and mix well. Leave aside for about 2 hours to rise.

Or

Add all the dough ingredients to a bread maker in the exact order stated above. Set the mark to dough and allow the machine to do its magic.

Meanwhile make your garlic butter by mixing all the ingredients to together.

Once the dough is done remove on a floured surface and knead well. Divide into 6 equal parts.

Roll out the dough on a floured surface.

Heat a pan on the stove, once hot place the naan and cover for about 2 minutes or so till bubbles appear on the top and check if bottom is browned. Turn over and cook for another 2 minutes.

Once removed from the pan apply the garlic butter and keep covered so as to keep the naan moist.

Similarly repeat the process.

Lemon Curd

Makes around 1 1/2 cups

Ingredients

• 3 large egg yolks, strained
• Zest of 1/2 lemon
• 1/4 cup lemon juice
• 6 tablespoons sugar
• 4 tablespoons unsalted butter, cold, cut into pieces

Directions

1.     Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.

2.     Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.

3.     Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.

This recipe is courtesy of Martha Stewart’s site.