Saturday night is rapidly turning into homemade curry night – with homemade breads of course. You’d think that naan breads would be relatively easy but there are so many variations about that trying to find the “right” recipe was proving easier said than done (a recent recipe produced crispbreads rather than naans…). I was looking for something more robust and flavoursome and felt that yeast rather than baking powder was the way to go.
So I gave another Hairy Bikers’ recipe a go – a naan bread with oomph and lots of flavour with the addition of fennel and poppy seeds kneaded into it. Possibly a little too much on the “bready” side ( I think I needed to make them a little thinner) but good for mopping up the spicy sauce of my tikka masala (plus they freeze well as well). You can find the recipe on the BBC website.
But I’d also spotted a recipe for Missi Roti in Food and Travel magazine . Described as a “simple, rustic chickpea bread from Rajasthan” it sounded (and looked) delicious and definitely not the sort of thing I can get from my local curry house (unless your local is the Cinnamon Kitchen in London which is where this recipe comes from).
Why have one bread when you can have two….! So I set to work mixing gram and white flour together with onions, coriander, chilli, turmeric and ajowan seeds. I added more water to the mix as it seemed a little dry to me and used red chillies rather than the green in the recipe and it worked pretty well. Its certainly an attractive bread and one of the more unusual Indian breads I’ve tried.
I suspect that curry nights are going to be a regular occasion from now on so any suggestions for breads to go with them will be gratefully received.