I am pretty obsessed with India at the moment after finishing The Year of the Runaways – brilliant book. I’m more of a 17th, 18th, 19th century novel reader rather than modern issues one but that book has become an all time favourite. I think it is because I have always had this fascination with India because my mama lived there and loved it so much. I definitely have always been keen to go there myself and have always adores the cuisine.

I really like making my own curries. It was one of the first complicated things my mum taught me how to make from scratch – Dahl and mater paneer curries. I am determined to branch out – there are so many vegetarian dishes (75% of the country are vegetarian) to try and I really want to try and make chana masala, dosas, idlis, chapatis or rotis, in particular.

While I am in this Indian cuisine craze, I thought I might share with you a recipe for homemade naan, one of the best breads in the world. Lovely and doughy, it is just wonderful tearing off chunks to scrape up the curry off your plate with. I must admit I often cheat and make the dough in the bread maker for quickness before separating it into pieces and placing under the hot grill. However, it is perfectly possible to make it without a bread maker and without being idle like me!

Here is a recipe to try and some links to my garden blog advertising the original recipe post and some other curries to try if you are interested.



Homemade Naan

  (Serves 6)

– 1/2tsp fast-action dried yeast – 225g strong white bread flour (or 200g strong white bread flour and 25g khoresan flour, available from Doves) – 1tsp sugar – 1/2tsp salt – 1/2tsp baking powder – 1tbsp vegetable oil – 2tbsp natural yoghurt – 100ml water

  1. Put all of the ingredients into a large bowl. Using a dough hook, mix until the ingredients have combined and you have a sticky dough.
  2. Put the bowl with the dough in a warm place (an airing cupboard is ideal) and leave it for about an hour.
  3. Sprinkle enough flour into the bowl so that you can work with the dough without it sticking to your fingers. Set the grill to a medium-high temperature and flour a baking tray.
  4. Grabbing fistfuls of floured dough, divide into small balls, enough for 6. Using your hangs, stretch the balls out to make long naan bread shapes. Place them on the baking tray and put them under the grill for 2 minutes each side until puffed up and slightly browned. Keep a very close eye on them as they burn incredibly quickly. Serve immediately with a curry.

Curried Potatoes and Naan –

Curried Okra –

Pumpkin Dahl –

Mater Paneer Curry and Cucumber Raita –

Red Lentil, Courgette and Carrot Dahl –

Radish Raita –

Recipes from Kitchen Garden Blog –


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