Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Naan Bread
Soft, pillowy flatbread blistered in a hot pan — the perfect partner to any curry, made at home.
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1 hr 30 minPrep🔥
15 minCook🍽️
6Serves📊
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Ingredients
- 350g plain flour
- 1 tsp yeast
- 1 tsp sugar
- 1/2 tsp salt
- 100ml warm milk
- 100g yoghurt
- 2 tbsp oil
- Butter and garlic to finish
Instructions
- Mix the flour, yeast, sugar, salt, milk, yoghurt and oil into a soft dough.
- Knead well and let rise for 1 hour.
- Divide and roll into teardrop shapes.
- Cook in a very hot dry pan until puffed and blistered, then flip.
- Brush with garlic butter.
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Tara’s tips
- Yoghurt makes the naan soft and tender.
- A screaming hot pan gives the classic blisters.
Serving suggestions
- Serve warm with curry.
Storage & reheating
Best fresh; reheat in a pan.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
No yeast?
Use baking powder for a quicker, flatter version.
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