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Today I started out making Naan bread which is a traditional Indian flatbread, I followed this up with a delicious, creamy, and quick, vegetable korma.

Naan
12oz AP Flour
1tsp Salt
2/3C Yoghurt
2/3C Milk
½tsp Baking Powder
2pkts Yeast
1Tbs Oil
1½tsp Sugar

Heat the milk to around 115°F (no hotter), add the packets of yeast and the sugar and stir till smooth, allow to sit in a warm spot for 10 minutes.

In a bowl sift the flour, salt, baking powder. Add the yeast/milk mixture and the yoghurt to the flour mixture and blend till a smooth dough.

Knead the dough on a floured bench for 10 minutes, the dough should be elastic.

Put the dough into a bowl with the oil and swirl till the dough ball is evenly covered by oil, cover with either a wet towel or plastic wrap and allow the dough to proof for between 3½ – 4 hrs.

Knead the dough for a minute and cut the dough into 12 even pieces and roll those into balls, flatten and stretch the dough out til even in thickness.

Heat and grease a cast iron skillet till oil smokes, and add the flattened dough, do not turn the flatbreads over, only cook one side and then only until golden brown in colour, do all the flatbreads this way.

Butter the tops of the flatbreads gently, and stack the flatbreads with browned sides down onto a baking tray and place under the broiler at 500°F until the top of the naan is brown, remove and serve.

Quick Vegetable Korma

2Cans Mixed Vegetables (Drained)
1Tbs S&B Curry Powder
1C Milk
2Tbs Corn Starch
2Oz Evaporated Milk

Mix the milk, evaporated milk, and cornstarch together, stir until smooth.

In a pot add the drained mixed vegetables and heat over medium.

Add the cornstarch/milk mixture and the curry powder.

Bring to a boil, the sauce should thicken nicely.

Salt to taste and serve with the above mentioned Naan bread.