N is for Naan Bread for The Kids Cook Monday

Here in the threefootcooks household we have been making a lot of different types of bread lately.  Bear and Bee both love bread and its many forms so I have been trying to introduce them to as many different breads and flavours as I can.  It is one food that they will always try so it is usually a guaranteed way of getting them to taste something new.

Chicken curry has also been a favourite for Bear and Bee for a long time now. All be it, very mild curries made with a premade curry paste but a curry none the less.  So this time I thought I would introduce them to homemade Naan Bread (they have had the store bought kind on many previous occasions) and a typical curry accompaniment of raita.

Garlic Naan Bread

Makes 4
Download a free printable recipe card here.


Ingredients
1 teaspoon dried yeast

1 teaspoon caster sugar

25g butter, melted

1 3/4 cups plain flour

1 teaspoon salt

2 tablespoons plain yoghurt

Method

1. Combine yeast and sugar in a bowl. Add 1/2 cup warm water. Whisk to dissolve yeast. Cover. Stand in a warm place for 10 minutes or until frothy.

2. Sift flour and salt into a bowl.

3. Add yeast mixture, yoghurt and melted butter. Stir to form a soft dough.

Great motor skills activity!

4. Turn out onto a floured surface. Knead for 5 minutes or until smooth.

5. Place dough in a large greased bowl. Cover. Stand in a warm place for 1 hour 30 minutes or until doubled in size.

Not surprisingly Bee loved this part!

6. Punch down dough. Turn out onto a floured surface. Divide into 4 portions. Using a rolling pin, roll 1 portion into a 20cm oval. Repeat with remaining portions.

7. Line a large baking tray with foil. Preheat grill on medium-high heat. Place 2 naan on prepared tray. Brush naan with more melted butter or vegetable oil. Grill for 2 minutes. Turn. Brush with more melted butter or oil. Grill for 2 to 3 minutes or until golden and puffed. Remove from grill. Repeat with remaining naan and butter mixture. Stand for 5 minutes. Tear into large pieces. Serve.

Cucumber raita

Ingredients
1 cup plain Greek-style yoghurt

1 medium Lebanese cucumber, deseeded, grated

1 tablespoon finely shredded mint leaves

Pinch of salt

Method 

Snipping herbs and grating soft vegies are great activities for kids.

 

Combine yoghurt, cucumber, mint and salt in a bowl.  Stir to combine. Refrigerate for 30 minutes.

Serve the Naan bread and raita alongside your favourite chicken curry. A big thumbs up from both Bear and Bee (and hubby and me) for this Naan bread.  Sooo much tastier than the store bought version.