Naan Bread with Infused Curry Drizzle & Whipped Paneer Dip

Naan Bread

Combine the yeast, sugar and warm water in a large bowl, set aside and allow the yeast to become foamy.

After 5 minutes add the egg, milk, salt and melted Flora Gold and stir well until combined. Slowly add the flour one cup at a time, until a firm sticky dough has formed. Knead slightly for 5 minutes until a ball forms. Transfer the dough ball to a large, clean bowl and cover with a damp towel. Place in a warm spot and allow to double in size while preparing the other elements.

Curry Infused Drizzle

Melt theFlora Gold in a small pot over low heat, add the curry powder and shallots and fry until translucent. Remove from the heat and allow to cool before adding the chopped coriander. Set aside.

Whipped Paneer Dip

Add the paneer, feta, garlic, salt, lemon juice and cream to a food processor (or use a stick blender). Process the mixture using the pulse function to blend. Don’t over process or it may split. It won’t be smooth, the paneer and feta will give it a textural consistency. Transfer to a serving bowl of choice.

Naan Bread cont. 

Turn the dough out onto a lightly floured surface and portion into 8 equal pieces. Gently shape the portions into balls and cover with clingfilm. Allow to prove for 15 minutes.

Use a rolling pin to gently flatten a dough ball and then shape it into a longish triangle shape. Melt about a teaspoon of Flora Gold in a large frying pan. Fry the naan bread in the pan until golden brown and bubbling, then flip and cook the side. Repeat with all the dough balls until all the naan is prepared.  

Coriander Gremolata

Mix everything together and set aside to infuse. 

To Serve

Brush the naan generously with the curry-infused Flora Gold and garnish with crispy onions. Drizzle the paneer dip with coriander gremolata. Serve the naan and dip together –  the bread perfect vessel for scooping up that flavourful dip.