Unh Na Naan Na Naan

Look at that up there - not so quick! You don't want it to notice you checking out all of its fine curry graviness, speckled with little bits of ginger, carrots and edamame and bulked up by bits of tofu. Its so saucy and seductive, it's practically calling you over to inhale its mild heat and smooth texture. When you finally take the courage to fully look it over and lift just a forkful of this curry to your mouth, your mouth and stomach will beg for more! But this isn't the best part of the meal, not even by a long-shot.

You see its two friends there? They look kind of frumpy and unattractive standing in the back don't they? You'd be wrong thinking that the curry is the spotlight of the meal, its simply a reason for you to use those two pieces in some kind of twisted sandwich, getting both your fingers and face messy. All you want is to shovel your mouth full of this garlic naan like there's no tomorrow. But again, you have to play this cool as you lift it up to your face and smell its delicious bready-aroma. You can see the slight sheen of oil emanating from their bodies and the flecks of parsley sprinkled atop the flat-bread. That isn't even the best part - there is sweet and savory minced garlic stuck in the middle of that bread, and you definitely need to get to it. One bite and you're through the oil with herbs over that floury bread, another bite and you start to taste the slightest flavor of that aromatic garlic, and at the third bite you're in the middle of garlic-nirvana - swimming in a sea of passion with the sweet but slightly pungent flavor of the garlic. You close your eyes as you're enveloped by it and you love every single minute. You open your eyes and see that your hands are gravy-stained, the pot you use to cook with has been wiped clean, and all of your naan bread is gone. What do you do now? Make more of course!

(Naan Bread Ingredients) -Makes about six naan dough-balls

• 1 and 1/4 cups of All-Purpose Flour
• 1/4 of a teaspoon of Baking Powder
• 1/4 a cup of Whole Wheat Flour
• 1/2 a teaspoon of Cumin
• 1/4 a teaspoon of Coriander
• 1/4 a teaspoon of Iodized Salt
• Unsweetened Soymilk (to make it enough to come together)

(Optional)

• Half a cup of fresh parsley or cilantro (to sprinkle over the finished bread)
• Oil.

(Curry ingredients)

• Firm tofu (cubed)
• Oil.
• Carrots, peas, onions, mushrooms (any vegetables you like)
• Sriracha sauce
• Golden Curry's curry paste

(Directions)

• For the Naan Bread: Mix the dry ingredients together thoroughly and create a well in the middle. Pour some soymilk in until it comes together but isn't too wet of a dough. Knead it together for about 4-7 minutes or until it comes together fully and feels a bit elastic. After you've mixed the dough together, place it in a bowl off to the side and start working on your curry.


• For the curry: Press some of liquid out of the tofu. Then, pan sear it on all sides until golden. Remove from pan and set aside.
• Saute your vegetables. Add a few chunks of the curry paste and water. Stir until paste is dissolved. Then add cooked tofu.


• Back to the Naan bread: Get out a rolling pin and flour the area and everything that you're working with. Take out the dough and cut it into equal pieces, then roll out each ball as thinly as you can. Then cook it(baked or fried) however you want until it blisters and looks like my bread. If it gets extremely puffy - don't worry, it just likes you.
• If you prefer to stuff the bread, put it in the middle of the thin bread and then fold the pieces of the dough around it. After that, flip it over onto its seal and roll it out to its thin stage, repeating with each dough ball. Then bake or fry until it blisters and looks like my bread.

Although it isn't much, these recipes are my own so if you use them on your site please do notify me. If you have questions or simply want to comment, I'd love to respond.
Enjoy!