Naan bread on the BBQ.
Well what a weekend. we started on Saturday with the Charter fair in Cheam, then went to the beer festival at Crystal Palace FC. Sunday we had a hot and sticky day in Brighton with the Minis, lunch was a child’s portion of fish and chips (complete with my bag of raisins and carton of Orange). Getting home I had a sudden and very real craving for curry. As I’m not a huge rice fan, and it was after 4 on a Sunday, I had to make my own.
I used the river cottage recipe, halved the quantities and as it was such a hot day decided to forget about cooking indoors but use the BBQ instead.
The dough is very soft and sticky so handle it carefully and gently.
Preheat the flat top of the BBQ if you have one, use a double sheet of thick foil on the bars if you don’t.
Place the dough onto the BBQ and close the lid for 2 minutes.
As the base colours and the dough bubbles turn it over for another 2 to 3 minutes cooking.
Brush the naan with melted butter and dip into or wrap around the curry of your choice.