There is nothing better to soak up extra curry sauce than a piece of naan bread.

Ingredients

1/2 cup warm water
2 teaspoons active dry yeast
1 teaspoon sugar
2 1/2 cups all-purpose flour, plus extra for rolling
1/2 teaspoon salt
1/4 cup canola oil
1/3 cup plain yogurt
1 large egg
clarified butter, for frying

Directions

1. In a large bowl, stir together the water, yeast and sugar and let stand for 5 minutes, until foamy.
2. Stir in the flour, salt, oil, yogurt and egg and stir. Knead until you have a soft, pliable dough.
3. Cover with a tea towel and let rise until doubled in size; about an hour.
4. Divide the dough into 6 - 8 pieces and on a lightly floured surface, roll out each piece into a thin circle or oval.
5. Cook each naan in a nice hot skillet drizzled with clarified butter until blistered and cooked, flipping as necessary.
6. When the surface has big blisters and is golden on the bottom, flip it over and cook until golden on the other side.
7. Spread with butter before serving and add chopped garlic and herbs, if desire

Serve with

• Sheet Pan Chicken Tikka
• Thai Coconut Squash Soup