IMG_1878

Naan Khaane Kee Thaalee.

This is how you say ‘eating plate’ in Hindi (car – nee – kee – tar – lee).

So that’s what I’ve decided to call my naan bread that is also the plate for the curry.

I doubled the quantities for making a standard naan, rolled out the dough nice and large, placed it over a pre-heated upturned metal dish on a baking tray, and baked as normal with the oven dialled up to eleven (Spinal Tap reference) for about three minutes.

The Khaane Kee Thaalee shown above is just awaiting a final spell under the grill.

IMG_1867

To enjoy, simply break off pieces of naan from around the outer edges, scoop up the spicy contents from the centre, then finish of the remaining (now curry-flavoured) naan that lies beneath.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s