I'm loving this focus on getting a Bake of the Week up every week. I've always baked since getting my own house but haven't always been so religious about photographing them and finishing off my bakes properly.
Having to have a recipe to share and a decent pic every week is also challenging me to make things I've either a) not made before or b) not made for years.
I've talked before about my battles with yeast - I don't want to brag or tempt disaster, but I think I've finally cracked this proving lark. I turn on one of my ovens for about 10 minutes, allow to come up to about 140C then turn it off and leave the door shut until my dough is ready to start proving. I know now that dough cannot be rushed - I always leave an extra half an hour on top of the advised time to prove, if I'm following someone else's recipe.
Naan bread is one of those items that I tend to pick up in the supermarket and have hanging around. I'm ashamed to say, that over the years, we have thrown a LOT of out of date Naans away that we have forgotten about. Well, no more - this recipe made 6 decent sized Naans. We ate 3 between us and I've frozen the other 3. I added sweetened desiccated coconut to half of the Naans for a slight Peshwari tough but didn't want to go the whole hog and put sultanas in. My girls react like I'm trying to poison them if they see me adding sultanas or raisins to most recipes.
Perfect served with this vegetarian chickpea and lentil curry