for 4 person

Dough

400 g	white flour
1 ½ tsp	dry yeast
1 ½ tsp	baking powder
1 tsp	salt
2 dl	milk
80 g	plain yoghurt

Curry paste

1	onion
4 cm	ginger
2	garlic cloves
2 tsp	cumin
1 tsp	cinnamon
1	red chilli
2 tbsp	tomato puree
½ tsp	turmeric
½ tsp	salt

Cauliflower

1 ½ kg	cauliflower
1 tbsp	clarified butter
½ tsp	salt

1 glass	puréed tomatoes (approx. 350 g)
¾ dl	water
40 g	butter
80 g	plain yoghurt

How it's done

Dough

Place the flour, yeast, baking powder and salt in a bowl, mix. Add the milk and yoghurt, knead for approx. 5 mins. using the dough hook on a food processor. Cover and leave to rise at room temperature for approx. 1 hr.

Preheat the oven to 60°C, warm the platter and plates. Divide the dough into 8 portions, shape into balls. On a lightly floured surface, roll out each ball into an oval approx. 2 mm thick.

Naan bread

Cover and cook the flatbreads in a non-stick frying pan over a medium heat for approx. 3 mins. each until bubbles form on the surface. Turn the flatbreads, cover and cook for a further 2 mins. Remove, keep warm.

Curry paste

Peel and roughly chop the onion, ginger and garlic, place in a blender along with all the other ingredients up to and including the salt, puree until smooth.

Cauliflower

Separate the cauliflower into florets, peel and slice the stalks. Heat the clarified butter in a wok or a large non-stick frying pan. Add the curry paste and cauliflower, season with salt, stir fry for approx. 5 mins.

Add the tomatoes, water and butter, cover and simmer over a medium heat for approx. 25 mins. Mix in the yoghurt, plate up, serve with the naan bread.

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