Here’s another great British Indian restaurant recipe for you!
I love to try new things. Not just the Indian food which you all know I enjoy but also other food from around the world.
I recently visited The 1875 Restaurant near Leeds and was introduced to some amazing new recipes. You may have already read the Goan vindaloo recipe I learned from chef Vivek Kashiwale while I was there.
This is the rosemary and garlic naan they served with the vindaloo. Well, almost. I’ve changed it slightly for the home chef. At The 1875, their naans are cooked in a large tandoor oven with a good quality dried rosemary which tastes fantastic.
I have used my pan-fried naan recipe here which works very well. Here is the link.
By the way, if you find yourself at Leeds train station and want to try a excellent new, authentic Indian restaurant, get yourself out to Menston. The restaurant is right above the station and well worth a visit!
International & UK Orders
- 1 batch of my naan dough
- 2 tablespoons dried or 3 tablespoons fresh rosemary smashed to a powder
- 100ml extra virgin olive oil
- A pinch of salt
- 6 cloves garlic - cut into thin slivers
- Heat the olive oil over medium heat.
- When hot, cook the garlic gently until it is soft. Be very careful not to burn the garlic. This should take about ten minutes.
- When the garlic is nice and soft, add a pinch of salt and add the rosemary. Set aside.
- Divide the naan dough into eight individual balls.
- Roll them out into round discs about 3mm think.
- Now heat a dry frying pan over high heat and place one of the naans in it.
- After about three minutes, the naan will begin to brown on the underside and bubbles will form on the top.
- When the bubbles are quite large - like a naan - turn it over and brown the top for about a minute.
- Turn the naan over again and brush with the olive oil, garlic and rosemary mixture.
- Keep warm in a low oven and repeat with the other naans.