Best of all, naan is incredibly easy to make and we don’t need any specialized molds or pans. Standard ramekins are perfectly sized for these bread bowls and they’re an unsung kitchen hero, great for baking as well as serving.
Naan is usually brushed with butter as soon as it comes off the grill or out of the oven. This is almost always an excellent idea – because butter – but slightly less necessary when we’re immediately filling the bread bowls with velvety rich curry. It’s up to you; if you’re saving some bread bowls for another meal, wait to brush them with butter until reheating.
A quick, easy curry is one of my go-tos for cozy winter dinners; I’m sharing my favorite butter masala with fresh paneer later this week!
There's nothing better than naan bowls filled with hot curry - breaking off the edges to dunk in creamy, rich sauce is the perfect way to enjoy both dishes!
- 4 cups flour
- 2 t. instant yeast about 1/4 oz.
- 2 t. salt
- 1 T. sugar
- 1 cup plain yogurt
- 3/4 cup whole milk
Combine flour, yeast, salt, and sugar together in a large bowl. Add yogurt and milk, then knead until dough comes together in a smooth ball.
Knead for 5 more minutes. Cover bowl with plastic wrap and let rise until doubled, about 2 hours.
Turn dough onto a floured surface and divide into 12 equal pieces. Roll each into a ball and cover with a floured towel. Let rise until doubled, about 2 hours.
Preheat oven to 500°.
Roll each ball into a disk about 1/4" thick and 7" in diameter.
Cover the exterior of oven-safe ramekins with foil and set upside-down on a baking sheet. Spray ramekins with nonstick oil, then drape dough over each ramekin. The dough should almost - but not quite - touch the baking sheet. Prick the flat top of the dough with a fork several times.
Bake at 500° for 8 minutes. Lift the naan off of the ramekins and set the ramekins aside. Set the bread bowls right-side-up on the baking sheet and broil for 1-2 minutes, until insides are golden.
Fill the naan bowls with your favorite curry and serve hot!