The Chef

Restaurants

Meals

Drinks

Restaurants›Twisted Indian North Barrie›Family Meal For 4 Recipe

Family Meal For 4 Recipe

Name: Twisted Indian North Barries Family Meal For 4 Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 cups all-purpose flour; 2 tsp active dry yeast; 0.75 cups warm water; 0.5 cups plain yogurt; 0.25 cups milk; 1 tsp sugar; 1 tsp salt; 0.5 tsp baking powder; 2 tbs vegetable oil; 2 tbs butter (for brushing); 2 cloves garlic (optional, minced); 2 tbs fresh cilantro (optional, chopped); 2 cups plain yogurt (full-fat or Greek); 0.5 cup cucumber (peeled, seeded, grated or finely diced); 0.5 tsp ground cumin; 0.75 tsp salt; 1 tbs fresh mint (optional, chopped); 1 tsp lemon juice; 0.25 tsp black pepper; 6 cups mixed salad greens (or romaine + arugula); 1 cup cherry tomatoes (halved); 1 cup cucumber (sliced); 0.25 cup red onion (thinly sliced); 3 tbs olive oil; 1 tbs red wine vinegar; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 each lemon (optional, for squeezing)

Inspired by Twisted Indian North Barrie

Time1h 30m

Serves4

Includes Naan, Yogurt and Salad

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Naan

3 cups 00 bread flour

2 tsp Active dry yeast

3/4 cups warm water

1/2 cups plain yogurt

1/4 cups Milk

1 tsp sugar

1 tsp Celtic sea salt

1/2 tsp Baking powder

2 tbs Tuscany sunflower oil

2 tbs butter (for brushing)

2 cloves garlic (optional, minced)

2 tbs fresh cilantro (optional, chopped)

Yogurt Sauce (Raita)

2 cups plain yogurt (full-fat or Greek)

1/2 cup cucumber (peeled, seeded, grated or finely diced)

1/2 tsp Ground cumin

3/4 tsp Celtic sea salt

1 tbs fresh mint (optional, chopped)

1 tsp ReaLemon lemon juice

1/4 tsp black pepper

Simple Side Salad

6 cups mixed salad greens (or romaine + arugula)

1 cup cherry tomatoes (halved)

1 cup cucumber (sliced)

1/4 cup red onion (thinly sliced)

3 tbs olive oil

1 tbs red wine vinegar

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 each lemon (optional, for squeezing)

Method

Naan

Activate yeast & mix wet ingredients

In a small bowl combine warm water (about 105–110°F / 40–43°C), sugar and active dry yeast. Stir and let rest 5–7 minutes until foamy. In a larger bowl whisk together yogurt, milk and 1 tablespoon vegetable oil. Add the foamed yeast mixture and stir to combine.

Combine dry ingredients

In a separate large bowl whisk together all-purpose flour, salt and baking powder.

Form dough

Make a well in the dry ingredients and pour in the wet mixture. Stir with a spatula until a shaggy dough forms. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. If dough is sticky, add up to 2 tablespoons more flour, a little at a time.

First rise

Lightly oil a clean bowl with remaining 1 tablespoon vegetable oil. Place dough in bowl, cover with plastic wrap or a damp towel, and let rise in a warm place about 45–60 minutes until roughly doubled.

Divide and rest

Punch down the dough and divide into 8 equal pieces (for 4 people, 2 naan each). Roll each piece into a ball, then flatten slightly. Cover with a towel and let rest 15 minutes to relax the gluten.

Shape and cook

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. On a lightly floured surface, roll a dough ball into an oval or round about 7–8 inches across (thinner for crisper naan, thicker for softer). Place the rolled naan in the hot, dry skillet. Cook 1–2 minutes until bubbles form and underside has brown spots. Flip and cook 1–2 more minutes until cooked through and charred in spots. Adjust heat as needed so they do not burn.

Optional garlic butter and finish

Melt butter and stir in minced garlic and chopped cilantro. Brush warm naan with garlic butter as soon as they come off the skillet. Keep cooked naan wrapped in a clean kitchen towel to stay warm and soft while you cook the rest.

Yogurt Sauce (Raita)

Prepare cucumber by grating or finely dicing. If grated, squeeze lightly in a towel to remove excess moisture so the raita isn't watery. In a medium bowl combine the plain yogurt, drained cucumber, ground cumin, salt, black pepper, lemon juice and chopped mint if using. Stir until smooth and taste; adjust salt or lemon as needed. Chill in the refrigerator for at least 15 minutes to let flavors meld before serving.

Simple Side Salad

Assemble salad

In a large bowl combine mixed salad greens, halved cherry tomatoes, sliced cucumber and thinly sliced red onion.

Make dressing and toss

In a small bowl or jar whisk together olive oil, red wine vinegar, salt and black pepper (and a squeeze of lemon if using). Pour dressing over salad and toss gently to combine just before serving so greens stay crisp.