I have a love hate relationship with daylight saving time. I love the extra hour of sunlight, but I hate loosing an hour of sleep and the week it seems to take for my body to get back in time. Even though I really wanted to sleep in I got my tail out of bed and went to Barre class, but then later in the day at about 4:30 I passed out on the sofa cold and didn’t wake up until 8:30 pm. Curse you daylight savings!
But, before I passed out on the sofa and drooled for 4 hours, I got some super sweet cooking done. When OB and I were in Tulsa there was an Indian restaurant that we frequented called India Palace. This place was amazing and legit! Also, it was never a complete meal without fresh naan bread.
I was craving some warm soft and crispy naan, so I got to work and made some myself! Warm delicious naan brushed with fragrant curry butter. Yes! You heard me right curry butter.
But, naan is made for dipping so, I also made some spicy hummus and yogurt dip. Hummus and I have a very close relationship, it then when I want to dip my veggies and spread on my sandwich. I love yogurt dips, which can also double as a great marinade. This yogurt dip is basically a tzatziki with a few extras tossed in like feta and cumin.
But, that is not all the dipping going on! Remember the curry butter? Keep it warm and using for dipping, it’s freaking amazing! Like curl your toes and do a happy dance amazing. OB and I stood int he kitchen wolfing down and dipping pieces of warm naan while humming and dancing for joy. It was dipping madness!
If you have never had naan you MUST make it now or at least very, very soon! Naan bread should be a part of everyone’s life.
- 1 teaspoon active dry yeast
- 2 teaspoons sugar
- 2 cups all-purpose flour, plus more for rolling
- 1 teaspoon fine sea salt
- 1/8 teaspoon baking powder
- 3 tablespoons plain yogurt
- 2 tablespoons extra-virgin olive oil
- Melted curry butter for slathering on the finished naans, recipe follows
- Coarse sea salt for sprinkling
- 2 sticks of salted butter
- 1 1/2 tablespoons curry powder
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 2 15 oz cans garbanzo beans, drained, reserve 2 tablespoons of liquid
- 4 cloves garlic
- 2 teaspoons cumin
- 1 lemon, juiced and zested
- 1 tablespoon sriracha or harissa
- 1/4 cup olive oil
- 1 cup greek yogurt
- 1/2 cucumber, small diced
- 1 clove garlic
- 4 sprigs mint, minced
- 2 oz feta cheese
- 1 teaspoon cumin