I want to eat "nan" even at home curry!

Japanese national dish?It is no exaggeration to say that curry is indispensable to our dining table.Recently, the number of types of retort curry that you can easily eat has really increased!I'm glad that the convenient retort curry can be eaten quickly even when I don't have time, and I'm sure many households have it on hand because it can be stored for a long time.Meat is used in many curries, and even vegetable curries may use ingredients such as pork extract and chicken extract.Until a while ago, retort vegetarian curry was only available from some manufacturers, and I couldn't buy it unless I went to an organic shop.Recently, the number of items sold by mail order has increased, and they are also sold by major manufacturers.

Is it "rice" that you want to eat with such curry?Or "Nan?

Since most households have rice, many people may combine rice at home and naan when eating out.Originally, naan is baked at a high temperature in a kettle called tandoori, so it may not be possible to bring out the authentic taste at home, but you can easily make it with a frying pan.You can also make vegetarian naan without using dairy products such as butter, milk and yogurt.

It is also good to put curry of various tastes on a plate little by little like an Indian restaurant and enjoy it.The usual dining table will also be gorgeous!


  • Organic strong flour 300g
  • Dry yeast (natural yeast) 6g
  • Sugar beet sugar 7g
  • Natural salt 2.5g
  • Warm water 180ml

How to make

1. Put strong flour, dry yeast, salt and sugar in a bowl and mix evenly.Add lukewarm water little by little and knead the dough.

2. Put the dough together, wrap it and leave it for about an hour to ferment. (Primary fermentation)
* The dough swells about twice.

3. Degas, cut the dough into 6 equal parts and lightly combine them one by one.Put it back in the bowl, wrap it and let it sit for about 15 minutes.

4. Place each dough on a chopping board that has been dusted (outside the amount), hold one in your hand and gently pull it while spreading it thinly with a rolling pin.
* You can use any shape you like, such as rolling it out.

5. Sprinkle some oil (outside the amount) on a frying pan and bake.When the surface swells up, turn it over.The back side is also baked and finished.

> Person who wrote this article

Chef Fumio Yonezawa

ORGANIC RECIPE editorial department

"ORGANIC RECIPE" is a recipe site provided by Organic Press. It is full of contents that you can enjoy, such as delicious organic recipes and special articles, with the concept of "living with handicrafts, where you can feel the seasons and seasons from the ingredients."

> original text: ORGANIC RECIPE

This article is a re-edited version of the "ORGANIC RECIPE" article published on October 2020, 9.

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