Slow Cooker Beef Madras Curry

Equipment

• Stand Mixer
• Mixing Bowl
• Cast iron griddle or heavy based frying pan
• Pastry brush

Ingredients

Naan Bread

• 500 g bread flour
• 1½ teaspoons sugar
• 1½ teaspoons salt
• 2 teaspoons instant yeast I use Doves Farm
• 3 tablespoons natural yoghurt
• 5 tablespoons rapeseed or vegetable oil
• 250 to 275 ml water

Garlic Butter Topping

• 1 clove garlic – crushed
• 50 g salted butter
• 2 tbsp Optional: freshly chopped coriander or parsley.

Instructions

1. Add the bread flour, sugar, salt, instant yeast, yoghurt, oil and water to the mixing bowl of a stand mixer fitted with a dough hook.
2. Knead on a low setting for 10 minutes until the dough is smooth and elastic. Alternatively, mix by hand and knead for 10 to 15 minutes.
3. Transfer dough to an oiled mixing bowl and cover. Leave in a warm place to prove for an hour or until doubled in size.
4. Place your dough onto a lightly floured work surface and divide into 6 equally sized balls (approx 150g each)
5. Cover with a damp tea towel and leave for ten minutes while you preheat your cast iron griddle / pan.
6. Preheat a heavy based frying pan or cast iron griddle on a medium to high heat for at least 5 minutes.
7. Shape your dough balls by hand into thin pizza shapes and cover.
8. Melt the butter in a small pan on a low heat and add the crushed garlic. Continuing warming for one minute and remove from the heat.
9. Stretch a couple of Naan into tear shapes and place onto the hot griddle or pan for 3 to 4 minutes.
10. Turn over and brush with garlic butter. Cook for another 3 minutes before brushing with more garlic butter and chopped coriander or parsley and wrapping in a tea towel.