Lamb korma is a rich, aromatic Mughlai curry with a creamy, nutty sauce, and it begs for something to soak up every last drop. While steamed rice is common, a warm, soft bread is the traditional and arguably more satisfying partner, letting you scoop up tender lamb and sauce in every bite. This article covers the best breads to serve with lamb korma, including a foolproof stovetop naan recipe and how to choose or make alternatives like roti or paratha.
Ingredients
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 teaspoon (5 g) instant yeast
- 1 teaspoon (5 g) sugar
- 1/2 teaspoon (3 g) salt
- 1/2 cup (120 ml) warm water (about 110°F / 43°C)
- 1/4 cup (60 g) plain yogurt, at room temperature
- 2 tablespoons (30 ml) olive oil or melted ghee, plus more for brushing
- 2 tablespoons (30 g) melted butter or ghee, for brushing after baking
- Optional toppings: 2 cloves garlic (minced) and 2 tablespoons fresh cilantro (chopped)
Instructions
- In a large bowl, whisk together the flour, yeast, sugar, and salt. Make a well in the center.
- Add the warm water, yogurt, and olive oil to the well. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, until smooth and elastic. The dough should be soft but not sticky; add a little flour if needed.
- Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
- Punch down the dough and divide into 4 equal pieces. Roll each piece into a ball, then flatten into a teardrop or oval shape about 1/4-inch (6 mm) thick.
- Heat a cast-iron skillet or heavy-bottomed pan over high heat until smoking. Do not add oil.
- Place one naan in the dry skillet. Cook for 1–2 minutes, until bubbles form on the surface and the bottom is golden brown. Flip and cook the other side for 1–2 minutes, until cooked through and charred in spots.
- Remove from the pan and immediately brush with melted butter or ghee. If using garlic, sprinkle the minced garlic and cilantro over the hot naan.
- Repeat with remaining dough. Keep cooked naan wrapped in a clean kitchen towel to stay warm.
Tips
- Substitutions: No yogurt? Use 1/4 cup (60 ml) milk mixed with 1 teaspoon lemon juice. No yeast? Use 1 teaspoon baking powder and 1/2 teaspoon baking soda, and skip the rise time—just rest the dough for 15 minutes.
- Storage: Store leftover naan in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Reheat in a dry skillet or oven.
- Common mistake: Don’t roll the naan too thin, or it will become crisp like a cracker. Aim for about 1/4-inch thickness.
- Equipment: A cast-iron skillet gives the best char. If you don’t have one, use a non-stick pan and cook over medium-high heat.
Serving Suggestions
Serve the naan warm alongside a bowl of lamb korma. Tear off pieces to scoop up the meat and sauce. For a complete meal, add a side of cucumber raita (yogurt with cucumber and mint) to cool the palate, and a simple salad of sliced onions, tomatoes, and lemon wedges. You can also serve the naan with extra butter and a sprinkle of chaat masala for a tangy kick.
Variations
- Garlic Naan: Brush the cooked naan with garlic-infused butter and sprinkle with fresh cilantro.
- Butter Naan: Skip the garlic and simply brush generously with melted butter.
- Whole Wheat Roti: Replace half the all-purpose flour with whole wheat flour and use water instead of yogurt for a denser, more rustic bread.
- Stuffed Paratha: Roll the dough into a circle, place a spoonful of spiced mashed potato or paneer in the center, fold and roll out again, then cook on a griddle with oil.
Storage and Reheating
Store leftover naan in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, place in a dry skillet over medium heat for 1–2 minutes per side, or wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes. Avoid microwaving, as it makes the naan rubbery.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough and let it rise in the refrigerator overnight. The next day, let it sit at room temperature for 30 minutes before shaping and cooking.
Why is my naan not puffing up? The pan needs to be very hot. If the pan isn’t hot enough, the naan will cook slowly and not puff. Also, make sure your yeast is fresh and the water is warm (not hot) to activate it.
Can I use bread flour instead of all-purpose? Yes, bread flour will give a chewier texture. You may need to add a little extra water, as bread flour absorbs more liquid.
What if I don’t have a cast-iron skillet? Any heavy-bottomed pan will work. Just make sure it’s preheated well. You can also cook naan directly on a gas flame using tongs for a charred effect, but be careful.
How do I keep naan warm for a party? Stack the cooked naan on a plate, cover with foil, and place in a 200°F (95°C) oven for up to 30 minutes. Brush with butter just before serving.
Can I make this gluten-free? You can substitute a 1:1 gluten-free flour blend, but the texture will be more delicate and may not puff as much. Add 1/2 teaspoon xanthan gum if your blend doesn’t include it.
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