A perfect match with Recipe ID: 1940202, Keema Curry
Put all the ingredients in a bowl, and knead well with your right hand.
When the dough comes together and no longer sticks to the bowl, take out onto a flour dusted work surface, and knead well with both hands for about 5 minutes.
Cover with a clean tightly wrung out moistened kitchen towel and rest for about 10 minutes at room temperature.
If the dough is too stiff, brush some cold water on the surface; if it's too soft flour it lightly to adjust. When the dough is smooth, form into a ball.
Put the dough on a dry cutting board, dust lightly with flour, and divide into 6 portions using a knife or a pastry scraper.
Round off each portion of dough with your palms.
Flour a square storage container with flour, and leave the dough in it to rise for about an hour.
This is the risen dough.
Dust with flour and stretch or roll out the dough to form a naan shape.
Heat up a frying pan over medium heat, spread thinly with oil and cook one side of the naan for 2 to 3 minutes. Turn over and cook the other side for 2 minutes.
It should be about this browned.
Story Behind this Recipe
I've uploaded a recipe for keema curry to COOKPAD. I've always bought naan bread from a store to eat with keema curry, but recently, I wanted to try making my own naan. So, I adapted a pizza crust recipe I use often (I'll upload the recipe soon) to make this.
This matches perfectly with Recipe ID: 1940202, Keema Curry. If you make the curry while the naan bread dough is rising, it's efficient. If you wrap up the naan in plastic wrap and microwave it for 20 seconds to warm it up, it will be puffy and delicious.