Dissolve the sugar in water in a microwave to prepare simple syrup.
Combine the ● ingredients. Put in a bread maker, and wait until the 1st rising is finished.
(When you are kneading by hand) Put the ● ingredients and dry yeast into a bowl, and mix with the liquid mixture.
It has a high water content, so it will stick to your hands, but after 5 ~ 10 minute of kneading it firm up and come off easily
Let the dough rest for about 40 minutes in a warm place until doubled in size.
Divide into 6 portions, and roll into balls.
Put one in your hands, and form into a teardrop shape, then roll it out.
Place the dough in a heated frying pan over a medium heat, and pan-fry for about 2 minutes until the colour changes from white to a cream colour.
Flip, and pan-fry briefly.
Brush with the syrup, and it's done
Serve with curry such as Recipe ID: 756718
Story Behind this Recipe
I used to go to a restaurant that specialised in curry, and the Indian chef made really great authentic Indian curry. The naan from that restaurant was amazing.
Pan-fry the naan well until until it changes colour from white to cream. It will make the naan fluffy. Stretching out the dough by hand instead of using a rolling pin makes the surface bumpy, and looks more like authentic naan. Authentic naan for curry is usually brushed with simple syrup, and goes well with spicy curry.