Homemade Garlicky Naan style flat bread

 Ingredients:

• 1 cup warm water
• 2 tbsp honey
• 2 1/4 tsp active dry yeast
• 3 1/2 to 4 cups all purpose flour
• 1/2 cup yogurt
• 2 tsp salt
• 1 tbsp garlic
• 1/2 tsp baking powder 

Instructions:

In a mixing bowl activate the yeast in the warm water (~110 degrees F).  If you have a cool house you will want to make sure to place your mixing bowl in a warm location so that the yeast will activate properly. 

Wait about 15 minutes

Add the flour, yogurt, salt, garlic, and baking power. Mix the dough until smooth. The dough may be slightly sticky but should form into a ball easily. If it's too sticky add more flour. Remove the dough ball and grease the bowl, place the ball back into the bowl, cover with cling film and let the dough rise for about an hour in a warm location. You want the dough to double in size

Remove the dough from the bowl and cut the ball into 8 equal portions. Roll each portion into its own ball. Using a rolling pin, roll them out one at a time on a floured surface into ovals about 1/4 inch thick. It's best to start cooking your first one while you roll out your second.

Cook the dough on a non-stick flat griddle or cast iron skillet over medium high heat. Once the skillet is nice and hot add a piece of dough and cook for 1 minute or until the dough begins to bubble and the bottom turns light gold. Flip and cook the second side for about 30 seconds to a minute.

Remove to a plate and cook the next piece. Continue until all 8 pieces are cooked. Cover with a damp tea towel and serve warm. 

Coconut Curry with Lentils and Tomatoes

 Ingredients

• 3 cups chicken broth
• 1 can coconut milk
• 3 medium yellow onions
• 3 jalapenos
• 1 can diced tomatoes
• 1 small bunch cilantro
• 3 inches of ginger root
• 6 cloves garlic
• 2 cups lentils
• 1/4 cup yogurt
• 2 tbsp curry powder
• 2 tbsp soy sauce
• 1 tbsp honey
• 3/4 tsp turmeric
• 1/4 tsp cinnamon
• 1/4 tsp cumin

Wash your produce. Quarter the onion, peel the garlic and ginger root, and remove the stems and seeds from the jalapenos. Strip the cilantro leaves from the stem. Set aside 1/2 of the cilantro for garlic. Place everything else into a food processor and lightly process until well chopped. 

Drain the tomatoes and add them to a crockpot with yogurt, coconut milk, chicken broth and lentils. Add your spices. Add the mixture from the food processor. Cook until lentils are soft and most of the liquid is absorbed. 

Mince the remaining cilantro for garnish.

Serve over basmati rice with fresh naan.