Red Lentil Curry with Naan

For the naan, pour milk into a suitable bowl, mix in sugar and yeast and stand until the mixture begins to foam.

Pour the flour into a large bowl, stir in a little salt and baking powder. Add the yeast milk and stir in lightly. Mix the oil, yogurt and egg yolks. Add to the flour bowl form and knead everything together until smooth.Put a quarter tsp of sunflower oil or other vegetable oil in a large enough bowl and roll the ball of dough around in it.

Cover the baking bowl with plastic wrap and let the dough rise in a warm place for about 1 hour until doubled in size.

Knead the dough repeatedly, divide into 4 equal-sized balls and cover with a dishcloth.

Roll out the first ball thinly with a little bit of flour. Put the dough in a hot frying pan with a little bit of clarified butter and fry it on one side until it blisters. Then turn to the other side and cook briefly. Bring the patties to the table warm! For the lentil curry, put the red lentils in a large sieve and rinse well with cold water. Place the lentils in a saucepan with the vegetable soup, bring to the boil and cook at a moderate temperature with the lid on for about 15 minutes until soft.

Blanch the tomatoes with hot water, remove the peel, cut the tomatoes into quarters, remove the seeds and finely dice the flesh. Cut the chili in half, remove the seeds.

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