Nan Bya with Chickpea Curry
The Quirky Foodster Team
Ingredients
- Plain flour — 2 cups (250 g / 9 oz)
- Active dry yeast — 1 tsp
- Warm milk — 1/2 cup (120 ml / 4 fl oz)
- Yoghurt — 1 tbsp
- Sugar — 1 tsp
- Salt — 1/2 tsp
- Cooked chickpeas — 2 cups (340 g / 12 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Turmeric — 1 tsp
- Curry powder — 1 tsp
- Oil — 2 tbsp
- Water — 1 cup (240 ml / 8 fl oz)
Method
- Dissolve the yeast and sugar in the warm milk and let sit for 10 minutes until foamy.
- Combine the flour and salt in a bowl, then add the yeast mixture and yoghurt, kneading for 8 minutes into a smooth, soft dough.
- Cover and let rise for 1 hour, or until doubled.
- For the curry, heat the oil in a saucepan and sauté the onion and garlic until softened.
- Add the turmeric and curry powder, cooking briefly, then add the chickpeas and water, simmering for
- 15 minutes until thickened.
- Divide the risen dough into portions, roll or stretch each into an oval, and cook on a hot dry pan for
- 2–3 minutes per side until puffed and lightly charred.
- Serve the warm nan bya alongside the chickpea curry.
Introduction: Soft, chewy Burmese flatbread served alongside a mild, spiced chickpea curry, a filling breakfast reflecting Myanmar’s South Asian culinary links.
Cultural Background: Nan bya, similar in name and technique to South Asian naan, was brought to Myanmar through Indian trade and settlement, and pairing it with a simple chickpea curry has become a well-loved breakfast, especially in Yangon’s tea shops.
Tips: Let the dough rise fully for the softest, chewiest nan bya. Simmer the chickpea curry until it thickens to a good dipping consistency.
Variations: Brush the cooked nan bya with a little melted butter or ghee. Add a boiled egg on the side for a heartier breakfast.
Storage: Store cooled nan bya in an airtight container at room temperature for up to 1 day; refrigerate curry for up to 3 days.
Reheating: Warm nan bya briefly in a dry pan; reheat curry gently on the stovetop.
Nutrition: Per serving (approx.): 380 kcal, 14 g protein, 10 g fat, 58 g carbohydrate.
FAQs:
Q: Is nan bya the same as Indian naan?
A: They share a name and technique, though nan bya has
Q: Can the curry be made spicier?
A: Yes, add a chopped chilli or extra curry powder to taste.
- Plain flour — 2 cups (250 g / 9 oz)
- Active dry yeast — 1 tsp
- Warm milk — 1/2 cup (120 ml / 4 fl oz)
- Yoghurt — 1 tbsp
- Sugar — 1 tsp
- Salt — 1/2 tsp
- Cooked chickpeas — 2 cups (340 g / 12 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Turmeric — 1 tsp
- Curry powder — 1 tsp
- Oil — 2 tbsp
- Water — 1 cup (240 ml / 8 fl oz)
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