Naan

Most any saucy curry is best served with warm naan, a chewy Indian flatbread that’s easier to make than you might think. Stir the dough together, let it rise, then roll out rough circles and cook in a hot, heavy skillet; add a drizzle of oil and dab of butter in between frying each naan, for a golden, buttery crust. So worth the effort. The only problem is, very few may actually make it to the table. (Bonus: leftovers make great pizza crusts.)