Curried Naan Bread - cooking recipe

Ingredients
    500 g strong white flour, plus extra for dusting
    1 1/2 teaspoons salt
    1 tablespoon olive oil, plus extra for frying
    50 g mild curry powder
    15 g yeast
    300 ml water
    100 g sultanas
    3 tablespoons mango chutney
Preparation
    Put the flour, salt, oil, curry powder, yeast and water into a bowl and mix together for 2 minutes. Tip out onto a lightly floured surface and knead for 5 minutes until the dough is soft and pliable. Leave to rise for 30 minutes.
    Grease and line a baking sheet. Incorporate the sultanas and chutney into the dough. Divide the dough into six pieces; place them on the baking tray and leave to rest for 1 hour.
    Turn the dough out onto a lightly floured surface and, using a rolling pin, flatten each piece into a circle, 251/2cm in diameter, put back on the tray and leave to rest for 5 minutes.
    Pour a little olive oil into a frying pan over a moderate and fry naan until browned on both sides. Set aside to cool slightly before serving.

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