Flatbread
Indian flatbreads (naan) can be shallow-fried or baked and they only need 15 mins to cook. Perfect for mopping up the sauce of a lovely, homemade curry
Curried flatbread
- Preparation and cooking time
- Prep: -
- Cook:
- Plus 1 hour 10 minutes proving. cook in batches
- More effort
- Makes 8 breads
Skip to ingredients
- 500g strong white flour
- 2 tsp salt
- 7g sachet fast-action yeast
- 3 tbsp olive oil
- 300ml water
- 100g sultanas
- 50g mild curry powder
- 3 tbsp mango chutney
Nutrition: per serving
- kcal255
- fat5g
- saturates1g
- carbs48g
- sugars0g
- fibre2g
- protein7g
- salt1.3glow
Method
step 1
Mix the flour, salt, yeast and oil in a large bowl and add enough water to make a soft, but not sloppy, dough. Knead well. Put into a lightly oiled bowl to rise for 1 hr until doubled in size.
step 2
Roll out the dough into a square 25cm in diameter on a lightly floured surface. Then spread over the sultanas, curry powder and chutney leaving a 1cm gap around the edges. Fold over one side of the dough (like a book) and press down to seal. Roll the dough out again to the same size. Divide the dough into 8 pieces, about 250g each, and use a rolling pin to flatten each one into a circle, 15cm in diameter and about 1cm thick. Put the pieces on a lightly floured baking tray to prove for a further 5 mins.
step 3
Heat a large frying pan to a medium heat and dry-fry each piece of dough until browned on both sides, about 5 mins in total, then set aside to cool slightly before serving.
