Curried Naan Bread
Pan-cooked sultanas and mango chutney, warmed with curry powder, a South Asian bread.
2 hr 20 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 120 min · Cook 20 min · 140 min total
- medium
- 1
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.
- 2
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.
- 3
Turn the dough out onto a lightly floured surface and, using a rolling pin, flatten each piece into a circle, 25½cm in diameter, put back on the tray and leave to rest for 5 minutes.
- 4
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
