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Prep Time: 120 Minutes Cook Time: 20 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This recipe creates flavoursome, feather light naan breads - great for snacking, and a fabulous accompaniment to a host of Indian dishes. Time does not include rising time. 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 |
Directions:
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, 251/2cm 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.
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