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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

  • Prep: 20 mins
    Cook: 15 mins
    Plus 1 hour 10 minutes proving. cook in batches
  • Makes 8 breads
  • More effort
  • Makes 8 breads
  • More effort
  • Calories 255
  • Carbohydrates 48
  • Saturated Fat 1
  • Sugar 0
  • Protein 7
  • Fat 5
  • Fibre 2
  • Salt 1.3

Nutrition per serving

  • Calories 255
  • Carbohydrates 48
  • Saturated Fat 1
  • Sugar 0
  • Protein 7
  • Fat 5
  • Fibre 2
  • Salt 1.3

Ingredients

  • 500g strong white flour
  • 2 tsp salt
  • 7g sachet fast-action yeast
  • 3 tbsp olive oil
  • 300ml water

Method

  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.

  2. Divide the dough into 8 pieces, about 250g each, and use a rolling pin to flatten each one into a circle, 15cm in diameter, about 1cm thick. Then leave the pieces on a lightly floured baking tray to prove for 5 mins. Heat a large frying pan to a medium heat and dry-fry each piece until browned on both sides, about 5 mins in total. Set aside to cool slightly before serving.