Curried flatbread
By Good Food
A spicy naan bread – a great side dish for an Indian meal – dry-fried in just five minutes
-
Prep:40 mins
Cook:15 mins
Plus 1 hour 10 minutes proving. cook in batches - More effort
Nutrition per serving
-
kcal 255
-
fat 5g
-
saturates 1g
-
carbs 48g
-
sugars 0g
-
fibre 2g
-
protein 7g
-
salt 1.3g
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
Tip
Make it differentTake a batch of flatbread dough and spread over either 50g chopped brie and 50g cooked, sliced onions, or 50g crumbled Stilton and 50g toasted chopped walnuts. Fold and divide as in curried flatbread recipe, then cook as step 2.
Method
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.
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.
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.
