Flatbread
By Good Food
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
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Prep:20 mins
Cook:15 mins
Plus 1 hour 10 minutes proving. cook in batches - Serves 8
- More effort
Nutrition per serving
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kcal 255
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fat 5g
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saturates 1g
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carbs 48g
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sugars 0g
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fibre 2g
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protein 7g
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salt 1.3g
Ingredients
- 500g strong white flour
- 2 tsp salt
- 7g sachet fast-action yeast
- 3 tbsp olive oil
- 300ml water
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.
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.
