Total Time
2hrs 20mins
Prep 2 hrs
Cook 20 mins

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 Nutrition

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, 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.

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