Curried Naan Bread

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.

• Ready In: 2 hrs 20 mins
• Serves: 6

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, 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.