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.
Provided by English_Rose
Categories Breads
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 483.9, Fat 4.6, SaturatedFat 0.7, Sodium 592.1, Carbohydrate 98.5, Fiber 6.8, Sugar 10.4, Protein 13.3
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