Curried flatbread

400 kcal or less curry curry powder fruity bread indian food mains mango chutney naan over an hour sultana sultanas white flour yeast

N/A

Makes 8 breads

Source

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

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.