- 450g strong bread flour, plus extra to roll out
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 7g sachet fast action yeast
Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…
- 350ml warm water
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 8 tsp mango chutney
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Mix the flour in a bowl with 2 tsp salt and the yeast. Make a well, add the water and oil then mix to a rough dough. Leave it to sit for 5 mins as it is. Flour the work surface and hands, then knead the dough for 1-2 mins until smooth and springy. Leave it to sit for 10 mins in a warm place, covered with oiled clingfilm. Don’t worry about waiting for it to double in size.
Cut the dough in to 8 even pieces, roll each one out into a thin circle. Spoon 1 tsp mango chutney into the middle of the circle, then fold one side over to make a semi-circle shape. Press the edges together. Heat the grill to high. Dust a baking sheet with flour, then grill the breads for 1 ½-2 mins on each side until puffed and golden. You’ll need to do this in a few batches. Serve with the curry.
Letting the dough sit after mixing the liquid into the dry dramatically cuts the time it takes to knead.