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1. 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.
2. 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.
3. 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.

255 kcalories, protein 7g, carbohydrate 48g, fat 5 g, saturated fat 1g, fibre 2g, salt 1.3 g

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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

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Difficulty and servings

Makes 8 breads

Preparation and cooking times

Prep 30 - 40 mins

Cook 15 mins

Plus 1 hour 10 minutes proving. Cook in batches

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

255 kcalories, protein 7g, carbohydrate 48g, fat 5 g, saturated fat 1g, fibre 2g, salt 1.3 g

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