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Curried flatbread

Curried flatbread

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(5 ratings)

Prep: 30 mins - 40 mins Cook: 15 mins Plus 1 hour 10 minutes proving. cook in batches

Moderately easy

Makes 8 breads
A spicy naan bread - a great side dish for an Indian meal - dry-fried in just five minutes

Nutrition and extra info

  • Freezable

Nutrition

  • kcalories255
  • fat5g
  • saturates1g
  • carbs48g
  • sugars0g
  • fibre2g
  • protein7g
  • salt1.3g
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Ingredients

  • 500g strong white flour
  • 2 tsp salt
  • 7g sachet fast-action yeast

    Yeast

    yee-st

    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 300ml water
  • 100g sultanas
  • 50g mild curry powder
  • 3 tbsp mango chutney

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Method

  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.

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Comments, questions and tips

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Comments (7)

lewiss's picture

does anyone knows how to make onion bhajis in the oven please help if you can

marola's picture
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Made half the mixture into curried flat bread. I didn't have any curry powder so I spread the bread with a little curry paste. I also didn't have any chutney but I don't think I would have used it anyway. We enjoyed them with Lesley Waters sweet potato curry. I will make the other half into a pizza base for tonights meal. Times are hard!!
In answer to the above question I would make the flat bread very thin and bake in the oven at 220C/fan 200C/gas 7.

marola's picture
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Girl flower, as I understand it, proving (as a bread making term) means to allow the yeast time to work and for the bread to rise. Often this is done twice, firstly in a clean mixing bowl and then again once you have shaped the bread. There are different methods of getting the bread to rise (prove). You can cover the bowl or tray with a damp cloth or put the bowl or tray inside a plastic bag. To speed the process up you can put the bowl or tray (with cloth or bag) in a warm place like an airing cupboard, never use direct heat. Hope this hasn't confused you more.

purpleflufff's picture

Want to make this as it looks yummy but what does this mean..."Put the pieces on a lightly floured baking tray to prove for a further 5 mins." no idea what proving is? is it cooking or leaving it to chill or what? please help!

farausta's picture

What temperature would you bake the breads at in the oven?

brian45920's picture

The inclusion of the chutney ended up creating a hell of a mess. Subsequently I dropped that step and love the result.

*****

'll settle for asterisks as I do not have stars on my keyboard

weeble's picture
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I used my breadmaker to mix & prove the dough. We ate with a Vegetable Korma. I am looking forward to trying variations!

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