- ½ a 500g pack ciabatta or plain bread mix, plus extra for rolling out (we like Wrights)
- 3 tsp cumin or kalonji (black onion) seeds
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 1 tbsp oil, plus a little extra for oiling
- 3 onions, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 300g potatoes, peeled and chopped into cubes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 4 tsp curry powder
- 100g frozen peas
- 3 tbsp mango chutney
- few leaves from a small bunch mint (use the rest in a salad)
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Tip the bread mix into a large bowl with 2 tsp of the cumin seeds, then make up according to pack instructions. Leave in an oiled bowl, covered with a damp tea towel, while you make the pizza topping.
Put on a kettle of water. Heat the oil in a large pan, then cook the onions and potatoes for 10 mins, regularly splashing in a little hot water to keep the mixture slightly saucy. Stir in the curry powder and remaining seeds, then cook for another 5 mins until the potatoes are tender. Remove from the heat and stir in the peas.
Heat the oven to its highest setting. Quarter the dough then, using a little more bread mix to help, roll and stretch into 4 naan-shaped bases. Transfer to a large baking sheet, spread with the mango chutney and spoon over the curried potatoes and peas. Bake for 10 mins until crisp, scatter with mint and serve with Raita salad (see recipe, below).
Serve with Raita saladHalve and slice 1 cucumber, then tip into a bowl. Stir in 250ml low-fat natural yogurt, most of the leaves from a small bunch of mint, roughly chopped, and some seasoning.