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Naan Bread with Sultanas

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Naan Bread with Sultanas

No Indian meal is complete without naan bread. It tastes amazing when still warm from the oven and is good for scooping up any leftover sauce from the curry.

Ingredients

250 g strong white flour
2 tsp caster sugar
1/2 tsp salt
1 x 7 g pack dried yeast
150 ml warm milk
2 tbsp olive oil
50 g sultanas, finely chopped
a little melted butter

Method

  1. Put the flour, sugar, salt and yeast into a mixing bowl. Add the milk and oil and mix together using a wooden spoon until the dough is formed. Tip the dough out onto the work surface and knead for about 8 minutes, until you have a smooth dough.
  2. Put the dough into an oiled bowl and cover with cling film. Leave in a warm place for about an hour until doubled in size.
  3. Put the dough on a clean work surface and knead for a few minutes. Divide into 5 pieces. Roll out each ball to a thin circle. Put the chopped sultanas on one half of the dough. Brush the edge with a little water, then fold over the other half to make a parcel. Pinch the edges together. Re-roll the dough into an oval shape. Brush with melted butter.
  4. Pre-heat the grill to the highest setting. Put a flat baking sheet under the grill for 5 minutes to get very hot. Put the naan bread on the hot sheet, butter side up, and grill for 2 minutes until golden and the naan bread has puffed up. Brush with a little extra butter to serve.

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