250 g strong white flour <br />
2 tsp caster sugar <br />
1/2 tsp salt <br />
1 x 7 g pack dried yeast <br />
150 ml warm milk<br />
2 tbsp olive oil <br />
50 g sultanas, finely chopped <br />
a little melted butter <p>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.</p>
<p>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.</p>
<p>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.</p>
<p>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.</p>
Naan Bread with Sultanas
No Indian meal is complete without naan bread. It tastes amazing when warm & is good for scooping up any leftover sauce from the curry.
