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
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
- 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.
- 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.
- 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.
- 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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