Curried Naan with Sultanas
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086-115 Flat Breads PH Bread Final.indd 96 10/12/2012 11:18 CURRIED NAAN WITH SULTANAS Traditional naan bread is baked on the side of a tandoor oven Extract taken from Paul but you can make a very good version by cooking the flatbreads Hollywood's Bread by Paul in a frying pan. My recipe includes curry powder, sultanas, Hollywood. Bloomsbury, £20 mango chutney and fresh mango, so it’s like a curry and a bread all wrapped up in one. Everyone loves this bread, whether you eat it as a starter with a dip or serve it alongside a favourite curry, to mop up the juices. MAKES 4 NAAN 250g strong white bread Put the flour and curry powder into a large bowl and add the salt to one flour, plus extra for side of the bowl and the yeast to the other. Pour in 140ml of the milk dusting and mix together, using the fingers of one hand. Add as much of the 1 tbsp mild curry powder remaining milk as you need to get a smooth, soft dough that comes 5g salt away from the sides of the bowl. 5g fast-action dried yeast Pour a little oil onto a work surface and tip the dough onto it. Knead for 160ml tepid milk 5–10 minutes or until you have a smooth, elastic dough. Put into a lightly Olive oil for oiling and oiled bowl and leave to rise for 1 hour (it doesn’t need to rise much). frying ½ ripe but firm mango Peel the mango and cut into 5mm cubes. Tip the dough onto a lightly 50g sultanas floured surface and put the mango, sultanas and chutney on top. Knock 1 tbsp mango chutney back the dough to expel the air, incorporating the filling as you do so, by repeatedly folding the dough over the ingredients and pressing firmly. Divide the dough into 4 equal pieces and shape each into a ball. Flatten each ball with your fingertips, then roll out into a circle, 3–5mm thick. Leave them to rest, covered with a clean tea towel, for 30 minutes. Heat up a frying pan over a high heat, then add 1 tsp oil. Lay one circle of dough in the pan, pulling it through the oil as you do so to ensure it is lightly coated. Cook for a couple of minutes until the bottom is patched with brown, then turn over and cook the other side for a minute or two, pressing down a few times with a spatula. Once cooked, remove and keep warm in a cloth. Cook the rest of the naan in the same way, adding 1 tsp oil to the pan first each time. Eat warm with curry. Step photographs overleaf flatbreads 97 086-115 Flat Breads PH Bread Final.indd 97 10/12/2012 11:19 Incorporating the filling while Dividing the dough into 4 equal knocking back the dough. pieces, ready to shape into balls. Pressing the balls of dough to flatten Rolling out the discs of dough into into discs with the fingers. rounds, 3–5mm thick. 98 flatbreads 086-115 Flat Breads PH Bread Final.indd 98 10/12/2012 11:19 The rested naan breads, ready to cook. flatbreads 99 086-115 Flat Breads PH Bread Final.indd 99 10/12/2012 11:19.