MAKES 4 NAAN
Ingredients
250g strong white bread f lour, plus extra for dusting
1 tbsp mild curry powder
5g salt
5g fast-action dried yeast
160ml tepid milk
Olive oil for oiling and frying
50g sultanas
Process
Put the flour and curry powder into a large bowl
Add the salt to one side of the bowl and the yeast to the other.
Pour in 140ml of the milk
Mix together, using the fingers of one hand.
Add as much of the remaining milk as you need to get a smooth, soft dough that comes away from the sides of the bowl.
Pour a little oil onto a work surface and tip the dough onto it.
Knead for 5–10 minutes or until you have a smooth, elastic dough.
Put into a lightly oiled bowl and leave to rise for 1 hour (it doesn’t need to rise much).
Tip the dough onto a lightly f loured surface and put the sultanas on top.
Knock 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
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.
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