Ingredients
17 2/3 ounces strong white flour, plus extra for dusting
1 1/2 teaspoons salt
1 tablespoons olive oil, plus extra for frying
1 7/8 ounces mild curry powder
5/8 ounce yeast
1 1/3 cups water
3 5/8 ounces sultanas
3 tablespoons mango chutney
Preparation
Put the flour, salt, oil, curry powder, yeast and water into a bowl and mix together for 2 minutes. Tip out onto a lightly floured surface and knead for 5 minutes until the dough is soft and pliable. Leave to rise for 30 minutes.
Grease and line a baking sheet. Incorporate the sultanas and chutney into the dough. Divide the dough into six pieces; place them on the baking tray and leave to rest for 1 hour.
Turn the dough out onto a lightly floured surface and, using a rolling pin, flatten each piece into a circle, 25½cm in diameter, put back on the tray and leave to rest for 5 minutes.
Pour a little olive oil into a frying pan over a moderate and fry naan until browned on both sides. Set aside to cool slightly before serving.
