This is my first time entering Dom from Belleau Kitchen’s Random Recipes challenge – and I have to admit, I nearly cheated…
The challenge for January was to pick a recipe at random from your newest cookbook, which for me was 100 Great Breads by Paul Hollywood (thanks friendly pony!)
I excitedly flipped open the book, ready to make whatever bread I landed on to go with the evenings dinner of asparagus risotto – and ended up with a choice of naans or curried naans. Not really the ideal accompaniment…
But instead of choosing another recipe and breaking the rules on my first go, I waited until I was making a more suitable meal then gave the curried naans a go.
They turned out ok, although I wasn’t really a fan of Paul’s frying method for cooking them – oven baked versions I’ve made previously have turned out better and probably been a bit less unhealthy!
But still, I tried – fingers crossed Random Recipes will treat me more kindly in February!
Curried naan breads (adapted from Paul Hollywood’s 100 Great Breads)
- 250g strong white flour
- 1tsp salt
- 1/2 tbsp olive oil
- 10g curry powder
- 7g dried yeast
- 150ml water
- 50g sultanas
- 1 1/2 tbsp mango chutney
- 10g desiccated coconut
Mix the flour, salt, oil, curry powder, yeast and water in a large bowl, stirring for a couple of minutes, then tip out onto a floured surface and knead for 5 minutes. Leave to rise for 30 minutes, then mix in the sultanas, chutney and coconut, then divide into 3 equal pieces and leave on a baking tray to rise for another hour.
Once the dough has risen, roll out each piece to a vaguely round thin disc, then heat a little oil in a frying pan. Fry the naans for about 2-3 minutes on each side, or until golden, then leave to cool for a few minutes before serving.