Curried flatbread

• strong white flour↗500g g
• salt↗2 tsp tsp
• fast-action yeast sachet↗7g g
• olive oil↗3 tbsp tbsp
• water↗300ml ml
• sultanas↗100g g
• mild curry powder↗50g g
• mango chutney3 tbsp tbsp

Step-by-step instructions

1. 1

   Mix the flour, salt, yeast and oil in a large bowl and add enough water to make a soft, but not sloppy, dough. Knead well. Put into a lightly oiled bowl to rise for 1 hr until doubled in size.

2. 2

   Roll out the dough into a square 25cm in diameter on a lightly floured surface. Then spread over the sultanas, curry powder and chutney leaving a 1cm gap around the edges. Fold over one side of the dough (like a book) and press down to seal. Roll the dough out again to the same size. Divide the dough into 8 pieces, about 250g each, and use a rolling pin to flatten each one into a circle, 15cm in diameter and about 1cm thick. Put the pieces on a lightly floured baking tray to prove for a further 5 mins.

3. 3

   Heat a large frying pan to a medium heat and dry-fry each piece of dough until browned on both sides, about 5 mins in total, then set aside to cool slightly before serving.