Curried naan bread

Paul Hollywood creates flavoursome, feather light naan breads - great for snacking, and a fabulous accompaniment to a host of Indian dishes
By Paul Hollywood
Curried naan bread
  • Rating:
  • Serves: Makes 6 naan bread
  • Cook Time: 20 minutes
  • Prep Time:
  • Effort: medium



  • 500 g strong bread flour, plus extra for dusting
  • 1½ tsp salt
  • 1 tbsp olive oil, plus extra for frying
  • 50 g mild curry powder
  • 15 g yeast
  • 300 ml water
  • 100 g sultanas
  • 3 tbsp mango chutney


1. 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.

2. 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.

3. 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.

4. 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.

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