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Baking, Sides, Staples

Easy Mango Chutney Naan Bread

As I was making a curry for Wife and some friends on Saturday night I saw this recipe on the BBC Good Food website which I thought would make a great accompaniment to the chicken jalfrezi that I’d chosen along with some of my perfect rice.

Just a simple dough and some mango really...

Ingredients:

  • 450g strong bread flour (plus extra to roll out)
  • 7g sachet fast action yeast
  • 350ml warm water
  • 1 tbsp olive oil
  • 8 tsp mango chutney

Method of Preparation:

  1. Mix the flour in a bowl with 2 tsp salt and the yeast. Make a well, add the water and oil then mix to a rough dough. Leave it to sit for 5 mins as it is. Flour the work surface and hands, then knead the dough for 1-2 mins until smooth and springy. Leave it to sit for 10 mins in a warm place, covered with oiled clingfilm. Don’t worry about waiting for it to double in size.
  2. Cut the dough in to 8 even pieces, roll each one out into a thin circle. Spoon 1 tsp mango chutney into the middle of the circle, then fold one side over to make a semi-circle shape. Press the edges together. Heat the grill to high. Dust a baking sheet with flour, then grill the breads for 1 ½-2 mins on each side until puffed and golden. You’ll need to do this in a few batches. Serve with the curry.

This is really simple, as the name suggests, and yields excellent results. We changed things slightly in that we only had mango pickle in the house which gave it a more bitter taste than you’d get normally and we brushed the breads with olive oil before they went under the grill. The flour I used was 00 grade and worked really well.

As with the curry that was made on the same night I completely forgot to take nay pictures after they were prepared but they come out looking a bit like pasties with a twist. I will definitely be using this recipe again!

Discussion

2 thoughts on “Easy Mango Chutney Naan Bread

  1. I helped with the naan making, I definitely would like to try this again, possibly with a thin keema or peshwari type filling. Or perhaps just some herby garlic butter.

    Posted by Ali Hussan | January 14, 2012, 3:24 pm

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