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Curry and sultana naan

Name: Curry and sultana naan
Yield: 6 naan
Cuisine: India
Ingredients: 500 g Strong white bread flour; 300 g Water At room temperature.; 10 g Fine salt; 5 g Instant dried yeast; 20 g Flour for rolling Use sparingly.; 24 g Olive oil for cooking Divide into six 4 g portions.; 15 g Olive oil; 15 g Mild curry powder Use a plain blend without added salt; check the allergen label.; 100 g Soft sultanas Ready-to-eat; break apart clumps. No added alcohol.; 45 g Mango chutney Choose thick chutney with no added alcohol; finely chop any large mango pieces.

Makes: 6 naan
Heat: Medium pan heat
Cooking time: 2½–3 min per side, each bread
Cuisine / style: India

Six breads cooked individually; check the first thick centre and reduce heat if colouring early.

India · Skillet naan

Curry and sultana naan

Six pan-cooked yeast breads with mild curry, sultanas and mango chutney.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	300 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	5 g
Handling	Flour for rolling	20 g	Use sparingly.
Cooking	Olive oil for cooking	24 g	Divide into six 4 g portions.
Dough	Olive oil	15 g
Dough	Mild curry powder	15 g	Use a plain blend without added salt; check the allergen label.
Inclusions	Soft sultanas	100 g	Ready-to-eat; break apart clumps. No added alcohol.
Inclusions	Mango chutney	45 g	Choose thick chutney with no added alcohol; finely chop any large mango pieces.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Clean work surface	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
About 75×50 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
For holding six rolled breads	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Heavy frying pan with flat cooking area at least 24 cm across	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Heatproof spatula or tongs	Use a flexible food-safe scraper or a flat spoon suited to the task; choose heat-resistant tools for hot pans.
Kitchen paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Clean tea towel	Use a clean lint-free tea towel or food-safe wrap. Cover resting dough without pressing down on it.
Knife for checking the centre	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.

Timing & recipe details

Time & temperature

Cooking temperature: Medium pan heat
Cooking time: 2½–3 min per side, each bread

Six breads cooked individually; check the first thick centre and reduce heat if colouring early.

Makes: 6 naan
Heat: Medium pan heat
Plan for: 235 min total; 90 min active

Method

01 · Mix and knead the seasoned dough
12–15 min
Use: Strong white bread flour; Water; Fine salt; Instant dried yeast; Olive oil; Mild curry powder
Mix the flour, water, salt and instant yeast with the dough oil and curry powder. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes after mixing.
Ready when: The dough is soft and elastic, with no dry flour.
01 Knead the spiced doughKnead to a soft, elastic dough.
02 · Let the dough rise
60–90 min
Use:
Cover and leave at 22–24°C for 60–90 minutes.
Ready when: The dough has expanded to roughly twice its starting volume.
02 Let the dough riseLeave until roughly doubled.
03 · Fold in the sultanas and thick chutney
5–8 min
Use: Soft sultanas; Mango chutney
Spread the risen dough into a thick rectangle. Add the soft sultanas and thick chutney, then fold and knead gently until evenly distributed. Use a scraper as needed; do not add extra water.
Ready when: The fruit is distributed and no large pocket of chutney remains.
03 Fold in the sultanas and chutneyDistribute the fruit and thick chutney evenly.
04 · Divide into six and rest
38–53 min
Use: Flour for rolling
Use a little of the rolling flour on the bench. Divide into six equal pieces, about 165 g each. Round each piece, cover and leave for 30–45 minutes.
Ready when: Six puffy portions relax enough to roll without springing straight back.
04 Divide into six portionsRest six equal portions until puffy.
05 · Roll and briefly rest six breads
15–20 min
Use: Flour for rolling
Dust the bench sparingly with the remaining rolling flour. Roll each piece into a roughly 20–22 cm round, about 5 mm thick, with the sultanas mostly enclosed. Lay them separately on a lightly dusted work surface, cover and leave for 5 minutes.
Ready when: The breads fit within the flat cooking surface of the pan; no thick ridge remains in the middle.
05 Roll six flat roundsRoll each portion to 20–22 cm and about 5 mm thick.
06 · Cook individually over medium heat
35–41 min
Use: Olive oil for cooking
Heat a heavy frying pan with a flat cooking area at least 24 cm across over medium heat for 3–5 minutes. Add one 4 g portion of the cooking oil and spread it into a thin film. Cook one naan at a time for 2½–3 minutes per side. Reduce the heat if the surface browns before the centre sets. Repeat with the remaining breads and oil; wipe away scorched loose flour or fruit between breads with folded kitchen paper held in tongs. Cut the first bread through a thick section to check the centre, then continue cooking it if needed.
Ready when: Both sides have brown patches, the centre is set and flexible, and the cut bread has no sticky raw dough. Large pocket inflation is not required.
06 Cook and check the centreCook one at a time and check the first bread.
07 · Hold in a cloth and serve warm
5 min
Use:
As each naan finishes, place it in a clean tea towel and cover loosely to keep it pliable. Let the last bread stand for 5 minutes, then serve the batch warm.
Ready when: The breads bend without a wet raw line and are warm enough to handle.
07 Keep warm under a towelHold loosely covered and let the last naan stand for five minutes.

What to look for

Stage	Look / feel for	Needs attention
Mix and knead the seasoned dough	The dough is soft and elastic, with no dry flour.
Let the dough rise	The dough has expanded to roughly twice its starting volume.
Fold in the sultanas and thick chutney	The fruit is distributed and no large pocket of chutney remains.
Divide into six and rest	Six puffy portions relax enough to roll without springing straight back.
Roll and briefly rest six breads	The breads fit within the flat cooking surface of the pan; no thick ridge remains in the middle.
Cook individually over medium heat	Both sides have brown patches, the centre is set and flexible, and the cut bread has no sticky raw dough. Large pocket inflation is not required.
Hold in a cloth and serve warm	The breads bend without a wet raw line and are warm enough to handle.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The outside darkens while the middle stays sticky.	The pan is too hot or the bread was rolled unevenly.	Lower the heat and continue cooking, turning as needed, until a cut through the thick part shows cooked crumb.	Keep the middle at the stated thickness and check the first bread before cooking the rest.
The dough springs back when rolled.	The dough has not relaxed enough.	Cover and rest for another 5 minutes before continuing.	Keep the portion rest and avoid adding excessive dusting flour.

Storage: Cool fully, then keep wrapped in the refrigerator for up to 2 days or freeze for up to 1 month. Reheat in a covered pan over low heat until hot through.; Contains: wheat, mustard if present in curry powder or chutney, sulphites if present in sultanas or chutney.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

A whole naan and the opened centre-check bread show the yellow crumb and sultanas. — Curry and sultana naan.

Recipe

Curry and sultana naan

Six pan-cooked yeast breads with mild curry, sultanas and mango chutney.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	300 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	5 g
Handling	Flour for rolling	20 g	Use sparingly.
Cooking	Olive oil for cooking	24 g	Divide into six 4 g portions.
Dough	Olive oil	15 g
Dough	Mild curry powder	15 g	Use a plain blend without added salt; check the allergen label.
Inclusions	Soft sultanas	100 g	Ready-to-eat; break apart clumps. No added alcohol.
Inclusions	Mango chutney	45 g	Choose thick chutney with no added alcohol; finely chop any large mango pieces.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Clean work surface	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
About 75×50 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
For holding six rolled breads	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Heavy frying pan with flat cooking area at least 24 cm across	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Heatproof spatula or tongs	Use a flexible food-safe scraper or a flat spoon suited to the task; choose heat-resistant tools for hot pans.
Kitchen paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Clean tea towel	Use a clean lint-free tea towel or food-safe wrap. Cover resting dough without pressing down on it.
Knife for checking the centre	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.

Timing & recipe details

Makes: 6 naan
Heat: Medium pan heat
Allow: 235 min total; 90 min active

How do I make it?

Mix and knead the seasoned dough
12–15 min
Mix the flour, water, salt and instant yeast with the dough oil and curry powder. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes after mixing.
Knead to a soft, elastic dough.
Ready when: The dough is soft and elastic, with no dry flour.
Let the dough rise
60–90 min
Cover and leave at 22–24°C for 60–90 minutes.
Leave until roughly doubled.
Ready when: The dough has expanded to roughly twice its starting volume.
Fold in the sultanas and thick chutney
5–8 min
Spread the risen dough into a thick rectangle. Add the soft sultanas and thick chutney, then fold and knead gently until evenly distributed. Use a scraper as needed; do not add extra water.
Distribute the fruit and thick chutney evenly.
Ready when: The fruit is distributed and no large pocket of chutney remains.
Divide into six and rest
38–53 min
Use a little of the rolling flour on the bench. Divide into six equal pieces, about 165 g each. Round each piece, cover and leave for 30–45 minutes.
Rest six equal portions until puffy.
Ready when: Six puffy portions relax enough to roll without springing straight back.
Roll and briefly rest six breads
15–20 min
Dust the bench sparingly with the remaining rolling flour. Roll each piece into a roughly 20–22 cm round, about 5 mm thick, with the sultanas mostly enclosed. Lay them separately on a lightly dusted work surface, cover and leave for 5 minutes.
Roll each portion to 20–22 cm and about 5 mm thick.
Ready when: The breads fit within the flat cooking surface of the pan; no thick ridge remains in the middle.
Cook individually over medium heat
35–41 min
Heat a heavy frying pan with a flat cooking area at least 24 cm across over medium heat for 3–5 minutes. Add one 4 g portion of the cooking oil and spread it into a thin film. Cook one naan at a time for 2½–3 minutes per side. Reduce the heat if the surface browns before the centre sets. Repeat with the remaining breads and oil; wipe away scorched loose flour or fruit between breads with folded kitchen paper held in tongs. Cut the first bread through a thick section to check the centre, then continue cooking it if needed.
Cook one at a time and check the first bread.
Ready when: Both sides have brown patches, the centre is set and flexible, and the cut bread has no sticky raw dough. Large pocket inflation is not required.
Hold in a cloth and serve warm
5 min
As each naan finishes, place it in a clean tea towel and cover loosely to keep it pliable. Let the last bread stand for 5 minutes, then serve the batch warm.
Hold loosely covered and let the last naan stand for five minutes.
Ready when: The breads bend without a wet raw line and are warm enough to handle.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The outside darkens while the middle stays sticky.	The pan is too hot or the bread was rolled unevenly.	Lower the heat and continue cooking, turning as needed, until a cut through the thick part shows cooked crumb. Keep the middle at the stated thickness and check the first bread before cooking the rest.
The dough springs back when rolled.	The dough has not relaxed enough.	Cover and rest for another 5 minutes before continuing. Keep the portion rest and avoid adding excessive dusting flour.

Useful recipe notes

Storage: Cool fully, then keep wrapped in the refrigerator for up to 2 days or freeze for up to 1 month. Reheat in a covered pan over low heat until hot through.

Contains: wheat, mustard if present in curry powder or chutney, sulphites if present in sultanas or chutney.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Curry and sultana naan at a glance

Makes: 6 naan
Heat: Medium pan heat
Cooking time: 2½–3 min per side, each bread
Cuisine / style: India
Leavening: Yeast
Bulk fermentation (including folding): 60–90 min · The dough has expanded to roughly twice its starting volume.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	500 g	100%
Water	300 g	60%
Fine salt	10 g	2%
Instant dried yeast	5 g	1%
Olive oil	15 g	3%
Mild curry powder	15 g	3%
Soft sultanas	100 g	20%
Mango chutney	45 g	9%

Method

01 · Mix and knead the seasoned dough

02 · Let the dough rise

03 · Fold in the sultanas and thick chutney

04 · Divide into six and rest

05 · Roll and briefly rest six breads

06 · Cook individually over medium heat

07 · Hold in a cloth and serve warm

What to look for

Troubleshooting

How do I make it?

Mix and knead the seasoned dough

Let the dough rise

Fold in the sultanas and thick chutney

Divide into six and rest

Roll and briefly rest six breads

Cook individually over medium heat

Hold in a cloth and serve warm

What can go wrong, and how can I fix it?

Curry and sultana naan at a glance