Chicken Curry Wrap
Jazz up your lunch menu with this easy-to-prep option
McDougalls Naan Bread
Accompaniment
Food
Indian
Vegetarian
A great staple and go to side for any curry offering or, use stuffed as a lunchtime sandwich or light meal alternative.
10 Servings
Ingredients
• 450g McDougalls Soft Bap Mix
• 50g yoghurt
• 5g onion or cumin seeds (optional)
• 275ml warm water
• 30g butter or margarine
• 5g fresh coriander or parsley
Method
- To oven-bake the naan bread, preheat the oven to 220°C.
- Place the mix into a bowl fitted with a dough hook. Add in the yogurt and onion or cumin seeds (if using).
- Turn the mixer onto a slow speed and gradually add in the water. This should take about 1 min.
- Once the dough has formed, turn up the mixer speed to medium and knead it for 7 mins.
- Divide the dough into 10 equal portions and roll each out into a tear shape on a lightly floured surface. Then place each onto a greased baking sheet.
- Leave the naan breads to prove in a warm place for around 10 mins.
- If you’re baking the naan breads, place them in the oven for 8-10 minutes or until they’re golden and well-risen.
- If you’re cooking them in a pan, preheat it until it’s hot and place the naans into a pan one at a time. Cook each for 2 mins on each side or until the dough has bubbled and the breads are cooked through.
- To grill your naan breads, place them on a tray under a hot grill for 2-3 mins on each side.
- Serve each naan bread as a side to a curry or add toppings such as chicken, salad and mango chutney.
Allergens
Gluten Dairy
