Garlic and sultanas Indian naan bread

 

Ingredients:
450g plain flour
2 tsp sugar
1 tsp salt
1 tsp baking powder (you can swap it for a 1/2 tsp of bi-cab soda drizzled with a bit of lemon juice)
1 egg
250 ml milk
2 tbsp vegetable oil
add extra for oiling
A couple of handfuls of sultanas
4 cloves of garlic finely chopped
Fresh chopped or dried coriander leaves
Coriander powder

Method:
Sift the flour, sugar. salt and baking powder (or bi-cab soda with the lemon juice) together into a large bowl. Whisk the egg and milk together and gradually add to the flour mixture, mixing it gently with the wooden spoon, until the dough is formed.
Transfer the dough to a clean working surface, make a slight depression in the dough and add the oil. Knead until the oil is absorbed by the flour and your dough is soft and pliable. Wrap it in clingwrap and leave to rest for an hour.

Divide the dough into 8 balls, flatten each ball, cover them all with clingwrap and leave to rest for 15 minutes.

Preheat the grill to high, line grill pan with a piece of foil and brush with oil.
To make naan bread, roll each of your dough pieces into a flat oval shapes.
Divide your sultanas and chopped garlic into 8 portions.
Press one portion of sultanas and garlic into the surface of one naan bread, sprinkle it with coriander leaves and coriander powder.
Transfer prepared naan bread into the grill. bake from one side until brown spots appear on the surface, then turn upside down and bake till ready.
Repeat with each naan bread.

Tip:
Use skim or light milk to make it low fat.