Spiced Naan Bread

Spiced Naan Bread

Serves 8

Points per serving: 2½ (original points)

350 g plain flour

1 teaspoon salt

1 tsp yeast, easy-blend

175 ml water, warm

1 tbsp olive oil

1 spray low-fat cooking spray

1 small onion, finely chopped

1 clove garlic, crushed

1 tsp grated ginger root

1 tsp each, cumin and coriander

2 teaspoon fresh or dried coriander

¼ fresh red chilli, or flakes

Sift four and salt together, stir in yeast. Add warm water and olive oil. Mix to make a soft dough.

Knead for 8 - 10 minutes until smooth and elastic. Transfer to large bowl, misted with spray cooking oil. Cover. Leave to rise in a warm place until doubled in size.

For filling, spray non-stick frying pan with spray cooking oil. Sauté onion, garlic, ginger and spices gently until onion is soft. Add 2 tablespoons of water and cook for 3 minutes. Cool completely.

Knock back the dough and divide into 8 pieces. Roll into 10 cm (4 inch) circles. Divide filling between them, spreading over one half of each circle.

Fold over and press edges together firmly. Roll out carefully to make flat oval shapes.

Flour baking sheets. Arrange naan breads on top. Cover loosely and leave to rise for 15 minutes.

Preheat oven to Gas Mark 8/230°C/450°F.

Bake naan breads for 10 - 12 minutes until risen and golden.