Ingredients
For the naan
100g/3½oz self-raising flour, plus extra for dusting
25g/1oz baking powder
2 tbsp sultanas
1 tbsp sea salt
50g/1½oz Greek yoghurt
1 tbsp water
2 tbsp olive oil
For the pickled carrot
1 carrot, peeled into ribbons
2 tbsp white wine vinegar
2 tbsp icing sugar
For the raita
1 tbsp chopped fresh mint
1 tbsp chopped fresh coriander
½ lemon, juice only
200g/7oz Greek yoghurt
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6. Place a baking sheet into the oven to heat.
2. For the naan, place the flour, baking powder, sultanas and salt into a large bowl and mix together.
3. Add the yoghurt, water and oil and mix well to form a dough. Bring together with floured hands, then roll out onto a floured work surface. Knead the dough until smooth and elastic, then halve and shape into two flatbreads.
4. Heat a griddle pan until smoking. Add a naan and griddle for one minute on each side, until lightly browned all over. Repeat with the remaining naan dough.
5. Place the naans onto the hot baking tray and transfer to the oven to bake for 12 minutes, or until cooked through completely. Remove from the oven and slice the breads into triangles on a chopping board.
6. For the pickled carrot, place all of the pickled carrot ingredients into a bowl and mix together well.
7. To make the raita, place all of the raita ingredients into a bowl and mix together well.
8. To serve, place the naan bread triangles onto a plate with the carrot and raita served alongside in their bowls.
