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No Indian meal is complete without some good bread for mopping up your curry sauce
200g stoneground strong wholemeal bread flour, plus extra to dust
1 tsp salt
1 tbsp groundnut oil
½ x 28g pack fresh coriander, leaves and stalks finely chopped
1. Place the flour and salt in a bowl. Add the oil and 100ml warm water and mix to a dough. Tip onto a lightly floured surface and knead until smooth.
2. Add half the coriander and continue to knead until it’s all incorporated. Divide the dough into 8 golf ball-sized pieces and roll to a 1-2mm thickness, roughly a 15cm circle.
3. Warm a large frying pan over a medium heat. When hot, pat off any residual flour from one of the breads and toast in the pan for 1-2 minutes on each side until puffed and golden. Wrap in a clean, damp tea towel to keep soft and warm until ready to serve. Repeat with the remaining dough. Serve scattered with the remaining coriander.
Typical values per serving:
This recipe was first published in November 2016.