I Love bread, I love Indian food. I love this…….
500g Strong White Bread Flour
7g Fast Action Yeast
½ tsp Fine Salt
1 tbsp Hot Curry Powder
1 tbsp Nigella Seeds
2 Small Onions, finely diced
1tsp Mustard Oil
300ml Water, body temperature
1. Add the flour, yeast, salt, curry powder and nigella seeds to the bowl of a stand mixer and use the paddle to combine. Add the onion, followed by the water and oil, and bring together to a shaggy dough.
2. Swap for a dough hook and knead on medium speed for 8-10 minutes or until the sough is smooth and elastic, the onion will make the dough appear rough but that’s fine. This can also be kneaded by hand for 10-15 minutes.
3. Transfer to an oiled bowl ans prove for 1 hour, or until doubled in size.
4. Put a cast iron pan tin the oven and preheat to 220C. Meanwhile, gently knock back the dough and form into a taught round. Prove in a Banneton for another 45-60 minutes or until almost doubled in size.
5. Invert into your hot pan and bake for 30 minutes, removing the lid for the final minutes. Tap the base of the bread to check it sounds hollow.
6. Cool on a wire rack until cold to allow the steam to disperse, before cutting and dipping into raita. Perfect.