Spiced Naan-Style Pizza Breads with Minty Raita Salad
A fiery, budget-friendly veggie main with curried potato topping and a cooling raita salad.
- Prep20 min
- Cook20 min
- Total40 min
- DifficultyEasy
- Servings4
These naan-style pizza breads are a fun twist on pizza night, with a spicy curried potato and pea topping that’s both hearty and satisfying. The dough is quick to make from a bread mix, and the raita salad adds a refreshing contrast.
Perfect for a midweek supper, these individual breads are great for sharing. They’re also a brilliant way to use up leftover potatoes or peas, and they’re entirely meat-free.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a large bowl, combine the bread mix with 2 teaspoons of the cumin or kalonji seeds. Prepare the dough according to the package instructions, then place it in an oiled bowl and cover with a damp kitchen towel. Set aside while you make the topping.
- Boil a kettle of water. Heat the oil in a large frying pan over medium heat, then add the onions and potatoes. Cook for 10 minutes, adding splashes of hot water from the kettle as needed to keep the mixture moist and saucy.
- Stir in the curry powder and the remaining teaspoon of seeds, then continue cooking for another 5 minutes, until the potatoes are tender. Remove the pan from the heat and fold in the frozen peas.
- Preheat the oven to its highest setting. Turn the dough out onto a lightly floured surface and divide it into 4 equal pieces. Roll and stretch each piece into an oval or naan-like shape, using a little extra bread mix to prevent sticking.
- Transfer the shaped dough to a large baking sheet. Spread each base with mango chutney, then spoon the curried potato and pea mixture evenly over the top.
- Bake for 10 minutes, until the edges are crisp and golden. Scatter with fresh mint leaves and serve hot, with the raita salad on the side.
💡 Tips
- If you don't have a bread mix, you can use a simple pizza dough recipe instead.
- For extra heat, add a pinch of chili flakes along with the curry powder.
- The raita salad can be made ahead and kept in the fridge for up to a day.
Inspired by a recipe from BBC Good Food