Grilled Curry Bread

Grilled Curry Bread

I combined nan dough and curry. The bread dough only needs to be left to rise once and there is no need to let it rest, so this recipe can be made quickly by just leaving the bread to rise once in your rice cooker. This curry bread can be made while you're cooking curry for dinner. The same dough can be used to make nan so I recommend making fried curry bread for breakfast the next day while you're making dinner.

Ingredients: 8

Strong (bread) flour
300 g
130 g
50 g
Dried yeast
1 teaspoon (4 g)
Raffinose (artificial sugar) (or 1 tablespoon of sugar)
2 tablespoons
2 teaspoons
1/2 teaspoon
Margarine (or butter)
20 g
Leftover curry
As needed
(You could use leftover gyoza dumpling stuffing or pizza ingredients too, try being creative with what you have~♪)


1. Heat yogurt and water in a mug or other heat resistant container in the microwave until the mixture is warm to the touch. Then add yeast and lightly stir it together with chopsticks.
2. Add your mix from Step 1 into a bread machine. Then add sugar, raffinose, flour, and salt (in that order) and mix it all together for about five minutes until the dough forms. Next add in the margarine and leave the dough be until it is smooth.
3. Once the dough is finished, put it in a metal bowl or a rice cooker bowl, cover with plastic wrap and put it in the rice cooker! Leave it heat on the rice cooker's "warm" setting for 10 minutes and then just let it sit for 30 minutes. (Once the dough has about doubled in size, it's done)
4. Divide the dough into eight and roll into balls. Use a rolling pin to spread the dough, put the ingredients in the middle of each and wrap them up like calzones.
5. If using a nonstick pan, cook the dough without oil. Cover with a lid, and then cook on a low heat until they turn nice and brown!

Story Behind this Recipe

I made tons of curry and nan for dinner and when I tried wrapping some curry in unbaked nan dough it turned out pretty good!