Quick Stuffed Potato Naans

Pile the flour into a large bowl with a small pinch of sea salt, add 150ml of water and mix into a dough, kneading for 3 minutes.

Leave to rest.

For the filling, peel the potato and onions, chop into 3cm chunks and cook in a pan of boiling salted water for 10 minutes, then drain.

Meanwhile, put the spinach and curry paste into a large non-stick pan on a low heat, cover, and leave to defrost and gently fry.

Stir in the drained potatoes and onions.

Cook on a medium-high heat until golden and a bit gnarly, mashing it up as you go, then spread across a plate to cool.

Divide your dough into two, shape into balls, then stretch and flatten into 15cm rounds on a flour-dusted surface.

Divide the cooled filling into two, shape into compact balls, sit one on each piece of dough, then gently pull the dough around the filling to seal.

Pat and flatten the dough, pushing it back out to 15cm.

Cook each naan in the pan on a medium-low heat with 1 tablespoon of olive oil for 10 minutes, or until dark golden and puffed up, turning a few times.

Ripple the mango chutney through the yoghurt, and sprinkle the naans with feta.

Slice up, and get dunking!