Put the flour, salt, oil, curry powder, yeast and water into a bowl and mix together for 2 minutes.

Tip out onto a lightly floured surface and knead for 5 minutes until the dough is soft and pliable.

Leave to rise for 30 minutes.

Line a baking tray.

Incorporate the sultanas and chutney into the dough.

Divide the dough into six pieces, put on the baking tray and leave to rest for 1 hour.

Turn the dough out onto a lightly floured surface and, using a rolling pin, flatten each piece into a circle, 25.

5 cm/10 inches in diameter, put back on the tray and leave to rest for 5 minutes.

Heat a frying pan to a medium heat and add a splash of olive oil.

Shallow-fry each dough until browned on both sides, then set aside to cool slightly before serving.