Bengal Pizza

Place all the ingredients in the machine, program for manual or dough and press start. After 3 minutes of kneading if there is still a film of dough on the bottom of the pan, add 1 to 2 tablespoons of flout until a discrete ball forms. At the end of the final knead, place the dough in a large plastic bag or in an oiled bowl and cover with plastic wrap. Refrigerate for at least 2 hours or as long as 12 hours.

Prepare the lamb if desired. Select a 16 inch perforated pizza pan or large heavy duty baking sheet. Preheat the oven to 475F with the rack in the center position. Place the dough on a cold unfloured work surface and use a heavy rolling pin to roll it to one large 16 inch circle or two 8 to 9 inch circles.

The dough should be as thin as possible - no more than 1/8 inch thick. Immediately roll the dough back around the rolling pin and unroll it onto the pan. Spread a thin layer of curry paste onto the dough and top it with the lamb if desired. Place the pizza in the oven and bake 16-18 minutes until the crust is very brown and crisp. Serve immediately.