Garlic Butter Naan

Method

1. 1

   Wake the yeast

   In a large bowl, mix the warm water, yeast and sugar. Leave at room temperature for 5 minutes, until a light foam forms.

2. 2

   Make the dough

   Add the flour, salt, yoghurt and 1 tbsp oil. Mix, then knead on a lightly floured surface at room temperature for 8 to 10 minutes, until smooth and elastic.

3. 3

   Let it rise

   Put the dough in a lightly oiled bowl, cover and leave at room temperature for 60 minutes, until doubled in size.

4. 4

   Shape the naan

   Divide the dough into 6 pieces and roll each into an oval about 5 mm thick. Keep the other pieces covered while shaping.

5. 5

   Heat the pan

   Set a heavy frying pan over high heat for 3 to 4 minutes, until very hot and a drop of water evaporates quickly.

6. 6

   Cook the first side

   Cook each naan in the dry pan over high heat for about 1 to 2 minutes on the first side, until bubbles form and the underside has dark spots.

7. 7

   Cook the second side

   Flip and cook for 30 to 60 seconds, until puffed in places and spotted with char.

8. 8

   Add garlic butter and serve

   Melt the butter with the garlic in a small pan over low heat for 1 minute, until fragrant but not browned. Brush over the hot naan, scatter with coriander and serve warm.

Tips

• If the dough feels sticky, knead for another minute before adding flour, as too much extra flour makes the naan dense.
• A warm, draught-free spot helps the dough rise evenly.
• Keep shaped dough pieces covered so their surfaces do not dry out.
• Adjust the heat if the naan scorches before bubbling.

Swaps

• Use olive oil instead of vegetable oil.
• Use melted ghee instead of butter.
• Use chopped parsley instead of coriander.

Storing

Store cooled naan in an airtight container at room temperature for up to 2 days, and reheat briefly in a hot dry pan.