Soft Butter Naan

Ingredients

For 6 portions

• 🌾 300g flour
• 🥄 5g yeast
• 🍚 1 Tsp sugar
• 🧂 0.75 Tsp salt
• 🍚 0.5 Tsp baking powder
• 🥛 60ml yogurt
• 🥤 130ml tap water
• 🏺 15ml olive oil
• 🧈 30g butter
• 🧄 2 cloves garlic
• 🌿 5g fresh coriander

Method

1. Makes 6.
2. Mix the yeast and sugar into the lukewarm water and leave for 5–10 minutes until foamy.
3. In a large bowl, mix the flour, salt and baking powder. Add the yeast mixture, yogurt and oil and mix to a soft, slightly sticky dough. Knead for 6–8 minutes until smooth and stretchy.
4. Cover and leave in a warm place for 1–1½ hours until doubled in size.
5. Melt the butter with the finely grated garlic. Chop the coriander.
6. Knock back the dough and divide into 6 balls. Roll each into a teardrop shape about 5 mm thick.
7. Heat a heavy cast-iron pan or tawa over high heat until very hot. Brush one side of a naan lightly with water and lay it wet side down in the pan.
8. Cook for 1–2 minutes until big bubbles form on top and the underside has dark spots. Flip and cook 1 minute more. For charred, tandoor-style spots, hold the top side over a gas flame with tongs for a few seconds.
9. Brush generously with the garlic butter, scatter with coriander and keep warm under a tea towel while you cook the rest. Serve straight away.