Easy Naan

• wheat flour↗570g g

  plus extra for dusting

• sugar↗1 tsp tsp
• baking powder↗1½ tsp tsp
• strongly aromatic seeds½-1 tsp tsp

  e.g., nigella or cumin (optional)

• melted butter↗2 tbsp tbsp
• natural yogurt↗8 tbsp tbsp
• butter↗

  for the bowl

• garlic cloves↗2

  minced

• cilantro↗small handful of

  finely chopped, plus extra for serving

Step-by-step instructions

1. 1

   Place the flour in a large bowl, then add the sugar, leavening agent and 1½ tsp salt. If desired, add the seeds. Whisk lightly to distribute the ingredients evenly throughout the flour.

2. 2

   Add 1 tbsp melted butter, then the natural yogurt. Mix with your hands. Once the yogurt and butter are absorbed, gradually add 180‑200 ml water, 50 ml at a time, stirring between additions until the dough begins to form a cohesive mass. The amount of water depends on the consistency of the yogurt and butter – stop adding when a dough ball forms.

3. 3

   Turn the dough onto a lightly flour‑dusted work surface and knead thoroughly for 5 minutes until smooth and elastic. Transfer to an oiled bowl, cover with a kitchen towel and let rest for at least 1 hour. The dough will not rise, but resting makes the naan less chewy and fluffier.

4. 4

   If making garlic butter, combine the garlic with the remaining 1 tbsp melted butter and cilantro. Set aside.

5. 5

   Divide the dough into 8, 10 or 12 equal pieces, depending on the desired size of the naans. Shape each into a round ball, then place them back into the bowl, covering with a kitchen towel.

6. 6

   Roll one dough ball on a lightly floured surface into a circle, oval, or teardrop shape – roll with a diagonal motion to achieve an oval. Flip the dough and repeat on the other side.

7. 7

   Heat a skillet. Dry‑fry the dough over medium‑high heat until it begins to puff and the underside is browned in several spots. Flip and repeat on the other side. Remove the cooked naan from the skillet. If using, spoon a little garlic butter onto the naan. Optionally sprinkle with cilantro. Cover with a kitchen towel while you repeat the process with the remaining dough balls.