For the garlic butter:
- 100g butter, softened
- 2 garlic cloves, crushed
- 2 tbsp parsley, chopped
For the naan:
- 1 x 7g sachet of active dry yeast
- 1 tsp sugar
- 150ml warm water
- 300g strong white bread flour, plus extra to dust
- 1 tsp salt
- 5 tbsp natural yoghurt
- 2 tbsp melted butter or ghee
- A little vegetable oil, to grease
- In a bowl, combine the garlic butter ingredients and mix together with a fork until well combined. Set aside.
- Put the yeast, sugar and two tablespoons of warm water in a bowl and stir well. Leave for 4-5 minutes until it begins to froth.
- Place the flour and salt into a large mixing bowl and stir to combine. Stir the yoghurt into the yeast mixture. Make a well in the middle of the flour and pour in the yoghurt-yeast mixture along with the melted butter. Mix well, then gradually stir in the remaining water to make a soft, sticky mixture.
- Tip the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and a little less sticky, then place in a large, lightly oiled bowl and turn to coat. Cover with a clean tea towel and leave in a warm, draught-free place for around 90-100 minutes until doubled in size.
- Tip the dough back out on to the lightly floured surface and knead the air out, then divide into eight equal balls.
- Heat a non-stick frying pan over a very high heat and turn the oven on to a low setting.
- Flatten one of the balls and roll it into a flat circle, slightly thicker around the edges. Stretch it slightly into a teardrop shape, then place it in the hot pan. When it begins to bubble, flip it over and cook until the other side is browned in patches. Turn it back over and cook for 1-2 minutes until there are no doughy parts remaining.
- Brush the naan with melted garlic butter and place in the oven to keep warm while you make the other breads.
Per serving: 253kcals, 13.9g fat (8.5g saturated), 27.4g carbs, 1.5g sugars, 5.5g protein, 1.3g fibre, 0.388g sodium