8 fl.oz. warm water

1 tsp. sugar

1 sachet fast action dried yeast

1 tsp. salt

14 oz. strong white bread flour, plus extra

3 slightly raised tbsp. plain yoghurt

1 tbsp. vegetable oil, plus extra

For the toppings 

3 garlic cloves, minced

Palmful fresh coriander, roughly shopped

2 tbsp. unsalted butter, melted

1. Make the naan bread by gently mixing the water, sugar and yeast. Cover and set aside for 10 minutes or until the mixture becomes frothy.
2. In a large mixing bowl, combine the salt, flour, yoghurt and oil. Next, pour in the yeast liquid and start to bring together to form a dough. Turn on to a floured surface and knead for 10 minutes or until the dough becomes smooth and pliable. Alternatively use a stand mixer attached with a dough hook for 5-10 minutes until you reach the correct consistency. Lightly grease the mixing bowl with oil, then place the dough into the bowl brushing the top with a little oil. Cover tightly with clingfilm and leave to rise for 1 hour or until double in size.
3. Remove from bowl, divide into 6 equal pieces and roll into balls. Place the dough balls on a lightly greased baking sheet and cover with clingfilm. Leave to rest for 30 minutes.
4. Next, roll a dough ball into a fairly thin oval shape by just using an up and down motion with the rolling pin. Next sprinkle on top some of the garlic and coriander, then use a rolling pin to press them in using the same up and down motion so the naan doesn’t lose its oval shape. Lightly brush some butter on top, then set aside. (Repeat this process for the remaining dough balls).
5. To cook the naan bread, place a large flat frying pan over a medium-high heat. Cook the naan bread about a minute on each side. Alternatively bake, them in a hot oven (200º Celsius) for 10-15 minutes or until puffed up.