Pan-cooked garlic butter naan

20 min · serves 4

A yeast-free version leavened with yoghurt and baking powder, so it only needs a 10 minute rest. A very hot dry cast-iron pan stands in for a tandoor.

Ingredients

• 250 g Plain flour
• 120 g Plain yoghurt
• 1 tsp Baking powder
• 1/4 tsp Baking soda
• 1 tsp Salt
• 1 tsp Sugar
• 1 tbsp Neutral oil
• 30 ml Warm water
• 30 g Unsalted butter
• 3 cloves Minced garlic
• 10 g Coriander, chopped

Method

1. Whisk the dry things together first: flour, baking powder, baking soda, salt and sugar.
2. Add the yoghurt and oil and knead to a soft dough, adding the warm water a little at a time if it stays dry. Knead about 3 minutes.
3. Cover with a damp cloth and rest 10 minutes. Meanwhile melt the butter with the garlic over low heat.
4. Divide the dough into four and roll each out to about 5 mm, teardrop shaped.
5. Heat a dry cast-iron pan over high heat. Cook each bread about 1 minute until the underside blisters, then flip for another 30 seconds.
6. Brush the garlic butter over each hot bread, scatter coriander, and stack them under a cloth to stay soft.

Garlic butter naan →