Naan

1. Make the dough by kneading together all the ingredients and sufficient water (this will be approximately ¾ cup but some judgement is required).
2. Wrap the dough in a damp muslin cloth and leave it to rise for 2–3 hours.
3. Divide the dough into small balls.
4. Roll out the balls in oblong or round shapes with a rolling pin or by slapping and stretching with your hands.
5. Smear the surface with water and bake in a tandoor or preheated oven (as hot as your oven will go).
6. The naans should puff up a little, and be ready to remove from the oven in 4–5 minutes.
7. Brush the naan with butter. Serve hot.

Notes, tips, and variations

• To add an extra crispy finish, pop the baked naans under a preheated grill for 30 seconds before brushing with butter and serving.
• To add extra flavour, consider adding finely chopped garlic and coriander to the butter you brush over your cooked naan breads. Then return them to the oven (or place under a grill) for a short time to cook the garlic.