Naan bread

Method

Mix flour, salt, sugar and yeast in a large bowl, then add yoghurt, water and oil to form a soft dough. Knead for 10 minutes until smooth and elastic, then cover and leave to rise for 2-3 hours until doubled in size. Divide into 8 portions and roll each into a flat oval about 5mm thick. Heat a cast iron skillet or tawa until very hot, then cook each naan for 2-3 minutes per side until puffed and lightly charred. Mix melted butter with minced garlic and brush over the warm naan, then sprinkle with nigella seeds. Serve warm with curry or as an accompaniment to your meal.