Tandoor Nan

Method

Mix the flour, salt, sugar and yeast together in a large bowl. Add the yoghurt and water gradually whilst mixing, then knead for 10 minutes until smooth and elastic, incorporating the oil halfway through. Cover and leave to rise at room temperature for 4-6 hours until doubled in size. Divide the dough into 4 equal portions and shape each into a ball, then flatten slightly and stretch into an oval approximately 25 centimetres long. Heat your tandoor or a very hot cast-iron skillet to maximum temperature. Brush each nan with oil, sprinkle with nigella seeds, and slap onto the tandoor wall or place in the extremely hot skillet for 3-4 minutes until puffed and charred. Remove with a nan peel or tongs and serve hot with butter brushed over the top.