Naan

Method

Mix flour, salt, sugar and yeast in a large bowl. Add yoghurt, warm water and oil, then knead for 8-10 minutes until smooth and elastic. Cover with damp cloth and leave to rise for 2 hours until doubled. Divide dough into 8 balls and roll each into an oval about 5mm thick. Heat a cast iron skillet or tawa over high heat until very hot. Place naan directly on the hot surface and cook for 2-3 minutes until it puffs and develops dark spots, then flip and cook the other side for 1-2 minutes. Brush with melted butter and sprinkle with nigella seeds immediately after cooking.