Easy but so tasty - great to serve with spice-y parsnip soup.
280g (10oz) strong pizza dough flour
1 teaspoon salt
1 teaspoon caster sugar (see Tips, to ensure it is vegan friendly)
1 teaspoon active dried baking yeast
2 tablespoons olive oil
150ml warm water
113g (4oz) butter or sunflower spread if cooking vegan
3 cloves fresh garlic, chopped finely
Tablespoon chopped coriander (optional)
Put the dry ingredients (flour, salt, sugar and dried yeast) in a bowl. Make a well in the middle, and add in the olive oil and half of the water. Mix it all in, bringing the mixture from the outside of the bowl into the centre. Add the remaining water and mix in again to make it into a sticky dough. Set the timer for 5 minutes and knead well on a floured surface.
Cut the dough ball into 4 even parts and kneed them into 4 balls of dough. Wrap in cling film and leave to sit in a warm place for about an hour. (I often use the oven, which I warm up in advance, but switch off whilst mixing the dough, and then allow the oven to cool a bit before putting in the dough balls. You can also use an airing cupboard.) Once it doubles in size you know it's ready.
Unwrap the dough balls, and knead each one for about 5 minutes. Roll out each one on a floured surface.
Put the butter and chopped garlic in a bowl and mix well with a teaspoon. At this point, you can add the chopped coriander if you are using it.
Preheat the grill, and then start to cook the naan breads under the grill one at a time.
Use a teaspoon, spread a small drop of the butter and garlic mixture onto one side of the naan pressing slightly on the garlic to make it go into the dough slightly. Do this with each naan and pop each one under the hot grill for about 2 minutes, watching to ensure it does not burn - it cooks very quickly. Take it out and turn it over and do the exact same again and the repeat for remaining naan.
Inspired by Allrecipes