Step 1

Place the 2tsp of yeast in a bowl and add the 1/2 cup of warm water. Stir together and leave for 5 minutes, until foam appears on top of the water.

Step 2

Add the 300g (2 1/2 cups) flour, 1tsp sugar, 1/2 tsp baking powder, 1 tsp salt, yeast and water mixture, 150ml (1/2 cup + 2 tbsp) yogurt and 2 tbsp melted butter to the bowl of a stand mixer.

Step 3

Mix the dough together using the dough hook until combined. The mixture will look dry at first, but will come together.

Step 4

Once combined, continue to knead the dough with the dough hook for 10 minutes. By this point the dough will be quite sticky.

Step 5

Place the dough in an oiled bowl, cover with a damp cloth or clingfilm and allow to prove for 60-90 minutes, until doubled in size.

Step 6

Dust the work surface with a good sprinkling of flour. Divide the dough into 6 balls, dust each one with flour and roll each one out into a teardrop shape approx 18cm (7 inches) long and about 12cm (4.7 inches) wide at the widest point.

Step 7

Preheat the oven to its lowest setting (to keep the naan breads warm).

Step 8

Heat a large frying pan (either a non-stick or a seasoned cast iron pan) over a high heat. When very hot, place a naan bread in the pan and fry for approx. 3 minutes, until it puffs up.

Step 9

Turn the naan bread over a cook for another 3 minutes until golden patches appear on the bread. You can cook it for longer if you prefer darker patches (the pan may smoke a little if cooking for longer, so you may need to carefully wipe it out after cooking each naan).

Step 10

Meanwhile make the garlic butter by mixing the 5 tbsp of melted unsalted butter, 1 tsp salt, 2 minced cloves of garlic and 2 tsp dried parsley together in a small bowl.

Step 11

When the naan bread is cooked, place on a baking tray and brush the top generously with the garlic butter mixture.

Step 12

Cover the tray with foil and place in the oven.

Step 13

Repeat, cooking each naan bread, brushing the top with garlic butter and placing on top of the previously cooked naan bread (keeping them in a stack will keep them nice and soft). Each time you add a naan bread to the pile, re-cover the pile with the piece of foil and place back in the oven to keep warm until all the naan breads are cooked.

Step 14

Serve with your favourite curry.