Step 1

Set your stand mixer up with a dough hook.

Step 2

Measure the water into the bowl of your stand mixer and sprinkle over the yeast. Leave for 5 minutes.¾ cup warm water1 tsp dried yeast

Step 3

Add the flour, salt, sugar, and oil to the bowl.1½-2 cups flour½ tsp salt¼ tsp sugar3 tbsp oil

Step 4

Mix on low for 10 minutes until you have an elastic dough.

Step 5

Cover the bowl with cling film and leave it to rise for 20 minutes.

Step 6

Measure the water into a bowl and sprinkle over the yeast. Leave for 5 minutes.¾ cup warm water1 tsp dried yeast

Step 7

Add the flour, salt, sugar, and oil.1½-2 cups flour½ tsp salt¼ tsp sugar3 tbsp oil

Step 8

Use a fork or butter knife to combine all the ingredients, once you have a raggy looking dough, start using your hands to bring the dough together, until the sides of the bowl are clean.

Step 9

Empty the dough on a floured board and knead the dough for 15 minutes.

Step 10

Place in a bowl, cover with cling wrap and leave for 20 minutes.

Step 11

Slice the jalapeños into rings and set to one side.2-3 jalapeños

Step 12

Once the dough has sat for 20 minutes, punch it back down and then divide the dough into three roughly equal balls.

Step 13

Use your rolling pin to lightly roll the naan into an oval/teardrop/circle shape. Roll until you have a naan about 1/2" (9mm) thick (ensure they will fit in your skillet/griddle).

Step 14

Push the slices of jalapeños into the top of the naan and spinkle with the chopped cilantro/coriander leaves.¼ cup chopped fresh cilantro/coriander leaves

Step 15

Put a heavy skillet/griddle/frying pan over high heat and allow it to get searingly hot. Don't add any oil/butter. (at least 5 minutes)

Step 16

Place the dough, jalapeños side down, onto the skillet and cook for 1-2 minutes, it should start to puff up and charr lightly.

Step 17

Flip the bread and cook for a further 1-2 minutes.

Step 18

Remove to a plate, brush with the melted butter.

Step 19

Cover with foil and keep in a low oven while you prepare the other breads.

Step 20

Scatter with extra fresh cilantro/coriander to serve.