Step 1

Add the dry ingredients to a large bowl and mix with a spatula to combine then make a well in the centre.

Step 2

Add the yogurt and oil and mix (using your hands or a spatula) to bring the dough together into a rough ball.

Step 3

Use a little flour to dust a bench top or board and turn out the dough.

Step 4

If the dough is too sticky, sprinkle over a little more flour and work it in. If it is too dry, add a drop of milk or water.

Step 5

Gently knead until smooth.

Step 6

Set the dough aside for 10 mins (for naan in under 30 mins) or up to 4 hours to leaven. Leaving the dough sit for longer will improve the fluffiness.

Step 7

While you wait for the dough, prepare the toppings.

Step 8

Divide the dough into 4 or 6 portions.

Step 9

Dust the pin and rolling surface with more flour.

Step 10

Use a rolling pin to form the shape. Round, oval or a rustic in between is fine. Roll the dough nice and thin. Use your pan size as a guide. The dough must be able to lay flat in the base of the pan.

Step 11

Sprinkle on toppings of your choice and then roll again so they stick into the dough.

Step 12

Heat a well-seasoned cast iron skillet over medium-high heat until it is just starting to smoke. To get a fluffy soft naan you need a very hot pan so they cook fast.

Step 13

Place the dough into the pan with the toppings facing up. Let cook for approximately 1 minute. If conditions are right, pockets will puff up with steam and rise. If it doesn’t happen, don’t worry, they will still taste great. The bread should have some nice colour and be a little bit crisp when you flip them over. The second side will take less time to cook. They are done when the air pockets turn brown and blister, but the insides are still nice and soft and fluffy.

Step 14

Straight from the skillet the naan will be fat and pillowy, as they cool they will flatten out.

Step 15

Brush generously with butter or ghee.

Step 16

Cover to keep warm while you cook the remaining breads.

Step 17

If you plan on storing your naan breads, do not brush them with the butter. Let cool completely to prevent condensation, then store in airtight containers at room temperature for up to 2 days or for up to 4 days in the fridge. When ready to eat, heat them up on a pan over low-medium heat, or for 1-2 minutes in a moderate oven then brush with butter!