GARLIC NAAN

Soft, doughy garlic naans are the perfect accompaniment to fragrant curry.

MAKES 8 PREPARATION TIME 30 minutes, plus proving

COOKING TIME about 25 minutes

● 225ml semi-skimmed milk

● 1tsp fast-action dried yeast

● 150ml natural yogurt

● ¼tsp caster sugar

● 500g strong bread flour

● ½tsp fine sea salt Sunflower oil, to knead and grease

● 50g garlic butter, melted

● Small handful parsley, roughly chopped

1 Gently warm milk in a small pan over low heat until lukewarm. Remove from heat and stir in yeast. Set aside for 5min. Stir through yogurt and sugar.

2 Meanwhile, tip flour and salt into a large bowl and make a well in the centre. Pour the milk mixture into the bowl and stir until combined. Tip out on to a lightly oiled surface and knead for 10min, until smooth. Transfer to a lightly oiled bowl, cover with clingfilm and leave to prove until doubled in size, about 1hr.

3 Divide dough into 8 equal pieces and shape each into a rough 18cm circle. 4

Preheat the grill to high and the oven to 130°C (110°C fan) mark ½. Heat 2 frying pans until very hot and add a naan to each pan; cook for 3min, until the surface begins to bubble. Transfer to the grill, setting the pans as close to the grill bars as possible, and cook until just golden and bubbling, about 3min. Repeat with the remaining dough, keeping the cooked naans in the low oven to stay warm while you finish the rest.

5 To serve, brush each warm naan with melted garlic butter, then sprinkle over chopped parsley, salt and freshly ground black pepper to taste.