Garlic Naan

Light, chewy garlic naans are the perfect accompaniment to fragrant curry.

Hands-on time 30min, plus standing and rising. Cooking time about

25min. Makes 8

 225ml semi-skimmed milk  1tsp fast-action dried yeast  150ml natural yogurt  ¼tsp caster sugar

 500g strong white bread flour  Vegetable oil, to knead and grease

 50g butter

 1-2 garlic cloves, crushed  Small handful parsley, roughly chopped, to sprinkle

 Sea salt flakes, to sprinkle

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

2 Mix flour and ½tsp fine sea salt in a large bowl and make a well in the centre. Pour in the milk mixture and stir until combined. Tip out on to a lightly oiled surface and knead for 10min, until smooth and elastic. Transfer to a lightly oiled bowl, cover with clingfilm and leave to rise until doubled in size, about 1hr.

3 Divide the dough into 8 equal pieces and roll each into a rough 18cm circle.

4 Preheat grill to high. Heat an ovenproof frying pan on the hob until very hot and carefully add a naan. Cook for 3min, until the surface begins to bubble. Transfer to the grill, setting the pan as close to the grill bars as possible. Cook until golden and bubbling, about 3min. Repeat with the remaining dough, keeping the cooked naans wrapped in a clean tea towel to keep warm.

5 Melt the butter in a small pan, remove from heat and stir in the crushed garlic. Brush the warm naans with garlic butter, then sprinkle some chopped parsley and a little sea salt flakes over each. Serve.

PER NAAN

301cals, 10g protein, 7g fat (4g saturates), 50g carbs (3g total sugars), 2g fibre

GET AHEAD

Once the dough begins to rise, transfer the bowl to the fridge for 24hr. Bring back to room temperature and complete recipe to serve.