Garlic naan

These light naans are the perfect accompaniment to fragrant curry.

MAKES 8 PREP 30min, plus standing and rising COOK about 25min

• 225ml semi-skimmed milk

• 1tsp fast-action dried yeast

• 150ml natural yogurt

• ¼tsp caster sugar

• 500g strong white bread flour

• Vegetable oil, to grease

• 50g ghee or butter

• 1-2 garlic cloves, crushed

• Small handful parsley, roughly chopped, to sprinkle

• Sea salt flakes, to sprinkle

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 Mix flour and ½tsp fine salt in a large bowl and make a well in centre. Pour in 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 dough into 8 equal pieces and roll each into an 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 surface begins to bubble. Transfer to grill, setting pan as close to grill bars as possible. Cook until golden and bubbling, about 3min. Repeat with remaining dough, keeping cooked naans wrapped in a clean tea towel to keep warm.

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

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

PER NAAN: CALS 301; FAT 7G; SAT FAT 4G; CARBS 50G