Skillet Garlic Butter Naan

⏱ 90 min · Serves 4

Pillowy, blistered flatbreads made in a hot frying pan - no tandoor needed. Yogurt keeps the dough soft and tangy, and a brush of garlic-coriander butter finishes them off. Perfect for scooping up curry, or eating warm straight from the pan.

Per serving: 435 kcal · 10.0g protein · 60.0g carbs · 17.5g fat

Ingredients

• 300g plain flour, plus extra for dusting
• 1 tsp fast-action dried yeast
• 1 tsp caster sugar
• 1 tsp fine salt
• 1/2 tsp baking powder
• 120ml warm water
• 100g plain full-fat yogurt
• 2 tbsp vegetable oil
• 40g butter, melted
• 2 garlic cloves, finely grated
• 2 tbsp coriander, finely chopped
• Pinch of flaky sea salt
• 1 tsp nigella seeds (optional)

Method

1. Stir the yeast and sugar into the warm water and leave for 5 minutes until foamy.
2. In a large bowl, mix the flour, salt and baking powder. Add the yeast water, yogurt and oil, then bring together into a shaggy dough.
3. Knead on a lightly floured surface for 8 minutes until smooth and springy. Return to an oiled bowl, cover, and leave somewhere warm for about 1 hour until doubled.
4. Knock back the dough and divide into 6 pieces. Roll each into a ball, cover, and rest 10 minutes.
5. Mix the melted butter with the grated garlic and chopped coriander; set aside.
6. Roll each ball into a teardrop shape about 5mm thick. Scatter over nigella seeds, if using, and press them in lightly with the rolling pin.
7. Heat a heavy frying pan or cast-iron skillet over high heat until smoking hot, with no oil. Lay in a naan and cook 1-2 minutes until big bubbles rise.
8. Flip and cook 1 more minute until charred in spots and puffed. Press gently with a spatula to encourage puffing.
9. Brush hot naan generously with garlic butter, sprinkle with flaky salt, and stack under a clean tea towel to stay soft. Repeat with the rest and serve warm.