Easy Naans

1. Melt the butter and set aside to cool.

2. Sift 500g self-raising flour into a large bowl. Add 1 tsp sugar and 1 tsp sea salt. Whisk to combine. Pour in the butter. Add 150g Greek-style yogurt. Stir the ingredients together till they start to form a soft dough. Slowly add in 150-200ml warm water, 1-2 tbsp at a time, till the dough comes together.

3. Dust your work surface with a little flour and tip out the dough onto it. Knead for 2-3 mins till it’s smooth and elastic.

4. Lightly oil a mixing bowl, then pop the dough into it. Cover with a tea towel and set aside for 1 hr to rest at room temperature.

5. Divide the dough into 6 equal-sized pieces. Take 1 piece and shape into a ball, then roll it out to make a saucer-sized round. Pop onto a plate. Repeat with the remaining dough, dusting the work surface with flour as needed and laying baking paper between each round of dough.

6. Place a large cast iron pan or a heavy-based frying pan on a medium-high heat. Add 1 dough round to the hot pan and fry for 1-2 mins till it’s puffed up and browned underneath. Flip and fry for a further 1 min till it’s browned on both sides and cooked through. Transfer to a plate, cover with a tea towel. Repeat with the remaining dough rounds.

7. Serve the naans as soon as possible. You can keep them warm wrapped in a tea towel for 10-15 mins while you dish up the rest of your curry.