Ingredients: Strong white organic flour 388g, 1 teaspoon salt (3g) 1 tablespoon instant yeast (10g) 2 tablespoons melted butter (26g) yogurt (120g) 1 teaspoon sugar, lukewarm water (135g) 2 garlic cloves.

Bloom the yeast with the sugar in the lukewarm water, stir it up and leave for about 10mins until you see some bubble action. Once bloomed add to a large bowl with the flour, melted butter, yogurt and salt. Mix to a shaggy dough before pouring out on to a table. Nead the dough until nice and smooth which should take around 10 minutes. Leave to rise in a warm environment until doubled in size.

Divide into 8 equal portions, form each portion into a small ball before rolling out to a thin naan sized oval. Heat a cast iron pan/skillet until smoking hot, (open a window) Carefully lift the naans into the pan and cook on one side for around 1 minute until it puffs up and is lightly blackened. Flip it over to cook the other side for another minute.

Once you have cooked all your naans, melt another tablespoon of butter in a pan and add your 2 chopped cloves of garlic. Saute until fragent, leave to cool a little before brushin on each naan. Sprinkle on some chopped corriander and enjoy!