Pan-Cooked Naan Flatbread

Dissolve 3 g dry yeast and 10 g sugar in 100 ml warm water (about 40°C) and leave 5 minutes until the surface is foamy.

Mix 300 g flour and 5 g salt in a large bowl. Add the yeast water, 60 ml yogurt and 15 ml oil and knead by hand for 8–10 minutes into a smooth, soft dough that is slightly sticky.

Rub 3 ml oil over the dough, cover the bowl with a damp cloth or cling film, and leave in a warm place for at least 1 hour until about doubled.

Knead the dough lightly to release the air and divide it into 6 equal pieces of about 80 g. With 3 ml flour or oil on your hands, roll each piece into an oval or teardrop about 4–5 mm thick. For garlic naan, press chopped garlic and cilantro into the surface; sesame seeds can be pressed in too.

Pan method: heat a frying pan (cast iron is best) over high heat until very hot, brush one side of a flatbread with a little water, and lay that side down. Cook 1–2 minutes until golden-brown spots appear and it puffs, then turn and cook another 1–2 minutes. On a gas stove it can be held briefly over the flame with tongs for a few seconds to puff.

Oven method: preheat the oven to its highest setting (usually 250°C), put the flatbreads on a tray and bake 3–5 minutes until golden and puffed.

Brush with 30 g ghee or butter at once and serve hot, for example with a curry.