Recipe

1.

In a bowl, mix all the ingredients except the water and butter. Gradually add the water, mixing in circles with cooking chopsticks held upright. Once the dry ingredients have been incorporated, kneed with your hands and form into a ball. Cover loosely with cling wrap and leave rest for 15 minutes at room temperature.

2.

Divide the rested dough in half. On a chopping board, use the heel of your hand to form each half into a long oval about 20cm in length and 5mm thick.

3.

Brush the base of a frying pan with untoasted sesame oil and heat. Place the shaped naan side by side in the pan and cook until golden, 1–2 minutes. Turn over and cook the other side until golden.

4.

Remove the pan from the heat and, if desired, add the butter and coat the naan in it as it melts. Serve with your favorite curry.