Naan

Method

1. Mix the full-fat yogurt, milk, dissolved yeast, sugar and salt in a jug. Put the flour into a large mixing bowl and make a well in the centre. Pour in 2 tbsp of the rapeseed oil and the liquid, then mix to form a soft dough.
2. Knead the dough for a minute or so until it stops looking ragged, then leave in the bowl for 10 minutes, covered with a damp tea towel.
3. Remove the dough from the bowl and knead on a lightly oiled work surface for another minute.
4. Re-cover in the bowl and leave to rise in a warm place for 1-2 hours or until doubled in size
5. Divide the dough into 4-6 equal-size balls, then heat a large dry frying pan with a tight- fitting lid over a medium heat.
6. On a lightly floured surface, flatten the dough, 1 or 2 balls at a time, then drizzle with a little extra rapeseed oil.
7. Using your fingers or a rolling pin, keep flattening into a round shape, around 1cm thick. Flatten them just before you cook them and keep the rest of the balls of dough under the damp tea towel as you work.
8. Transfer a flattened disc of dough to the heated frying pan and cover securely with the lid. Cook each naan bread for 3-4 minutes on one side, then, when it’s golden brown and puffed, flip it over and cook for 3-4 minutes on the other side.
9. While cooking the naans, melt the butter and mix with the remaining tablespoon of rapeseed oil. As soon as each naan bread is cooked (it should have no visible doughy patches) brush it generously with the melted butter and oil mixture, then scatter with sea salt and nigella and poppy seeds, if you like. Let it sit for 2 minutes, then tear up and eat with curries and dips or enjoy as an indulgent snack.