Ingredients 1 cup strong flour
3/4 tsp dried yeast
1/4 tsp salt
1/4 tsp sugar
1/4 cup warm water
2 tbsp yogurt
3 tsp olive oil
Peanut oil to cook
30 gm butter
1 clove garlic
Place the flour in the bowl of mixer.
Add the yeast, salt and sugar to the warm water and mix, add to the flour along with the yogurt and oil.
With the dough hook, combine the ingredients then beat for 4-6 minutes.
Place into a warm place to prove (this is when the yeast starts to activate and release its gas into the dough and the dough rises)
After about 30 - 40 minutes the dough should have risen and needs to be 'knocked back'. This is where the fun begins. Punch the dough in the bowl to remove the gas and then remove from the bowl and place on a lightly floured surface. Knead for 1 or 2 minutes and shape into a ball.
Cut the ball into 4 parts. Roll out the dough to a thickness of approx 5mm. The shape is not important.
Heat a heavy based pan and add some peanut oil. *Seperately melt the butter and add the crushe garlic.
When the oil is just smoking, turn down the heat and add the rolled dough.
Cook on both side for 1 - 2 minutes until coloured and a little crisp.
Spoon the butter over the Naan and spread around. Sprinkle with salt.