Easy garlic naan bread

Homemade naan breads are the perfect accompaniment to curries.They are fragrant, light and fluffy and easy to tear up. Naan can be cooked in in a large, hot frying pan as are thin and cook quickly.

Makes 6 naan breads

Ingredients

3g dried yeast (1/2 a sachet)

1/2 tsp caster sugar

50 ml tepid water

50ml Oat Drink

45g unsalted butter

2 cloves garlic, crushed

300 g strong white bread flour , plus extra for dusting

½ tsp sea salt

2 tbsp low fat plain yogurt

1 tablespoon nigella seeds or chopped coriander leaves to serve (optional)

Method

Mix the yeast, sugar, water and Oatdrink in a bowl and set aside for 5 minutes, or until the liquid begins to bubble.

Melt the butter in a small pan over a low heat, add the crushed garlic and cook gently for 2 minutes. Remove from the heat.

Combine the flour and ½ tablespoon of sea salt in a large bowl and make a well in the middle.

Pour 1 tablespoon of the melted butter into the well, followed by the yogurt, Oatdrink and yeast mixture. Using a fork, gradually incorporate the flour from the sides into the liquid to form a rough ball of dough, then bring it together with your hands. It is a sticky dough so don’t be alarmed- just keep kneading!

Dust a worksurface with flour and knead the dough for five minutes until it is smooth and stretchy. It should still be quite sticky. Lightly oil a bowl. Place the dough in the bowl and cover with a clean tea towel and leave the dough to rise in a warm place for about 45 minutes or until doubled in volume.

When the dough has risen, place the dough onto a floured surface and gently press the dough to remove the gas that has built up as the dough was fermenting. Divide the dough into six portions and roll each into an oval shape, roughly 1.5 cm thick.

Heat a large non stick frying pan and place two naan breads in the pan. Cook the naan for two minutes on each side making sure each side is golden brown.

Brush with a little of the remaining garlic butter and sprinkle with a few nigella seeds or chopped coriander. Wrap the cooked naan in a clean tea towel to keep warm.