Garlic Naan-style tandoor baked bread

Ingredients

Dough

• 500 g strong bread flour (or plain + 2 tbsp vital wheat gluten)
• 1 tsp salt
• 1 tsp sugar
• 1 tsp instant yeast
• 200 ml warm water
• 60 g Greek yoghurt
• 2 tbsp olive oil

Garlic butter

• 50 g butter, melted
• 4 garlic cloves, crushed
• 2 tbsp fresh coriander, chopped

Method

1. Dough. Mix all dough ingredients. Knead 8 minutes until smooth and elastic.
2. Prove. Cover, prove 1 hour until doubled.
3. Divide. Knock back. Divide into 8 balls. Rest 15 minutes.
4. Roll. On a floured surface, roll each ball into a teardrop about 5 mm thick.
5. Cook. Heat a heavy pan or griddle on max. Lay the naan on it. Cook 90 seconds. Bubbles should form and char. Flip, 30 seconds.
6. Brush. Immediately brush with garlic butter and scatter with coriander.
7. Serve. Hot, wrapped in a tea towel to keep soft.

Tips

• Hot pan + high heat = the charred bubbles. Don’t go low-and-slow.
• Yoghurt in the dough. Tangy + soft. Don’t sub milk.
• Brush with garlic butter off the pan. Soak into the bubbles.