A must-have to accompany a curry, naans should be nicely golden and blistered on the outside, and soft and fluffy inside – it's well worth making your own from scratch
- Serves: 10 persons
- 500g plain flour
- 1tbsp caster sugar
- 1tsp baking powder
- 220ml whole milk
- 4tbsp vegetable oil
- 2tbsp butter, to serve
Step 1Sift together the dry ingredients with 1 tsp of salt. Combine the milk and oil. Make a well in the centre of the dry ingredients and pour in the liquid. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the well so that you have a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky. Put in an oiled bowl, cover with a damp tea towel and leave in a warm place to rest for 30 minutes.
Step 2Heat the grill to high and put a heavy baking sheet on the upper shelf of the oven.
Step 3Divide the dough into 10 balls and thinly roll each to a large teardrop shape. Put the naans, in batches, on the hot baking sheet and grill for 1-2 minutes or until they are golden and have puffed up. Brush with butter and serve hot.