Naan

1. Make the dough by kneading together all the ingredients and sufficient water (this will be approximately ¾ cup but some judgement is required).

2. Wrap the dough in a damp muslin cloth and leave it to rise for 2–3 hours.

3. Divide the dough into small balls.

4. Roll out the balls in oblong or round shapes with a rolling pin or by slapping and stretching with your hands.

5. Smear the surface with water and bake in a tandoor or preheated oven (as hot as your oven will go).

6. The naans should puff up a little, and be ready to remove from the oven in 4–5 minutes.

7. Brush the naan with butter. Serve hot.