300g bread flour
3g instant yeast
50g full fat plain yoghurt (I used Greek yoghurt)
130g whole milk (more if needed to bring the dough together)
3 cloves of garlic finely chopped
3g ginger finely chopped
Dried chili flakes to taste (you can also use fresh chilli)
Zest of one lemon for garnish
5g parsley finely chopped for garnish
15ml sunflower oil
1 In a bowl, add your flour, yeast, sugar, salt, yoghurt and milk.
2. In a stand mixer with a dough hook attachment knead the dough on a low to medium speed for about 6 to 10 minutes until it has become smooth. This step can also be done by hand, however kneading will take about 15 minutes.
3. Leave the dough to proof for one hour, or until doubled on size.
4. Punch down the dough to knock out the air and divide into 9 equal portions.
5. On a well floured surface, with a floured rolling pin, roll out each portion into an oval to as thin as you can get it.
6. Lightly brush each of the rolled out dough with some water using a pastry brush or dap lightly with a damp paper towel.
7. On each uncooked naan, sprinkle over your crushed chillis, garlic and ginger and season with salt if desired. Press in slightly to ensure your flavorings stick into the dough.
8. Lightly oil a pan, and put it over a medium heat (120C if induction cooker is used) and close the pan with your lid to create some steam.
9. Once your pan is nice and hot, cook off your naan one by one - don't over crowd the pan, rather do it in batches to get that beautiful even spotting.
10. Cook about 3 mins per side - however this time can be different for you as your stove is different to mine. However you know its done by the dark brown spots which appear on the naan.
It is important in this step that while the naan is cooking, keep the lid of your pan closed to create steam for those iconic air bubbles.
11 Serve with cut parsley and lemon zest.