Directions

Activate Yeast

1In a small bowl, combine the yeast, sugar, and warm water. Stir gently and let sit for about 10 minutes, or until the mixture becomes frothy.

Prepare Dough

1In a large bowl, whisk together the flour and salt.

2Add the yeast mixture, warm milk, melted Nuttelex, and yogurt to the flour. Stir until a dough starts to form.

3Turn the dough out onto a lightly floured surface and knead for 4-5 minutes, or until smooth and elastic.

4Place the dough in a large, lightly oiled bowl, turning it once to coat with oil. Cover with a damp kitchen towel or plastic wrap. Let it rise at room temperature for 1 hour, or until doubled in size.

Prepare Toppings

1While the dough rises, prepare the minced/ chopped garlic and coriander.

Shape Naan

1Punch down the risen dough and turn it out onto a floured surface. Divide the dough into 12 equal pieces and roll each piece into a ball.

2Working with one ball at a time, roll it out on a lightly floured surface into an oval shape, approximately 17-18 cm long.

3Brush a small amount of water on the surface of the rolled dough. Sprinkle the minced garlic and chopped coriander evenly over the top, and gently press the toppings into the dough.

Cook Naan

1Heat a large, heavy-bottomed skillet or cast-iron pan over medium heat.

2Place one naan at a time in the hot skillet. Cook until large bubbles form on the surface, about 1-2 minutes. Flip the naan, press down gently with a spatula, and cook until the bottom is charred and has brown spots, about 1-2 minutes more.

3Remove the naan from the skillet and brush with melted Nuttelex. Stack on a plate and cover with a towel to keep warm. Repeat with the remaining pieces.

4Serve the naan warm with your favorite curry or dip.