Garlic Naan Bread

Place the flour, yeast, sugar, baking powder, salt, garlic powder and asafoetifa in a large mixing bowl and stir to combine.

Add the buttermilk and water and beat together with a hand mixer or stand mixer fitted with dough hook attachment. Alternatively, you can simply stir the dough together with a spoon until a shaggy dough forms.

Leave the dough to rest for 5 minutes and then beat again on low speed or knead by hand until it becomes smooth and elastic. Grease the bowl with a little oil or melted ghee, cover with a cloth and leave to rise for an hour or until doubled in size.

Dust your worktop with a little flour. Turn the dough out and shape into a log. Divide into 6 equal pieces – each should be about 2.6oz or 75g.

Roll each piece into a ball, cover with a cloth and leave for 5 minutes. Roll out to an oval shape using a rolling pin or spread out with oiled hands. It should be about 3mm or just shy of 1/8 inch thick. Keep any dough you are not cooking straight away covered with plastic wrap or a cloth to prevent from drying out.

Preheat a large cast iron skillet over high heat. Grease with ghee or vegetable oil, place the naan on the hot skillet and cook until small bubbles appear on the surface. If the skillet gets dry, brush with a little oil or ghee. Lower the temperature to medium-high after the first flip.

Keep flipping the naan using a silicone spatula to prevent it from burning and adjust the temperature as needed (see notes). Each naan will cook in about 3-4 minutes – you want some golden brown spots to develop on one side.

Remove from the skillet and keep wrapped in a cloth while you cook the remaining naan.

Heat the butter (you can also use ghee) in a small pot until melted. Add the minced garlic, stir and take off the heat.

Brush the warm naan with the garlic butter, sprinkle with the cilantro and nigella seeds and serve with your favorite curry!