for 12 pieces

Dough

450 g	white flour
1 tsp	salt
1 tsp	sugar
½ cube	yeast (approx. 20 g), crumbled
1 ½ dl	milk
150 g	plain greek yoghurt
25 g	butter, soft, cut into pieces
1 bunch	basil, roughly chopped, 1 tbsp set aside

Garlic & herb oil

4 tbsp	olive oil
2	garlic cloves, squeezed
1	organic lemon, use grated zest and 1 tbsp of juice
2 pinch	salt
a little	pepper

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Combine the milk and yoghurt, add to the flour with the butter and basil, mix, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Garlic & herb oil

Combine the oil, garlic, lemon zest and lemon juice, season. Mix in the reserved basil.

To shape

Divide the dough into 12 portions, shape into balls, roll each ball into an oval approx. 0.5 cm thick. Cover and leave to rise for a further 45 mins.

Charcoal/gas/electric grill

Grill the naans over/on a medium heat (approx. 200°C) for approx. 2 mins. on each side. Spread the garlic & herb oil over the naan breads while they're still hot.

Show complete recipe