Garlic naan.

Soft in the centre, lightly charred at the edges and brushed with garlic butter, naan is one of the most comforting companions to an Indian meal.

Build a soft dough

Combine all-purpose flour, warm water, active dry yeast, a small amount of sugar, salt, plain yogurt and oil or ghee. The yogurt provides tenderness while yeast gives the bread its light, airy texture.

Activate the yeast

Mix warm water with sugar, sprinkle in the yeast and leave it for 5 to 10 minutes. A frothy surface means the yeast is active and ready.

Knead and rest

Add the yeast mixture, yogurt and oil to the flour and salt. Knead until smooth and soft, adding only enough flour to prevent sticking. Cover and rest in a warm place for 1 to 2 hours, until doubled.

Shape and cook

1. Divide the dough into small balls and roll each one into an oval.
2. Press minced garlic and chopped cilantro onto the surface.
3. Cook on a very hot cast-iron pan until bubbles appear and the underside develops dark spots.
4. Flip briefly, then brush generously with melted butter or ghee.

Variations

Try adding cheese, jalapeño, herbs or finely chopped spinach. For dessert, a plain naan can be finished with cinnamon, nuts or chocolate. Leftover naan should cool completely before being wrapped; reheat it on a dry skillet to restore its soft texture.

For the full restaurant experience, pair garlic naan with butter chicken, dal makhani or a rich paneer curry.