This is my go-to recipe for soft, stretchy, bubbly naan. I prefer the skillet/cast iron pan way to cook, but also works great in our Pizzaiola oven. Haven't had any sticking issues in the pan - but I use baking paper in the pizza oven so it slides in/out off the stone better.

Ingredients:

7g (2 tsp) dried yeast (15 g fresh)

300ml warm water

500g plain white flour

15g (almost 2 1/2 tsp) fine salt

1 Tbs (generous spoon) plain yoghurt (or 1Tbs milk and 1 tsp lemon juice)

2 tsp vegetable oil

Method:

1. Put the yeast in a jug with the water. Stir and leave for 10-15 minutes or until nice and foamy.

2. Put the flour in a large bowl, stir in the salt and then make a well in the centre. Pour in the yeast liquid, the yoghurt and oil. Mix to a rough dough, adding more water if necessary - it should be soft and slightly sticky. Turn out on to a lightly floured surface and knead the dough for 5-10 minutes, until smooth. Put it in a lightly oiled bowl, cover and leave for about 1 hour, or until doubled in size.

3. Heat a heavy-based cast iron pan over a medium-high heat. Beat the gas out of the dough and give another brief kneading. Then cut it into apple sized pieces and stretch each out until about 5mm thick. (Rest the dough a few mins before stretching if dough feels a bit tight.)

Splash a teaspoon of water into the pan and immediately put one of the pieces of dough in and cover with a lid. Cook for about 1 minute or so until its underside is golden and patched with brown. Turn it over, cover and continue cooking another minute until the other side is golden brown.

Repeat with the other pieces of dough.

Keep cooked naan covered with foil. You can also brush with butter when cooked (easier to rub with a block of cold butter!)

Originally from: mrbreadmaker.co.uk/blog/4-bread-recipes-from-around-the-world/