Garlic Butter Naan
3 cups cake flour
10g dried yeast
2 tsp sugar
1 tsp salt
1/3 cup plain yoghurt
1/3 cup canola oil
3 cloves garlic, chopped
150g salted butter
Slowly add enough water to form into a soft dough.
Knead until smooth and elastic.
Place into an oiled bowl, cover and leave to rise until doubled.
Place garlic and butter into a saucepan and heat over low heat until melted, then leave to simmer gently for 5 minutes.
Divide dough into 8 equal pieces, form into balls, then roll into circles.
Heat a cast iron pan to medium heat, cook naan, one at a time in the the pan for about 6 minutes on each side until puffed and browned.
Once cooked, remove from the pan, then brush with garlic butter on both sides and wrap in foil to keep warm while you cook the other breads.