Add all of the ingredients into your mixing bowl (remember, the water should be warm to touch)

If using a stand mixer – use the dough hook to knead the ingredients into a dough, for 5 minutes. If using your hands/spatula, mix together the ingredients, then knead with your hands for 5 minutes.

Once kneaded, the dough should be springy, slightly sticky and soft

Coat the dough in a little oil (so it doesn’t stick to the bowl) – then roll into a loose ball, and cover with a lid or clingfilm

Allow the dough to rise in a warm place for an hour and a half (until doubled in size)

Once the dough has risen, lightly flour a clean work surface and tip the dough out onto it

Divide the dough into 8 even-sized balls

Then cover with a clean tea towel, allow to rest for a further 20 minutes to allow the balls to rise a little more

Next, use a rolling pin to roll each of the balls into a round shape (shape doesn’t matter too much, honestly)

Roll each of the naans before cooking (if you have space) don’t stack them. If you don’t have space to roll them all out now, just roll a few, then cook them, then repeat

Heat a non-stick pan to medium heat then add a naan bread (no oil is needed)

Within about 10 seconds you’ll see bubbles appearing on the surface – continue to cook it (don’t flip it – it’ll make the bubbles flatten) until there are lots of bubbles and the base is cooked (roughly 2 minutes, depending on the heat – but flip when feels right for you).

Once flipped, cook for 1 min bubble side down (to brown the bubbles)

Then repeat this method for all of the naans – then serve! If you’re making these ahead of serving, stack on a plate and cover with a clean tea towel

NOTES

You don't need to roll out all the naans at once, but I find it helps me not feel overwhelmed when cooking them to have the next one ready too