Cooking Steps

• 1

  Chuck your flour, yeast, salt and sugar into a bowl and gently combine. If using a mixer, stir it up on low.

• 2

  Splash in water and oil and combine again for 10 minutes until you have a fantastic elastic dough.

• 3

  Cover the bowl with cling film and leave it to rise for 20 minutes.

• 4

  Once you've chilled for twenty mins, grab your dough and give it a good press down and divide it up into three roughly equal balls.

• 5

  Place one ball on a floured board and use your hands or a rolling pin to form the naan breads into big teardrop shapes.

• 6

  Put a pan over a high heat and allow it to get searingly hot.

• 7

  Place the dough onto the skillet and cook for 1-2 minutes, until puffed up and a lil' bit charred.

• 8

  Flip the bread and cook for a further 1-2 minutes.

• 9

  Remove to a plate and drizzle with the garlic butter.

• 10

  Cover with foil and keep in a low oven whilst you prepare the other breads.

• 11

  Place your butter in a small microwavable bowl and give it a quick blast for 45-60 seconds or until mellow and melted.

• 12

  Stir in a few teaspoons of Very Lazy garlic paste and a sprinkle of coriander. Spoon onto breads when ready!