Step 1

Mix the flour, salt and baking powder together in a bowl.

Step 2

In a jug, whisk together the milk, yogurt, egg and caster sugar.

Step 3

Make a well in the centre of the flour and pour in the milk mixture. Mix together with one hand, to a soft, sticky dough.

Step 4

Turn out the dough onto a lightly oiled worktop. Knead for 5 minutes, until smooth, then place the dough into a lightly oiled bowl, cover and leave to rest for 30 minutes.

Step 5

To make the ghee, melt the butter in a small pan over a low heat so that it is only just bubbling. Leave to simmer for 20 minutes – this gives the ghee its nutty flavour and golden colour – carefully skimming the foam as it rises to the surface. (Take care to remove just the foam and not the clarified butter.)

Step 6

Remove the pan from the heat and pass the butter through a sieve lined with a square of muslin into a clean bowl. Skim off any remaining small bits of foam and stir in the chopped garlic. Set aside.

Step 7

Tip the dough onto a lightly floured worktop and divide into 8 equal pieces. Shape 1 piece into a ball, flatten it, then roll it into a teardrop shape about 3–5mm thick, 20cm long and 12cm at its widest point. Repeat for the remaining dough pieces.

Step 8

Lay a heavy-based metal baking sheet on a grill pan and heat under a hot grill for 5 minutes. One at a time, lay the naan on the hot baking sheet and grill for 1–2 minutes, until the naan bubbles up. (Keep a close eye on it, as it will burn easily as it puffs.)

Step 9

Remove the naan from the grill, brush with garlic ghee, and set aside to keep warm. Repeat with the remaining naans, then sprinkle with chopped coriander to serve.