Method

Sift 560g of maida flour and 10g of fine sea salt into a large bowl and make a well in the middle.

Add 5g of baking powder, 8g of caster sugar, 150ml of milk and 1 large egg into a large jug and whisk until combined. Pour into the flour well then slowly draw the flour inwards with a round-bladed knife. Dust your hands with flour then knead for around 5 minutes until you have a soft, smooth dough. Set to one side for 10 minutes.

Pour 1 tablespoon of vegetable oil over the dough and knead vigorously for 30 seconds, incorporating all of the oil into the dough. Shape the dough into a ball and place in a clean bowl. Cover with a damp tea towel and leave to rest for 2 hours.

After the dough has finished resting, take a 70g piece of dough, roll it into a ball and place on an oiled baking sheet. Repeat until all the dough has been used up then cover the balls with cling film and rest for another 30 minutes.

Lightly oil a clean work surface then take a dough ball and flatten it into a round. Use a rolling pin to make a 2mm thick oval, and use more oil rather than flour to prevent the dough from sticking. Rest the naan for 1 minute. Repeat for the other dough balls.

Turn your grill onto its highest setting. You’ll need to position the grill rack so that your ovenproof frying pan is close to the heat source but not so close that the dough will touch it as it puffs up. Place a clean tea towel nearby and heat your frying pan on the highest heat you have until it’s as hot as it can be.

Place the naan into the hot frying pan, count to 20, then place the pan under the grill. The naan will puff up and colour in places after 30 seconds or so. You want it to colour a bit but not turn crispy. When the naan is ready, remove it from the pan and wrap in the clean tea towel to soften from its own steam. Keep somewhere warm.

If you’re cooking more than 1 naan, place your pan back on the hob to reheat it for the next naan and cook as before