Skillet Butter Naan (6 Pieces)

Mix the 120 ml warm water with 1 tbsp sugar and 1 tsp yeast; let stand for 10 minutes.

Mix 1 3/4 cups flour and 1/2 tsp salt. Add the yeast water, 2 tbsp milk, 1 1/2 tbsp beaten egg and 30 g melted butter; form a dough.

Knead on a work surface for about five minutes until smooth and springy.

Cover the dough in a lightly oiled bowl and proof in a warm place for 60–90 minutes, until approximately doubled.

Divide into six equal balls and rest covered for about 15 minutes.

Roll each ball into an oval about 15–16 cm long and 3–4 mm thick, keeping the others covered.

Preheat a heavy dry skillet over medium-high heat. Cook one naan until bubbles and brown spots appear, flip, and cook the other side until no raw dough remains inside.

Brush the six cooked naans with the reserved 30 g melted butter and serve warm.