Brush with chilli oil instead of butter to give extra flavour.
7g sachet dried yeast
1 tsp caster sugar
250g strong white bread flour
3/4 tsp LoSalt
2 tsp poppy seeds
1 tsp cumin seeds
1 tsp mustard seeds
25g butter, melted
3 tbsp fat free natural yogurt
1. Place the yeast, sugar and 125ml hand hot water in a small bowl, stir and leave for 5 minutes until frothy.
2. Mix together the flour, LoSalt and seeds in a large bowl or the bowl of a stand mixer fitted with a dough hook. Make a well in the middle and add 1 tbsp butter, the yogurt and the yeast mixture. Mix together to give a sticky dough. Knead for about 8 minutes until smooth. Place in a large greased bowl, cover with clingfilm and leave to prove in a warm place for about 1 hour or until doubled in size.
3. Knock back the dough and divide into 6 even pieces. On a floured surface, roll each one into a thin oval shape approx. 16cm long.
4. Heat a large non-stick frying pan and dry fry 2 at a time for 2-3 minutes until golden and bubbles start to form, turn over and cook for a further 2-3 minutes. Brush each side with the remaining butter. Repeat to make 6 naans.