If you're looking for the fluffiest, most tender-crumbed naan to mop up your curry sauce with, look no further. There's naan better than these. Sorry!
slightly adapted from here
450g baker's flour, plus extra for dusting and adjusting for stickiness
1 1/2 teaspoons fine sea salt
150ml lukewarm water
150ml lukewarm whole milk
3 teaspoons dried yeast
1/12 teaspoons caster sugar
150ml plain biodynamic yoghurt
60g unsalted butter melted
Put the flour and salt into a large mixing bowl and stire to combine. Set aside.
In a separate mixing bowl, place the water, milk, yeast and sugar and whisk to combine. Set aside for 10 minutes until foamy. Add the yoghurt and butter and whisk to incorporate.
Pour the yeast mixture into the dry mixture and mix with your hands until it comes together. It will be a fairly wet dough. It will come together as you handle it, but add a little more flour if it is too sticky. Scrape the dough out onto a floured work surface and knead for 5 minutes. I used a bench scraper to spread the dough out and scrape it back together because mine was too sticky to knead at this point. (Remember, the wetter the better.) Scrape the dough back into the bowl and cover with plastic wrap. Leave the dough to double in size in a warm spot for 30 minutes.
Turn the dough out onto a floured surface and cut it into 12 even portions. If the dough is still too wet to handle, add a little more flour until it is manageable. Stretch and press each portion out with your hands until it is a a rough teardrop shape and about 5mm thick.
Heat a dry frying pan (I used a cast iron skillet) over high heat and get it screaming hot. Fry each portion, one at a time, for 2 minutes on each side, or until puffed and pleasingly blistered and scorched in places. As you take them off the heat, pop them into a clean tea towel to keep them warm and let them steam a bit. If you wish to cook them beforehand, you can wrap them in a layer of baking paper and then a layer of foil and pop them in a warm oven.