Naan

Make the dough by kneading together all the ingredients and sufficient water (this will be approximately ¾ cup but some judgement is required).

Wrap the dough in a damp muslin cloth and leave it to rise for 2–3 hours.

Divide the dough into small balls.

Roll out the balls in oblong or round shapes with a rolling pin or by slapping and stretching with your hands.

Smear the surface with water and bake in a tandoor or preheated oven (as hot as your oven will go).

The naans should puff up a little, and be ready to remove from the oven in 4–5 minutes.

Brush the naan with butter. Serve hot.