Soft naan comes from a supple dough, sufficient resting and a hot cooking surface. This recipe uses yeast and yoghurt and cooks on a heavy skillet. It produces a home-style naan with blistered spots; a skillet will not reproduce every quality of a tandoor.

Ingredients — makes 6

• 300 g plain flour, plus a little for shaping
• 1 teaspoon instant yeast; 1 teaspoon sugar; ¾ teaspoon salt
• 100 g plain yoghurt; 100–120 ml lukewarm water; 1 tablespoon neutral oil
• Melted butter or ghee to finish; chopped coriander or garlic if desired

1. Mix a soft dough

Combine flour, yeast, sugar and salt. Add yoghurt, oil and 100 ml water. Mix to a soft dough, adding the remaining water only as needed. Knead for 8–10 minutes until smoother and elastic. It should feel slightly tacky, not dry. Flour brands and yoghurt thickness differ, so adjust by feel rather than adding all the water automatically.

2. Rest and divide

Cover and leave in a warm place until noticeably expanded, roughly 60–90 minutes depending on room temperature. Divide into six pieces, shape loosely and rest covered for 15 minutes. This second rest makes rolling easier. If the dough springs back, give it a few more minutes rather than forcing it thin.

3. Shape and cook

Heat a heavy skillet over medium-high heat. Roll one piece into an oval about 3–4 mm thick, using only enough flour to prevent sticking. Place it on the hot, dry skillet. Cook until bubbles form and the underside has brown spots, then turn and cook the second side. Adjust the heat if the outside burns before the centre cooks. Follow your pan’s heat limits and do not heat non-stick cookware beyond its instructions.

4. Keep it soft

Brush with butter or ghee and wrap in a clean cloth while cooking the remaining naan. Serve promptly. For garlic naan, use a small amount of finely chopped garlic mixed into the finishing butter rather than allowing loose garlic to burn on the pan.

Contains wheat and dairy. Pair with dal makhani or tandoori-style chicken. Cool leftovers, store appropriately and reheat briefly in a covered pan to restore softness.