2¼ cups self-raising flour, plus extra to dust the bench
1 teaspoon baking powder
1½ teaspoons sea salt, plus extra to sprinkle
2 teaspoons cumin seeds
1¼ cups Greek natural yoghurt
1 tablespoon milk
1 teaspoon olive oil
4 cloves garlic, crushed
2 tablespoons melted butter
Sift the flour and baking powder into a stand mixer and add the salt and cumin seeds. Mix briefly to combine, then add the yoghurt, milk, oil and garlic. Mix for 2-3 minutes until smooth – this can also be done by hand by kneading for 5 minutes.
Tip the dough out onto a well-floured bench and knead a little more so that the dough is soft but not too sticky. Roll into a sausage about 30cm long and cut into 6-8 pieces (6 for medium, 8 for small naan). Roll each dough piece into a smooth ball, cover with a tea towel and leave to sit for 15 minutes.
Take each ball and either gently roll with a rolling pin or flatten with the heel of your palm into a rough oval about 1cm thick. Heat a large frying pan over a medium-high heat and dry-fry the naan, in batches of 2 at a time, for 1 minute each side or until puffed, golden and cooked through. As they come out of the pan, brush with a little melted butter and sprinkle with extra sea salt. Makes 6-8