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1
Add the flour, dried yeast, sugar, salt, warm water and milk to a bowl and mix everything together with your hand.
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2
Once the dough has gathered together, turn out onto a surface and knead for 5-10 minutes.
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3
It may look soft and sticky like this, but it will form properly if you keep persevering.
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4
When the dough has been kneaded it may feel a little more runny than your usual bread dough.
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5
When you've finished the kneading, keep rolling the dough into a ball until the surface is smooth.
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6
Lightly grease the bowl with oil and place the ball of dough seam-down inside.
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7
Wrap the top of the bowl with some lightly greased cling film.
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8
Let the dough prove.
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9
If it's summer, just leave to prove at room temperature.
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10
I put the bowl in a styrofoam box alongside some cups of hot water.
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11
Leave to prove for 30 minutes.
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12
Once the dough has doubled in size, it's ready.
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13
Turn the dough out onto a dusted surface and lightly press out any excess gas with your hands.
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14
Split the dough into 4 equal parts and roll them into balls.
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15
Cover with a damp tea towel and leave to rest for 15 minutes.
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16
In the meantime, make the cheese.
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17
Combine the ingredients marked with * and mix together.
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18
Use your hand to mix as if you were kneading until a ball forms.
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19
Split the cheese mixture into 4 equal parts and shape into flat ovals to make them easy to wrap.
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20
Use your hands to stretch out the dough from Step 8, place the cheese in the middle and wrap the dough around.
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21
Once wrapped, pinch the dough securely closed with your fingers.
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22
Turn the naan over and roll into a circle shape with a dusted rolling pin.
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23
Cook in a frying pan without oil.
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24
Once the bottom has turned golden, flip the naan over.
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25
A non-stick frying pan is best for this job.
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26
Once both sides are cooked, your naan is ready Of course they taste great with curry but please try them on their own too!
