Rustle up soft, fluffy naan bread topped with herby garlic butter. Add the seeds, if you like. Lightly naan bread to disperse the ingredients evenly throughout the flour.

Add 1 tbsp of the melted butter, followed by the natural yogurt. Once the yogurt and butter have been absorbed, gradually add 180-200ml water, 50ml at a time. Mix between additions, until it begins to come together into a dough. Tip the dough onto a lightly floured work surface and knead thoroughly for 5 mins until smooth and elastic. Put in an oiled mixing bowl, cover with a tea towel and leave to rest for at least 1 hr. The dough will not rise but it is important to let it rest as this helps to make the naans less chewy and more fluffy.

If making the garlic butter, mix the garlic with the remaining 1 tbsp melted butter and the coriander. Divide the dough into eight, 10 or 12 even-sized pieces, depending on how big you want the naans. Roll into round balls, then return to the bowl, covered with a tea towel. Flip the dough over and repeat on the other side. Dry fry the dough over a medium high heat until it begins to puff up and the underside browns in places. Flip and repeat on the other side.

Remove the cooked naan from the pan. Spoon a little of the garlic butter over the naan, if using. Sprinkle over some coriander, if you like. Cover with a tea towel while you repeat the process with the remaining balls of dough. ADD SEEDSTo add seeds to the tops of the naans, whisk together 1 egg with 1 tbsp milk. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.