The best grilled naan

Name: The best grilled naan
Yield: 6
Ingredients: 2 cups (300g) plain flour; 2 tsp caster sugar; 1/4 cup (70g) thick Greek-style yoghurt; 2 tbs sunflower oil, plus extra to brush; 1 tsp dried instant yeast; Melted unsalted butter, to brush

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Anjum Anand's naan are wonderful cooked on the barbecue, on a chargrill or under the grill. They're easy to make, and are soft and crisp at the same time. For extra flavour add garlic, onion or seeds.

2 cups (300g) plain flour
2 tsp caster sugar
1/4 cup (70g) thick Greek-style yoghurt
2 tbs sunflower oil, plus extra to brush
1 tsp dried instant yeast
Melted unsalted butter, to brush

Method

1.

Combine flour, sugar and 1 1/2 tsp salt in a bowl and make a well in the centre. Add the yoghurt, oil, yeast and 1/2 cup (125ml) water. Stir to combine, then use your hands to form into a soft dough.
2.

Turn out onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Place the dough in an oiled bowl, turning to coat lightly with the oil. Cover with plastic wrap and rest in a warm place for 1 1/2 hours or until slightly increased in size.
3.

Divide the dough into 6 equal balls and roll out each one into a large 2mm-thick oval. Heat a large frypan over medium-high heat and brush with a little oil. In batches, cook naan for 2-3 minutes each side or until golden. Brush top with a little melted butter, then set aside and cover with foil to keep warm. Repeat process with remaining naan, brushing the pan with more oil in between batches.