The perfect side dish to go with your curry!

Method:

• Sift the flour into a bowl, then add all the other ingredients. Using a wooden spoon mix together to form a ball of dough.
• Knead for 10 minutes until smooth. This can also be done in an electric mixer with a dough hook. Grease a large mixing bowl with extra vegetable oil and add the dough. Cover the bowl with clingfilm and set aside for 1 hour or until the dough has doubled in size.
• Preheat the charcoal pizza oven or a pizza stone for 15 minutes. Divide the dough into five equal balls. Roll the balls of dough into a tear-shaped naan, about 20cm long, 10cm at the widest point.
• Using a Weber  Original Pizza Paddle transfer  as many naans as will fit onto the preheated stone. Cook for 3 minutes or until the naans have puff up and are scorching on top.
• Serve with a little melted butter brushed over them.