SERVES: 8

METHOD

1. For the dough, combine flour and yogurt together in a mixing bowl until mixture comes together as a dough. Place dough on a clean lightly floured work surface kneading dough for about 10 minutes until smooth and elastic. Place dough in a lightly oiled bowl, covered in plastic wrap and leave to stand until required.

2. For the potato filling, place diced potato in a saucepan covered in cold water and bring to the boil. Cook for 10 minutes or until potato is very tender. Drain and set aside until required.

3. In a non-stick saute pan melt butter over a medium heat. Add cumin, coriander, Garam Masala, chilli flakes and turmeric, stirring to combine. Cook for 2 minutes or until aromatic. Add onion, garlic, ginger, lemon juice, salt and pepper, stirring to combine. Cook for 5 minutes or until onion is soft. Remove from heat and add drained potato, stirring gently until well combined. Allow mixture to cool completely.

4. Divide dough into 8 equal pieces. Roll each piece on a clean lightly floured surface to the size of a dinner plate. Divide the potato mixture into 8 equal portions, placing a portion in the centre of each rolled out dough ball. Carefully bring the sides of dough up to enclose the potato filling, firmly pinching the dough together. Take each potato filled dough ball and place seam side down on a lightly floured surface and gently roll to the size of a side plate, similar to the base of most frying pans.

5. For the garlic butter, melt butter in a small saucepan over a medium heat. Add garlic and cook for 1-2 minutes. Remove from heat, season with salt and pepper before adding coriander.

6. Heat a heavy based (preferably cast iron) frying pan or BBQ to a medium-high heat until pan is smoking hot. Cook each naan for 2 minutes each side or until naan puffs, blackens in areas and the dough is cooked through. Remove from pan and brush both sides with garlic butter. Repeat process with remaining naans.

Serve naans to accompany a curry.

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