Naan

Method

1. In a large bowl, mix the flour and salt with a fork.
2. Add the yoghurt and roughly mix with a spoon until combined.
3. With your fingers, work the flour into the yoghurt to form a dough, scraping down the sides of the bowl so everything is combined. Keep working it for about 5 minutes, until it becomes drier and forms a smooth ball.
4. Flour your work surface and cut the dough into 6 equal portions (or just pinch off roughly equal portions when you're ready to roll).
5. The dough can be used straight away, but it's easier to work with after about 30 minutes covered in the fridge.
6. Roll a portion into a ball in your palm, then press it flat into a circle with the flat of your hand. Roll it out on the floured surface with a floured rolling pin to the size you like. It doesn't need to be perfectly round.
7. Heat a non-stick frying pan over high heat. No oil needed.
8. Put a naan in the pan. After a few minutes it will bubble and puff up; press the bubbles down with a fish slice. Flip it over and cook the other side for a few more minutes, until it has brown spots.
9. Rub the end of the block of butter over the hot naan so it melts over the top. Keep the cooked naans warm wrapped in foil while you make the rest.
10. Sprinkle with coriander.