Naan with garlic butter

300 g white flour

1 tbsp sugar

1 tsp salt

¼ cube of yeast (about 10 g)

crumbled

100 ml water

75 g natural yogurt

2 tbsp sunflower oil

50 g butter

1 clove of garlic

crushed

1 pinch of salt

3 sprigs of coriander

finely chopped

Mix the flour, sugar and salt in a bowl, then mix in the yeast. Add the water, yogurt and sunflower oil and knead into a soft, moist dough. Shape the dough into a ball, cover and leave to rise at room temperature for about 1 hour.

Divide the dough into four portions, shape into balls, cover and leave to rise at room temperature for about 30 minutes. Put the pizza steel into the cold cooking space and preheat to 280 °C using the PizzaPlus mode. Roll out each ball into a 5 mm thick oval and leave to rest for about another 30 minutes. Place the naan on the preheated pizza steel in the cooking space and bake for about 3 minutes, turning them over halfway through the baking time.

Action

(Pre-)heat cooking space to 280 °C with PizzaPlus

Put the pastry in

PizzaPlus 280 °C for 3 Mins

Melt the butter in a small saucepan, add the garlic and salt, simmer briefly, remove from the heat and stir in the coriander. Brush the naan with the garlic butter while still warm.