3/4 Cup warm milk
2 tsp sugar
1 tsp dried active yeast
2 Cups plain flour
1 tsp salt
1/8 tsp baking powder
3 Tbsp plain yogurt
2 Tbsp olive oil
1/2 tsp ground cumin
2 tsp minced garlic
Cumin or fennel seeds, butter, and chopped garlic, salt
1. Combine the milk and 1 tsp sugar in a small bowl, sprinkle yeast over the surface and set aside to allow the yeast to activate.
2. Sift the flour, salt, 1 tsp sugar, and baking powder into a large bowl.
3. Add the yogurt and oil to the activated yeast and stir to combine. Pour into the dry ingredients. Stir through the cumin and garlic.
4. Turn out onto a floured surface and knead until the mixture comes together into a sticky dough. Place in a large bowl, cover with cling film and set aside to rise for at least 2 hours.
5. Remove dough from the bowl and knead gently. Divide into 6 portions (any extra portions can be frozen at this point) and flatten, stretch, and roll into the shape of a naan bread.
6. Spread the surface with butter, and top with cumin or fennel seeds, chopped garlic, and a little salt.
7. Heat a large fry pan over a high heat. Brush the underside of the naan with water before placing in the hot pan. Cook for about 30 seconds to a minute, until bubbles appear on the surface, flip, and cook for a further 30 sec to 1 min.