Place flour, Kosher Salt and baking powder into a mixing bowl.
Combine oil and yoghurt in a separate bowl, then pour the mixture into the mixing bowl.
Gradually add water into the mixing bowl and combine all ingredients with your hands.
Generously flour your workbench and gently knead the dough until it is soft but not sticky. Apply a little bit of oil to the dough, return it back to the mixing bowl and cover with cling wrap. Place in a warm area to rest for about an hour.
While the dough is resting, get the garlic butter ready. Prepare your garlic butter by cooking 20g of butter over a medium heat for only a few minutes, until the butter has melted. Add in 1 tablespoon of Garlic Lovers’ Spice. Add in chopped herbs and set aside until you are ready to cook the naan.
Once dough has risen slightly, divide into 4 equal balls on floured surface, lightly rolling each piece of dough in the flour and then set them aside for 5 minutes.
Place a medium-sized non-stick pan over medium heat.
Roll one piece of dough on the lightly floured surface to about 5mm thickness then place it into the pan to cook. During this time, you may continue rolling out the remaining pieces of dough, while keeping an eye on the naan in the pan.
Check on the naan, once it starts to brown to your liking, flip it onto the other side to finish cooking.
Remove the cooked naan from the pan and brush both sides with the garlic butter. Repeat for the remaining pieces of naan.
Serve warm, paired well with 30 Minute Butter Chicken (or, for a meat-free alternative, try Vegetarian Butter Chicken).
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