Soft and fluffy garlic naan

1. Activate the yeast: put the warm water, sugar, and yeast in a large bowl. Mix and let it stand for 5 to 10 minutes, until foamy. (If it does not foam, the yeast is dead. Replace it.)
2. Make the dough: add the flour and salt and mix until a shaggy dough forms. Turn it out onto the worktop (or use a stand mixer with a dough hook) and knead until smooth. Add the olive oil and knead until you have a smooth ball of dough.
3. First rise: put the dough in a lightly oiled bowl, cover, and let it rise until doubled in size.
4. Shape: divide the dough into balls: 6 for large naan or 8 for medium naan. Roll them into tight balls, cover, and let them prove again for 30 to 45 minutes.
5. Cook: heat a non-stick pan over medium heat and brush it lightly with oil. Roll each ball out very thin, as thin as you can without tearing it. Cook in the hot pan for 1 to 1½ minutes per side, until nicely browned with bubble spots, like a tortilla.
6. Add butter: mix all the ingredients for the garlic and herb butter. Put the cooked naan on a plate or tray and brush both sides lightly with the butter.
7. Serve: serve at once, or keep the naan in an airtight container.

Overnight in the fridge

After the first rise (step 3):

• When the dough has doubled in size, punch it down gently.
• Cover the bowl tightly with cling film, or move the dough to an airtight container.
• Refrigerate for up to 24 hours.

The next day (before step 4):

• Take the dough out of the fridge 45 to 60 minutes before you want to cook.
• Let it come to room temperature on the worktop, still covered.
• Continue with step 4: divide into balls, shape, and prove for 30 to 45 minutes. Then cook as usual.

Benefits:

• Better flavour (a more complex taste).
• Easier to work with (cold dough is less sticky).
• More convenient timing.
• Possibly a fluffier texture.

Alternative: shaped balls in the fridge

• After step 4, put the shaped balls on a tray lined with baking paper.
• Cover tightly and refrigerate overnight.
• The next day, let them warm up for 20 to 30 minutes, then roll and cook them directly.
• This skips the second proof at room temperature, because the balls prove a little in the fridge.

Cooking cold dough

• Cold dough can take slightly longer to cook: add about 30 seconds per side. Watch for the bubble spots as usual.