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Paul Hollywood’s Naan Bread with Garlic Ghee 

Unlike traditional naan that is leavened with yeast and cooked in a clay oven, this recipe uses baking powder and is cooked under a hot grill, making it possible to have naan on the table in a fraction of the time.  

Makes: 8 

Hands-on time: 20 minutes, plus rising 

Baking time: 15 minutes 

Skill level: Easy 

For the dough:

450g plain flour  

1 tsp salt 

1 tsp baking powder  

200ml whole milk 

100ml natural yogurt 

1 egg 

1 tbsp caster sugar 

small bunch of coriander, chopped, to serve 

For the garlic ghee:

250g salted butter 

4 garlic cloves, peeled and finely chopped  

You will also need:

Muslin square  

Heavy-based metal baking sheet 

Step 1 – Mix the flour, salt and baking powder together in a bowl.  

Step 2 – In a jug whisk together the milk, yogurt, egg and caster sugar. 

Step 3 – Make a well in the centre of the flour and pour in the milk mixture. Mix together with one hand, to a soft, sticky dough.  

Step 4 – Turn out the dough onto a lightly oiled worktop. Knead for 5 minutes, until smooth, then place the dough into a lightly oiled bowl, cover and leave to rest for 30 minutes. 

Step 5 – To make the ghee, melt the butter in a small pan over a low heat so that it is only just bubbling. Leave to simmer for 20 minutes – this gives the ghee its nutty flavour and golden colour – carefully skimming the foam as it rises to the surface. (Take care to remove just the foam and not the clarified butter.)  

Step 6 – Remove the pan from the heat and pass the butter through a sieve lined with a square of muslin into a clean bowl. Skim off any remaining small bits of foam and stir in the chopped garlic. Set aside.  

Step 7 – Tip the dough onto a lightly floured worktop and divide into 8 equal pieces. Shape 1 piece into a ball, flatten it, then roll it into a teardrop shape about 3–5mm thick, 20cm long and 12cm at its widest point. Repeat for the remaining dough pieces.  

Step 8 – Lay a heavy-based metal baking sheet on a grill pan and heat under a hot grill for 5 minutes. One at a time, lay the naan on the hot baking sheet and grill for 1–2 minutes, until the naan bubbles up. (Keep a close eye on it, as it will burn easily as it puffs.)  

Step 9 – Remove the naan from the grill, brush with garlic ghee, and set aside to keep warm. Repeat with the remaining naans, then sprinkle with chopped coriander to serve.  

This is a recipe from The Great British Bake Off: Get Baking for Friends and Family. For more like it, buy the book.