Naan

Jamie Oliver’s naan breads are yeast-raised ovals made with yoghurt and a choice of ghee or unsalted butter. Nigella seeds and a small pinch of salt finish the breads, which he describes as fluffy and fragrant when eaten warm with curry.

Dried yeast and honey first meet lukewarm water. The flour and sea salt are mixed separately, then some melted fat, yoghurt and the yeast mixture are brought together into a soft, sticky dough.

The dough is kneaded on a flour-dusted surface until smooth and left covered until doubled in size. It is knocked back, divided into six portions and rolled into thick oval shapes.

Each naan cooks in a hot non-stick frying pan, with a turn halfway through.

The remaining melted fat is brushed over the cooked naan before nigella seeds and salt are sprinkled on top. The breads are kept warm while the batch is finished and served with a chosen curry.