Ingredients:

• 250g flour
• 125ml full-fat yogurt
• 50ml lukewarm water
• 1 tsp dry yeast
• 1 tsp sugar
• ½ tsp salt
• 1 tbsp olive oil
• 1 tbsp melted butter
• 1 clove garlic (finely chopped)
• Fresh coriander (optional)
• Kamado charcoal

Preparation:

• Mix the lukewarm water with yeast and sugar, let it stand for 10 minutes until it starts to foam.
• Add the flour, yogurt, salt, and olive oil and knead into a smooth dough.
• Cover and let rise for 1 hour in a warm place.

Cooking:

• Start the Kamado and heat to 220-250°C.
• Divide the dough into small balls and roll them out into thin ovals.
• Place the naan breads directly on the hot grill and cook for 1-2 minutes per side, until they puff up and develop nice grill marks.
• Brush immediately with melted butter and garlic for extra flavor.

Tips:

• Use a pizza stone for more even cooking.
• Sprinkle with fresh coriander for added freshness.
• Serve warm with hummus, tzatziki, or as a side dish with a BBQ meal.

Enjoy! Jan Luts