Sort ingredients
chefwendy
QR Code
Listen
Pdf
Mix self-raising flour, salt and greek yoghurt in a bowl with a spoon. When the mixture starts to come together, turn onto your work bench and knead until smooth. Place the dough back into the mixing bowl and cover with a tea towel. Rest for 20 minutes at room temperature.
Whilst the dough is resting make the garlic butter by combining all of the ingredients.
Divide the dough into 4 portions. Working with one portion, use your hands to roll into a ball then shape into a cup by pressing with your fingers. Grab a handful of mozzarella cheese and stuff into the centre of the dough. Fold the edges over and pinch to seal in the cheese. Dust your bench with a little flour then roll out the ball into a flatbread. Repeat with the remaining portions of dough.
Heat a little oil in a non-stick pan over medium - high heat then cook the naan for about 1 - 2 minutes on each side until golden brown. Once cooked, transfer to a plate and immediately brush over the garlic butter. Season with a little salt.