Naan Flatbread

1. In a small bowl, combine the dried yeast, sugar, and warm water. Stir gently and let it sit for about 10 minutes, or until the mixture becomes frothy.

2. In a large mixing bowl, sift the strong bread flour and add the salt. Create a well in the centre and pour in the activated yeast mixture and yogurt. Stir until a sticky dough begins to form.

3. Turn the dough out onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. You may need to add a bit more flour if the dough is too sticky.

4. Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.

5. Once the dough has risen, knock it back and divide it into equal portions (about 4-6 pieces). Roll each portion into a ball, then flatten and shape into oval or teardrop shapes about 0.5 cm thick.

Cook in the Ooni

1. Preheat the Ooni oven to medium flame. Place the naan dough directly onto the stone and cook for 2-4 minutes, rotating and flipping the dough every minute for even cooking.

Cook on the Hob

1. Alternatively, heat a heavy-bottomed frying pan over medium heat. Cook each naan for 2-3 minutes on one side until bubbles appear, then flip and cook for another 1-2 minutes on the other side. Repeat with the remaining dough.

2. Brush or dip the freshly cooked naan with the garlic confit butter or sizzling chilli dip.