Chilli-Stuffed Naans

Like pillows of pure joy, a homemade naan is truly heaven-sent. Fluffy, buttery and, in this case, with a chilli and garlic surprise in the middle, they put the shop-bought lot to shame. What's more, you can knock them up in around half an hour - most of which is proving time, giving you the opportunity to cook your curry alongside.

If you're into the heat, you can remove the seeds from the chilli or even swap it out for half a red pepper instead. The only thing that I really must insist on is that you butter the naans as soon as they come out of the pan - so so good!

Chilli-Stuffed Naans
Makes 2 large

olive or rapeseed oil

1 tsp nigella seeds

1 garlic clove, finely chopped

1 red chilli, finely chopped

65ml milk

1 tsp dried yeast (half a standard sachet)

1 tsp sugar

150g plain flour

50g natural yoghurt

butter, for spreading

sea salt

Warm the milk to hand hot temperature then stir in the yeast and the sugar. Allow to stand for 10 minutes or until the milk is starting to froth. In a small bowl, mix the garlic and chilli with 1 tsp water and 1 tsp oil then leave to one side.

Stir the milk mixture until the yeast is fully incorporated the stir it into the flour with the yoghurt, 1 tbsp oil, the nigella seeds and a big pinch of salt.

Knead on a floured surface for 2 minutes until you have a smooth soft dough (add a bit more flour if the dough is too sticky and difficult to handle). Cover and leave to stand in a warm place for 30 minutes or until increased in size.

Divide the dough into 2 pieces. Flatten one of the pieces into a circle about 10 cm in diameter. Spread half the garlic/chilli mix onto the dough and then enclose the filling by pressing the sides of the dough together into a ball.

Pat the ball into a circle then gently roll out on a floured surface to about 6mm thick and 20cm in diameter (don't worry if a bit of the filling spills out!). Repeat with the rest of the dough and the filling.

Heat a dry frying pan over a high heat. Cook the bread for a few minutes until the top starts to bubble and puff up then turn and cook until beginning to char slightly on the other side. Butter the bread and wrap it up in foil to keep warm. Repeat with the other naan and then serve.