Ingredients

• 150g Eurostar gluten-free plain white flour plus extra for dusting
• 140g coconut yoghurt (or other yoghurt)
• 1tsp olive oil (or try flavoured olive oil) plus extra for drizzling
• sea salt
• chopped fresh herbs, such as coriander and flat leaf parsley(optional)

Instructions

1. Add 150g flour, 140g yoghurt, 1 tsp olive oil and a pinch of sea salt to a bowl and mix with a fork, until it starts to clump together
2. Dust your hands, work top and rolling pin with flour
3. Press the dough into a large ball and then divide in half and shape into 2 balls
4. Gently roll out each dough ball until roughly 5mm thick. Press round any edges that have split, to give a smooth edge
5. Add the naan to a VERY HOT, DRY flat pan
6. Cook on both sides, for a couple of minutes, until the bread is just starting to blacken (this adds a lovely flavour)
7. Melt some butter and drizzle over the naan with chopped herbs and sea salt