No-Yeast Naan

1. Mix together flour, salt and yoghurt.
2. Lightly flour a clean surface and knead the dough until it comes together.
3. Cream the butter with the asafoetida, paprika and finely chopped coriander.
4. Place a flat pan on medium heat.
5. Split the dough into 5 equal pieces.
6. On a floured surface elongate each piece.
7. Flip between your hands to remove excess loose flour.
8. Place on the hot pan until you see plenty of bubbles forming.
9. Flip over and cook both sides.
10. Place directly onto the flames if you’d like a charred texture.
11. Spread the butter mixture onto the fresh naan.
12. Serve warm.

If you need to reheat it, sprinkle water to the back and heat up for 20 seconds, this will prevent the naan from turning chewy.