Naan Bread with Garlic, Coriander and Cumin Butter

Combine the sugar, yeast and warm water in a small bowl. Set aside for 10 minutes, until bubbling. Place the activated yeast in a large bowl or the bowl of a stand mixer with the remaining ingredients. Using a spoon or a dough hook, mix together. Knead for 10 minutes, until shiny and smooth. Cover the bowl with a tea towel and set aside for 1 hour, or until doubled in size. Cut the dough into 8 portions and roll into roughly 15cm rounds on a lightly floured surface. Heat a cast iron skillet over a high heat. Place a flatbread onto the skillet and cook until golden and risen, then flip and cook on the other side. Repeat with the remaining dough. Wrap the cooked naan in a tea towel to keep warm.

GARLIC BUTTER: Heat the butter in a small saucepan over a medium heat, add the cumin seeds and garlic and fry for 1 minute. Remove from the heat and add the coriander. Drizzle over the naan while still hot. Season with salt if needed.