Method

Make the starter by placing warm (body temp) water, sugar & yeast into a jug whisk together & set aside for a hour or until it gets frothy.

Make the filling by frying off the onion until soft, using butter/ghee, add garlic & ginger, continue to fry stirring until light brown, mix all the spices with water add with the & salt stir in a cook for a further 2 mins, add a little more water if too dry.

In a mixing bowl place flour & salt then mix, add yogurt, egg, olive oil & the starter & mix into a dough.

Tip dough out onto a floured worktop & knead for at lease 10 min until it springs back when pushed with your finger, place dough into an oiled bowl cover with cling film or damp tea towel & leave in a warm place to double in size.

Tip dough out onto a floured worktop & cut into 36 g pieces & roll into balls, then with a rolling pin roll out in a tear drop shape about 3 mm thick, try to get all the same size & shape, when done lay on floured worktop & cover loosely with damp tea towel or cling film.

Take one piece & place about 1 heaped tbsp of filling in the middle, & spread out to 1 cm of the edge of the naan, wet the edge take another piece & wet the edges & place over the top, then seal the edges, place back under the tea towel of cling film, when all done let it rest for 10 mins.

Heat & melt butter/ghee, in a saucepan, cook for 1 min, ready with a pastry brush standing by.

Heat a dry frying pan on a med heat, when hot cook the breads for 2 or 3 mins on each side or until they bubble & brown on the bubbles.

Brush on melted butter/ghee & stack or store in a low oven until all done.