Naan Bread - Not a sad teardrop

Naan bread is one of my favourite breads to make. (No, we did not learn to make this at the bread baking course). It is obviously wonderful with curries, but I enjoy it as part of a cheese board as well. Traditionally meant to be tear shaped, but who knows how to roll dough into a tear shape? So I just roll it into an elongated oval, works fine for us!
If you are still scared of bread and yeast, try this, you will be surprised how easy it is to master. I have given up sprinkling it with sesame seeds as they seem to end up in the oven, on the counter, on the plate, on the table and about 2% might make it on the bread to your mouth. Unfortunately it does contain milk, which is what makes it such a lovely, soft bread. You could try skim milk if you must!
The recipe makes 4 nice sized breads. I usually halve it and make 2, which is enough for 4 greedy-ish people:)

                          Naan Bread
500g cake flour
15ml salt
2 x 10g instant yeast
5ml sugar
300ml milk (slightly warmed)
80ml butter, melted

Mix together flour and salt in a large mixing bowl. Add yeast and sugar. Mix milk and butter together and add. Mix to make a soft dough - either in mixer or by hand. Knead for about 5 minutes (which your mixer will do) until smooth and elastic. Sprinkle a bit of flour in the bowl return dough, cover with a damp kitchen towel and leave to double in size. Can take up to 4 hours, but if the dough is warm and happy, it goes quicker. Relax if you rush out and leave it longer!
Lightly knead it back and stand 10 minutes. Heat grill to very hot, and warm a baking tray in the oven. Divide
dough into 4 pieces and roll each piece out on lightly floured surface to about 15cm wide and 30cm long. Brush with butter and place under grill for 2 minutes or till golden  and puffy, flip over and grill other side. Remove and wrap in clean cloth to keep bread soft, repeat with remainder of dough.
You could brush with garlic butter, or sprinkle sesame or poppy seeds on after brushing with butter.
Yum, now I wish I had made some to go with the lentil curry I am going to eat right now. Enjoy the bread!