Naan bread

1 Preheat oven to 250°C (or see 5 and 6 below for barbecue instructions). In a small bowl place warm water and stir through sugar to dissolve. Sprinkle over yeast and set aside in a warm place until frothy.

2 In another small bowl place milk, egg and half the sunflower oil. Use a fork to mix ingredients together well.

3 In a large bowl sift white flour with salt and stir in wholemeal flour. Make a well in the centre.

4 Combine the two bowls of wet ingredients then pour into the flours. Use a butter knife to mix ingredients until a soft dough forms. Add a little extra water if it is too dry. Add the remaining oil to dough and knead through. Cover with a greased piece of plastic wrap and leave to rest for about 20 minutes.

5 Preheat a grill plate or barbecue plate to high. Divide the dough in 8 even-sized balls. Allow to rest for a few minutes. Use hands to flatten into ovals then use a rolling pin to roll out into larger ovals — about 20cm x 12cm. Leave the dough to rest for about 5 minutes. Lightly spray both sides of naan with oil then bake breads on a hot pre-heated oven tray for 3 minutes on each side. Bake in 3 batches.

6 To cook on a grill or barbecue plate, turn barbecue plate down to a medium heat, lightly spray both sides of each naan with oil and cook a couple of breads at a time for two minutes on each side or until lightly golden and puffy. Serve hot.