Authentic naan needs to be baked in a specially made brick oven, but I decided to shallow fry the dough instead, which gives it this light and fluffy, golden finish.
Mix all the ingredients except the cumin and caraway seeds in a large bowl taking care not to put yeast on the top of the salt.
Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for 1 hour.
Push the cumin and caraway seeds into the dough and knead the dough until the seeds are incorporated.
Divide the dough into 2 or 3.
Use a rolling pin to flatten the pieces of dough into rounds, 25cm/10in diameter and rest for a further 5 minutes.
Heat a frying pan to a medium heat and add a splash of olive oil. Shallow fry each dough disc until browned on both sides, then set aside to cool slightly before serving.
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James Martin is joined by top chefs Mark Sargeant and Ben Tish and wine expert Olly Smith.
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