Preheat the oven to 200'C.
Mix the dry ingredients together.
Place the flour in the mixing bowl of a stand mixer.
Add the beer gradually, when all incorporated add the yoghurt.
Use the dough hook attachment and start on a slow speed. Once the mixture is fully combined, increase the speed and knead the mixture for 5 minutes. Remove the mixture from the bowl and shape into a ball. Place inn a lightly oiled clean bowl, cover with clingfilm and leave to prove until doubled in size. This should take around 30 minutes.
For the butter: Pick the leaves form the stalk of the parsley and finely chop, peel and roughly chop the garlic and then sprinkle the salt over it before using the flat edge of the knife to make a puree, combine this with softened butter and brush over your naan when its cooked.
When doubled in size, tip the dough out onto a lightly floured surface and press with your fingertips to remove the air. Portion the dough into 50g balls.
Flour the surface and roll out with a rolling pin until roughly 3mm thick and into an oval shape.
Heat a pan until very hot and colour the naans on each side for 30 seconds. Transfer to the oven for 3 minutes to finish of the cooking.
Remove from the oven and allow to cool on a cooling rack. Brush lightly with sunflower oil.
«Make sure your oven and trays are really hot before cooking, as high as possible to replicate the ovens that would traditionally be used.»