Directions

In a large bowl mix together the flour, salt and baking powder.

Warm up the milk until it is just above blood temperature and add the yeast, sugar, oil and yoghurt. Whisk to combine.

Make a well in the centre of the flour, pour in the milk mixture and incorporate using a fork. The dough will be messy and shaggy at this stage. Tip it out onto a clean counter and knead gently for 3 -4 minutes, until it is smooth and springy.

Place in the original mixing bowl, cover with a clean tea towel and leave for 60 – 90 minutes, or until it has nearly doubled in size.

Divide the dough into either six or 12 portions, roll into circles and use your fingertips to gently flatten.

Heat a small amount of oil in a frying pan, and fry each naan bread for about 2 or 3 minutes per side, until they are nice and golden.

Finish cooking in an oven preheated to 160°C, for about 10 minutes. I do it like this because if you cook them the whole way through in a frying pan you run the risk of burning the naan – the oven is a safe way to avoid this, and also a convenient way to ensure the entire batch is piping hot before dinner time.