500g plain flour (you can replace 125g plain flour with strong white bread flour)
7g instant yeast
1 tsp salt
2 tsp caster sugar
½ tsp baking powder
50g butter, melted, or oil
125g natural yoghurt
200 ml luke warm water
To finish: nigella seeds, cumin seeds, chopped herbs, chopped chillis

• Place the flour, yeast, salt, caster sugar and baking powder in a bowl and stir to combine.
• Melt the butter in a pan, turn off the heat, then add the yoghurt to warm it through slightly.
• Pour the melted butter and yoghurt into the bowl of flour, followed by the water. Stir the mixture well, then bring it together with your hands to form a dough.  The dough should be very soft.
• Knead the dough for 10 minutes until smooth and springy or try the folded method: tip the dough into an oiled bowl.  Fold the edge of the dough into the centre, turn the bowl a quarter turn, fold the edge in again.  Do a total of 8 folds – this should take you no more than a minute or so. Leave the dough to rest for 10 minutes.  Repeat the folding process 3 more times.
• Place the dough in a lightly oiled bowl, cover and leave to rise for 1 hour or until doubled in size.
• When the dough is risen, divide it into 6 balls. Cover and rest for 5 minutes. Take a ball and roll it into a teardrop shape. Cover any dough that you are not using with cling film.  You can add herbs and spices to the top of the naan at this stage.
• Preheat the oven to 100*c and heat a large non-stick frying pan over a high heat. Place the naan bread into the pan and dry fry for about 3 minutes.  Turn it over and cook for a further 3 minutes on the other side until it has puffed up and has some charred patches.
• Brush the naan with melted butter and place on a baking sheet in the oven covered with foil. Cook each of the naans, brush with butter, and layer them on top of each other in the oven until you are ready to serve.