Stir the yeast and sugar into hand hot milk and leave covered for 10-15 minutes in a warm place until the mixture is frothy.

Sift the flour, salt and baking powder together and make a well in the centre.

Add the yoghurt and oil and mix.

Now gradually adding the yeast solution and mix to form a soft dough and a little extra water if necessary.
Empty the dough onto a clean work surface and knead the dough for about 5 minutes or until smooth.

Form into a ball, pour ½ teaspoon oil into the palm of your hand, rub the dough into your hand until the dough is covered in the oil.
Place the dough into a bowl and cover with a plastic bag or a piece of kitchen foil and set aside in a warm place for about 1 to 1½ hours or until the dough has doubled in size.

 

Pre-heat your oven and grill  put baking tray in the oven to heat.

Knead dough again and divide into 7 equal balls.

Keep 6 of them covered while you work with the 7th.
Roll this ball into an oblong shape about 8 inches in length and about 5 inches wide. Remove the hot baking tray from the oven and slide the naan onto it. Put the naan in the oven for about 3-4 minutes or until it puffs up.

Place the tray and naan under the grill about 3-4 inched from the heat for about 30 seconds until the top of the naan is browned slightly.

Wrap the naan into a clean tea-towel and make all the naan this way.