Method

In a large mixing bowl, dissolve the yeast in the warm water. Add the sugar and yoghurt. Stir to combine. Sift in the flour and salt. Mix until a ball starts to form. Turn the ball out onto a floured surface and knead for about 5 minutes until smooth. Return to an oiled bowl, cover with a damp cloth or plastic wrap, and place in a warm spot to prove. Leave to rise for at least an hour.

Divide the dough into 16 golf-ball sized pieces. Roll each ball out on a floured surface.

Heat a large frying pan until quite hot, but not smoking hot.

Place a naan straight into the dry pan. It will puff up as it cooks. Turn to cook the other side. Fry for 2–3 minutes until lightly browned. Remove from the pan and generously brush both sides with butter. Before frying the next one, give the pan a wipe with paper towel to remove any flour that could burn. Continue until all the bread is cooked. Layer the naan breads on a plate with wax paper in-between.

Reheat in the oven for 5–10 minutes before serving.