* 1/2 a teaspoon of dried yeast
* 250 g (9 oz) strong white flour
* 1 teaspoon of sugar
* 1 teaspoon baking powder*
* *''(can be omitted, see Discussion page)''
* 1 tablespoon of vegetable oil. I prefer to use garlic olive oil.
* 1/2 a teaspoon of salt
* 2 tablespoons of natural yogurt
* *''can be replaced with 2 tablespoons of milk, cream or buttermilk if yoghurt is not available''.
* Add enough water to make a total volume 120 ml water and yogurt in total - or by weight: 120 g water and yogurt

===Method===
* Knead the dough by combining all the ingredients and sufficient water, this will be roughly ¾ cup.
* Wrap the dough in a damp muslin cloth and leave it to rise for 2-3 hours.
* Preheat an oven tray under your grill on it's very highest heat
* Divide the dough into 4 small balls.
* With a rolling pin or by slapping and stretching with your hands, roll out the balls so they are about the size of a pitta bread.
* Unlike some breads, you don't need to let these prove, straight to the oven they go.
* Brush a little vegetable oil on to the hot tray, slap the naans on to the tray and grill for about 2 minutes a side, '''watching it like a hawk!''' The difference between perfect naan breads and a brown biscuit is about 30 seconds.
* They should have a crunch on the outside and a soft spongy inside.

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