Instructions: Put the flour, yoghurt and salt into a large mixing bowl. Add the measured water a little at a time, working it into the flour with your fingers.

Bring the flakes of dough together, adding just enough water to make it a soft, slightly sticky dough. Knead the dough roughly for a couple of seconds, then cover with a damp tea towel and leave it in a warm spot for the dough to ferment, for about an hour.

Flour your fingers and pull off a small sized piece of dough. Place the naan on a hot griddle until they puff up and are speckled with black spots.

Naan bread will cook very quickly, approximately 30 seconds on one side and then turn over.

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