Step 1

Place warm milk in small bowl and sprinkle in dried yeast, whisking with a fork to combine.

Step 2

Place flour, sugar and salt into the bowl of a electric stand mixer fitted with a dough hook, add milk mixture, yoghurt and ghee or vegetable oil, mix on low speed to combine then once dough has come together, mix on medium speed for 5 minutes until dough is soft and smooth. If dough appears too sticky, add a little more flour and continue to mix until smooth.

Step 3

Place dough into a large, lightly oiled mixing bowl, cover surface of dough with loose fitted cling wrap, cover bowl with tea towel and place in a warm spot to rise for 1 – 2 hours.

Step 4

Preheat your oven to the hottest setting, put your baking trays into the oven to heat up.

Step 5

Once dough has risen and doubled in size, punch back the dough once and then divide mixture into 6 – 7 equal sized balls. If you’re not ready to cook your naan, wrap each ball loosely in cling film and set aside until you’re ready to cook.

Step 6

Working with one ball at a time, roll out ball into a large oval shape, dough should be quite thin. Place on hot oven tray in the oven and bake for about 3 – 5 minutes, until dough has puffed up and is golden and crispy on the edges. Remove from oven, brush with a little melted ghee or oil, season with salt.