Step 1

Place yeast, sugar and water into mixing bowl and warm 2 min/37°C/speed 1.

Step 2

Add yoghurt and flour and mix 3 sec/speed 3.

Step 3

Add olive oil, salt and baking powder and knead Dough /30 sec.

Step 4

Transfer dough into an oiled ceramic or glass bowl and place a kitchen towel over the top. Leave dough to prove in a warm place until doubled in size (approx. 2 hours).

Step 5

Transfer dough onto a silicone bread mat or floured work surface. Clean and dry ceramic or glass bowl, dust with extra flour and set aside. Separate dough into 10 equal-sized pieces (the dough will be extremely sticky). Lightly work each piece into a ball and place into prepared ceramic or glass bowl, ensuring the naan don't stick to each other.

Step 6

Using a rolling pin, roll each piece of dough into an oval, then shape the naan by stretching it out to create a longer oval (approx. 30 x 10 cm). Lightly flour each naan and set aside.

Step 7

Place butter and granulated garlic (optional) into mixing bowl and melt 1-2 min/50°C/speed 1, or until butter has melted.

Step 8

Place a large frying pan over high heat. Working one naan at a time, place into frying pan and cook until dark brown blisters start to form (approx 1-1½ minutes each side). Remove naan from the heat, brush with melted butter and garlic mixture, then sprinkle with a little salt. Serve hot alongside your favourite curry.