Step 1

Combine flour, baking powder and salt in a medium bowl. Mix with a fork for about 5 seconds. Add yoghurt into the flour mixture. Mix well with a fork until a thick paste-like dough is formed.

Step 2

Heavily flour the workbench, your hands and rolling pin.

Step 3

Scoop a heaped spoonful of dough onto the floured surface. Dust dough with extra flour and form a round smooth ball with your floured hands. Does not have to be perfect.

Step 4

Roll out into a round flat disk, about 15cm/5inch in diameter. Okay to go a bit larger.

Step 5

Repeat for the remaining 4 portions. Best lay each rolled dough out on floured workbench with little to no overlapping. This will avoid chances of them sticking to each other. Otherwise, roll and cook 1 naan at a time.

Step 6

Cook for 2 to 2½ minutes per side or until golden brown in a heavy-based pan or skillet on high heat. Brush generously with butter on both sides once cooked. Loosely cover cooked naan with a tea towel or foil whilst the rest are being cooked. (note 1)

Step 7

Serve warm with your favourite curry!