Collect together your equipment (see Recipe Notes below) and ingredients.

Weigh the flour, baking powder, bicarbonate of soda and the salt into a mixing bowl and stir to thoroughly mix.

Add the natural yoghurt and mix with a spoon to combine.

Tip out onto a lightly floured work surface and quickly knead to bring it all together.

Cut into 6 or 8 depending on how large you want your naan breads to be. I usually make 8 small/medium sized breads.

Shape each into a ball, place smooth side uppermost, and use a rolling pin to shape into an oval or teardrop shape roughly 5mm/0.2in thick. The ones in the photograph measured 11-12 cms/4.5 in x 13-14 cms/5.5 in.

Heat a non stick frying pan over a very high heat. As the pan heats, brush the top side of the naan with water.

When the pan is hot, add the naan, wet side down. Immediately cover with a lid and reduce the heat to moderately hot. You should see large bubbles in the dough, very quickly.

My hob heats from 1 - 9. I start at 9 and reduce the heat to 7. However, this may change; the pan will heat up the more naan you make.

Flip the bread over when the underside has lightly caramelised, ( around 1 - 2 minutes) and cook on the other side for a further 1 - 2 minutes, or until cooked.

When cooked, flip again and, if you like, brush with melted butter or garlic butter. You could also sprinkle with sesame seeds and/or chopped fresh herbs.

Serve: serve immediately, hot and straight from the pan.

NB Each time you add new naan to the pan, wipe it out and put it back over a very high heat before adding new breads and reducing the heat.

Any un-used dough should be wrapped in cling film and stored in the fridge.