1. In a large mixing bowl gradually dissolve a 7 gram satchet of yeast (or knead with 1 teaspoon baking powder and 1/2 teaspoon soda bicarb) 2 teaspoons sugar with warm 100ml milk (30 seconds in a microwave)
  2. Allow to rest for at least 15 minutes in a warm place till it rises
  3. Stir in 150 g yoghurt, 2 tablespoons vegetable oil, 1 beaten egg, 1 teaspoon salt.
  4. Now gradually add 3 level cups (440 grams) plain flour and the previously prepared yeast (or 1 teaspoon baking powder and 1/2 teaspoon soda bicarb)
  5. Knead to a soft, smooth dough
  6. Cover with a moist cloth and let the dough rest for 2 hours - it should double in size
  7. Divide the dough into 8 balls
  8. Dust a board with flour
  9. Roll out each ball (very thin) into a circle that is about 6” or 15 cms.  Alternatively you can work with your hands to make these into tear drop shapes.
  10. Place on heated tava/pan and roast each side for a few seconds till you see small brown spots appear. Alternatively preheat your oven to highest temperature.  Place rolled Naans on to a baking tray on top of a pizza stone.  Cook for 3 minutes
  11. Place in a covered (thermal) dish to keep warm till serving, spread a teaspoon of ghee/butter on each.
  12. Best eaten immediately with curry or garlic butter.