Ingredients
14g dried yeast, 7g fast action yeast or 21g fresh yeast 
125ml warm water 
2 tsp sugar 
300g strong bread flour 
½ tsp baking powder  
½ tsp salt 
50ml yoghurt 
50g butter split into two 
2 cloves of garlic, finely chopped 
Flaked salt 

Method
Put the water, 1 tsp sugar and the yeast into a jug and leave for 10 minutes to go frothy. 

Once the yeast mixture is frothy you can start.  Attach your dough hook. Into the bowl add the flour, the rest of the sugar, the baking powder and the salt and start to mix on medium.  Add the yoghurt, half of the melted butter and the yeast mixture.  Mix for 5-10 minutes until the dough has come together.  If while you are mixing this mixture looks very wet add 1 tbsp flour. If it is too dry then add 1 tbsp water. Cover with a damp tea towel and leave to double - this will take roughly 45 minutes - 1 hour. 

While the dough is resting warm the garlic into the remaining butter. 

After the mixture has doubled, preheat the oven to 140c and divide into 8.  Roll each into a ball, squash with your hand flat or use a rolling pin and pull into a tear drop.

Put a pan on a high heat.  Depending on the size of your pan and naan you may be able to do 2 in a pan although make sure both have space to cook.  With a spray bottle just spray one side of the naan with water and put damp side down on to the pan (or if you don’t have a spray bottle, wet your hand and flick off the excess water and then run it over one side of the naan.  Cook for 3-5 minutes, wet the other side of the naan and turn.  Cook for another 3-5 minutes and turn again if necessary until golden with some parts a little darker.  Turn off the oven. 

When each naan is done, brush the garlic butter over the top of the naan and put into the oven to keep warm.  Just before serving put flaked salt over the top. 

- Original recipe adapted from BBC Good Food