• 250 g (9 oz/1⅔ cups) plain (all-purpose) flour
• 2 teaspoon baking powder
• 2 teaspoons sugar
• ½ teaspoon nigella (black onion seeds) or cumin seeds
• ½ teaspoon salt
• 150 ml (5 fl oz) milk
• 1 egg, lightly beaten
• 1 teaspoon dried yeast
• 3 teaspoons vegetable oil, plus extra for brushing
• 100 g (3½ fl oz) Greek-style yoghurt

Sift the flour into a bowl with the baking powder, then stir in the sugar, nigella and salt. Make a well in the centre.

Put the milk in a small saucepan and stir over low heat until it reaches blood temperature.

In another bowl, combine the egg, yeast, oil and yoghurt, then stir in the warm milk. Pour the milk mixture into the well and start combining with the flour mixture until the dough comes together. Knead the dough on a lightly floured work surface for 8-10 minutes until smooth and elastic. You can also do this in the bowl of an electric mixer fitted with a dough hook. Put the dough into a lightly oiled bowl, cover with plastic wrap and stand in a warm place for 2 hours or until doubled in size. The time will vary depending on the temperature of your kitchen.

Preheat the grill (broiler) on high. Lightly oil two large baking trays. Divide the dough into 6 pieces. Use your hands to shape the dough into 6 ovals about 14 cm (5½ inches) long. Pull one side down to form a droplet shape. Lay the naan on the oiled trays. Keep one tray covered with a tea towel (dish towel) and put the other under the grill. Make sure you don’t put it too close to the element or the naan will burn before they are cooked through. Grill for 2 minutes on each side, then repeat with the remaining tray.