Three-ingredient naan bread

Method

1. Sieve the flour, baking powder and salt if using and pour in the yoghurt. With a fork, bring the mixture together to a dough - it will be sticky. 

2. Leave the dough covered with a tea towl for 20 minutes to rest and preheat the oven to low. 

3. Heat a heavy bottomed pan over a medium heat. Divide the dough into 12 pieces and stretch with the palm of your hand into teardrop shapes. If stretching the dough makes you worried, just use a rolling pin.

4. Cook the bread on the dry pan until scorched in spots on each side (about two minutes a side) and stack on a warmed oventray covered in tin foil until ready to serve. 

5. Just before serving, brush with melted butter. 
   
   Note: Once you have mastered your dough, feel free to flavour it with whatever you like.