Naan Bread by Linda Knight
Ingredients
250g Plain flour
 1tsp Baking powder
4tbsp Greek yoghurt
1tsp Fine sea salt
1tsp Sugar
35ml Vegetable oil
150ml Hand hot milk
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MethodÂ
Sieve the flour and baking powder into In a large bowl and mix it together
Add the yoghurt, salt, sugar and oil. Give it a good mix and start adding the milk a little at a time and keep mixing.Depending on the flour you might not need all of the milk.
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Knead everything together in the bowl for five minutes or so until you end up with a sticky well mixed dough. If feels too wet add a little more flour and knead that in.Â
Cover bowl with cling film or a damp tea towel and leave it to stand for around 15 mins. The dough can be made a few hours in advance and kept in the fridge until required.
Divide the dough into two or four portions and roll it out one at a time,
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You can add Nigella seeds at this stage to give a little more flavour by sprinkling them over the rolled out dough and pressing then in with the palm of your hand.
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The dough can be cooked under a hot grill or on a hot tawa.
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Once cooked they can be served immediately or brushed lightly with melted  butter before serving.