Naan bread recipe
 Some people choose to make their naan using fast-action yeast – Romy Gill prefers them without, just the way her mum used to make them. Feel free to experiment with your own toppings! 600g/1lb 5oz self-raising flour, plus extra for dusting ½ tsp salt1 tsp caster sugar 1 tsp baking powder 300g/10½oz Greek-style yoghurt175ml/6fl oz lukewarm milk 2 tsp sunflower oil4 tsp melted ghee or butter (or oil) 600g/1lb 5oz self-raising flour, plus extra for dusting ½ tsp salt 1 tsp caster sugar 1 tsp baking powder 300g/10½oz Greek-style yoghurt 175ml/6fl oz lukewarm milk 2 tsp sunflower oil 4 tsp melted ghee or butter (or oil) Method Sift the flour into a large bowl. Add the salt, sugar and baking powder and combine well, then add the yoghurt and mix together. Gradually add the milk and knead to form a dough. Add the oil and knead in the bowl for 6–7 minutes. Cover the bowl with a clean tea towel and leave in a warm place for 1–2 hours (the dough will rise and be soft and easy to roll when ready, but it won't double in size like a yeasted dough). Preheat the oven to 240C/220C Fan/Gas 9 and place an upside-down baking tray inside. Divide the dough into 8 equal-sized balls. Roll a dough ball out on a lightly floured work surface to a disc around 20cm/8in in diameter. Place on the preheated baking tray and cook for 4 minutes, or until cooked through on both sides. Remove from the oven, brush with the ghee and wrap in a clean tea towel so it stays soft and keeps warm. Repeat with all of the remaining dough balls. Serve warm. Sift the flour into a large bowl. Add the salt, sugar and baking powder and combine well, then add the yoghurt and mix together. Sift the flour into a large bowl. Add the salt, sugar and baking powder and combine well, then add the yoghurt and mix together. Gradually add the milk and knead to form a dough. Add the oil and knead in the bowl for 6–7 minutes. Gradually add the milk and knead to form a dough. Add the oil and knead in the bowl for 6–7 minutes. Cover the bowl with a clean tea towel and leave in a warm place for 1–2 hours (the dough will rise and be soft and easy to roll when ready, but it won't double in size like a yeasted dough). Cover the bowl with a clean tea towel and leave in a warm place for 1–2 hours (the dough will rise and be soft and easy to roll when ready, but it won't double in size like a yeasted dough). Preheat the oven to 240C/220C Fan/Gas 9 and place an upside-down baking tray inside. Preheat the oven to 240C/220C Fan/Gas 9 and place an upside-down baking tray inside. Divide the dough into 8 equal-sized balls. Roll a dough ball out on a lightly floured work surface to a disc around 20cm/8in in diameter. Divide the dough into 8 equal-sized balls. Roll a dough ball out on a lightly floured work surface to a disc around 20cm/8in in diameter. Place on the preheated baking tray and cook for 4 minutes, or until cooked through on both sides. Place on the preheated baking tray and cook for 4 minutes, or until cooked through on both sides. Remove from the oven, brush with the ghee and wrap in a clean tea towel so it stays soft and keeps warm. Repeat with all of the remaining dough balls. Serve warm. Remove from the oven, brush with the ghee and wrap in a clean tea towel so it stays soft and keeps warm. Repeat with all of the remaining dough balls. Serve warm. Recipe tips If you don't have self-raising flour in the cupboard, you can use 2 tbsp baking powder and sift it well into plain flour before mixing. This naan recipe can easily be halved. The naans will freeze well if wrapped up tightly.