Makes 4 large naan breads
300g plain flour, plus more to dust
1½ tsp baking powder
½ tsp bicarbonate of soda
⅔ tsp salt
2 tsp caster sugar
4 tbsp milk
4 tbsp plain yoghurt
20g unsalted butter, melted, plus extra
A good couple of pinches of nigella seeds, or other seeds (optional)
Chopped coriander leaves (optional)
Finely chopped garlic (optional)
Preheat oven to the highest temperature. Place a baking sheet on the highest shelf to heat through.
Mix together all dry ingredients. Make a well in the middle and add wet ingredients, including butter. Bring together into a dough. It should be quite soft; if not, add more water. Knead quickly until smooth.
Divide dough into four; roll each out on a lightly floured surface. Pat in some nigella seeds, coriander leaves, or garlic – or nothing – and place in the hot oven.
Cook two at a time until light spots or a light golden colour appears on the upper surface, then turn over and cook the underside for a minute or so.
Brush with butter. Keep the breads warm by wrapping in a napkin or foil while you make the rest. Serve hot.