This naan bread is so quick and easy to whip up to accompany any Indian meal, or use as a pizza base. It's a no-yeast version, so the dough is a bit delicate to work with, but once you've made it a few times you'll know the texture you're aiming for.
To make four naan breads you will need:
1 cup of self-raising flour
4 tablespoons of full fat greek yoghurt
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons of olive oil
Put the flour in a bowl and add the other ingredients. Mix with a wooden spoon until gluggy and then take over with your hands and gently knead it. You may need to adjust the quantities of flour and yoghurt slightly: it shouldn't be too wet and sticky, nor too dry as it will fall apart. Once you get the dough into a smooth homogenous ball, cover the bowl with a damp cloth and leave aside for 20 minutes.
Flour your hands and divide the dough into four balls that you can roll into individual naan breads. I always roll my pieces of dough into the size of a hand, brush with olive oil, fold in on itself and then roll out again, to create an extra layer in my bread.
Once you have your naans shaped, place in a hot oven (about 200 degrees celsius) on baking paper for a few minutes on either side until it starts to colour. You can also cook it in a heavy based dry frying pan for a couple of minutes on either side. You don't want it to brown too much, just be fully cooked on the inside. Brush with olive oil or ghee, and serve immediately.