Combine flour, baking powder and salt in a medium bowl. Mix with a fork for about 5 seconds. Add yoghurt into the flour mixture. Mix well with a fork until a thick paste-like dough is formed.

Heavily flour the workbench, your hands and rolling pin.

Scoop a heaped spoonful of dough onto the floured surface. Dust dough with extra flour and form a round smooth ball with your floured hands. Does not have to be perfect. Mould it to a log (keep well floured to prevent sticking) and cut into portion sizes, I like to halve and then halve each half to make four even portions.

Roll out into a round(ish) flat disk, about 15cm/5inch in diameter. Okay to go a bit smaller or larger according to preference/portioning. Do not make too thin as Naan will tear/fall apart. It may take a couple of times to get the hang/feel of this right. Repeat for the remaining portions. Best to roll and cook 1 naan at a time. You can prep the next naan while the other is cooking.

Cook for 2 to 2½ minutes per side or until golden brown in a buttered (then wiped down) heavy-based pan or skillet on high heat. Flip the Naan a couple of times during cooking to ensure even browning on both sides. Pro tip: wipe pan clean and re butter/wipe down before every naan you cook.

Melt butter in microwave or in pan on stove (optional; add crushed garlic to taste) and brush generously on both sides once cooked. Loosely cover cooked naan with a tea towel or foil whilst the rest are being cooked. Serve warm with your favourite curry!