Naan

1. In a large bowl, whisk together the plain flour, baking powder, baking soda, sugar and salt until evenly combined.
2. Make a well in the centre and add the yogurt, vegetable oil and most of the warm water, then mix and bring together into a shaggy dough, adding the remaining water only if needed.
3. Knead the dough on a lightly floured surface for 6 to 8 minutes until smooth and soft, then cover the bowl and let it rest at room temperature for at least 1 hour to relax and lightly ferment.
4. Divide the rested dough into four equal pieces and roll each one out into an oval or teardrop shape about 4 to 5 mm thick, dusting with flour to prevent sticking.
5. Heat a heavy cast-iron skillet over medium-high heat until very hot, then lay one naan into the dry pan and cook for about 1 minute until large bubbles puff up across the surface.
6. Flip the naan and cook the second side for 45 to 60 seconds until charred spots appear and the bread is cooked through, then repeat with the remaining pieces.
7. Brush each hot naan generously with melted butter and keep them wrapped in a clean towel to stay soft and warm until serving.

You'll use: Frying pan / skillet · Pan · Large pot · Whisk