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To make approximately 4 large naan breads:
- 3 cups (450g) plain flour
- 1 cup (240ml) yogurt
- 1 teaspoon baking soda
- 2 teaspoons salt
- 3/4 cup (180ml) water
- Knead the dough by combining all the ingredients and sufficient water (this will be approximately 3/4 cup but some judgement is required).
- Wrap the dough in a damp muslin cloth and leave it to rise for 2-3 hours.
- Divide the dough into small balls.
- Roll out the balls in oblong or round shape with a rolling pin or by slapping and stretching with your hands.
- Smear the surface with water and bake in a tandoor or preheated oven (as hot as your oven will go).
- The naans should puff up a little, and be ready to remove from the oven in 4 to 5 minutes.
- Brush the naan with butter. Serve hot.
Alternative Recipe Ingredients 
- 1 tsp dried active yeast
- 1 tsp sugar
- 200g/7oz white bread flour
- pinch black onion seeds (nigella seeds)
- ¼ tsp salt
- ½ tsp baking powder
- 1 tbsp vegetable oil
- 2 tbsp natural yoghurt
- 2 tbsp milk
Alternative Recipe Procedure 
- Preheat the oven to 140C/275F/Gas 1.
- In a small bowl, mix the yeast with one tablespoon of warm water. Stir in the sugar and leave it in a warm place for five minutes until the yeast is covered with froth. This will show that the yeast is ready to use.
- Mix together the flour, onion seeds, salt and baking powder. Stir in the oil, yoghurt and milk, then stir in the activated yeast mixture.
- To knead the dough, clench your hand into a fist, wet your knuckles with a little water, then press them repeatedly into the dough. Continue pressing and kneading until you have a soft, pliable dough. It should take about 10 minutes. Leave to rest for 10 minutes and then knead again for another 5 minutes.
- Place the dough in a mixing bowl, cover it with cling film and leave it in a warm place to rise for 20-30 minutes.
- Divide the dough into four balls and place on a floured surface or board. Roll each into a long oval shape about 0.5cm (¼ inch) thick.
- Place them on a greased baking tray and put them in the centre of the oven for 10-15 minutes. They are ready when they have puffed up a little. Serve fresh from the oven.
Notes, tips and variations 
- To add an extra crispy finish, pop the baked naans under a preheated grill for 30 seconds before brushing with butter and serving.
- To add extra flavour, consider adding finely chopped garlic and coriander to the butter you brush over your cooked naan breads. Then return them to the oven (or place under a grill) for a short time to cook the garlic.