Method

1. Mix together the bread mix, yeast, baking powder and salt in a large bowl
2. Add the oil and yoghurt and, using your fingers, gradually work in sufficient warm water to give it soft, slightly sticky dough
3. Knead dough lightly for 30 seconds, until smooth
4. Cover the bowl with cling film and leave in a warm place for 50 minutes to an hour to prove
5. Preheat a grill to the highest setting for 5 minutes
6. Divide the dough into four, knead each into a ball and roll out to an oval 20cm (8inch) long and a third of an inch thick on a lightly floured surface
7. Place a naan bread onto a heated baking tray and grill until lightly golden (approximately 2-3 minutes), turn over and grill the other side
8. Repeat with the remaining dough. They will colour quickly so watch constantly
9. Serve warm with your favourite curry.