This naan bread is so quick and easy to whip up to accompany any Indian meal. 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 hand sized naan breads, or around 12 smaller ones, you will need:
1 cup of self-raising flour
3 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 homogenous ball, cover the bowl and leave aside for 20-30 minutes.
Flour your hands and divide the dough into four balls that you can roll into individual naan breads, or else gently roll out and cut smaller naans with a cutter. The dough will still be fragile, so have lots of flour handy, and be gentle with the rolling pin, either that or do a lot of the flattening with your hands so it doesn't tear. It should end up being about half a centimetre thick.
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.