* ½ teaspoon dried yeast
* 250 g (9 oz) strong white flour
* 1 teaspoon of sugar
* 1 teaspoon baking powder
* 1 tablespoon of vegetable oil. I prefer to use garlic olive oil.
* ½ teaspoon salt
* 2 cloves of garlic, peeled and crushed
* 1 clove of garlic, peeled and chopped finely
* 2 tablespoons of natural yogurt
* 100 ml water

===Method===
* Knead the dough by combining all the ingredients (apart from the '''chopped''' garlic) and sufficient water, this will be roughly ¾ cup.
* Wrap the dough in a damp muslin cloth and leave it to rise for 2-3 hours.
* Preheat an oven tray under your grill on it's very highest heat
* Divide the dough into 4 small balls.
* With a rolling pin or by slapping and stretching with your hands, roll out the balls so they are about the size of a pitta bread.
* Unlike some breads, you don't need to let these prove, straight to the oven they go.
* Sprinkle the chopped garlic onto both sides of the naans
* Brush a little vegetable oil on to the hot tray, slap the naans on to the tray and grill for about 2 minutes a side, '''watching it like a hawk!''' The difference between perfect naan breads and a brown biscuit is about 30 seconds.
* They should have a crunch on the outside and a soft spongy inside.

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