2 tsp Caster Sugar
2 tsp Active dry Yeast 
1 tsp Sea Salt
1 tsp Baking Powder
2 tbs Vegetable Oil
1 large Egg, lightly beaten
450 g Plain Flour
150 g Fat Free Yoghurt, lightly beaten
150 ml Semi-Skimmed Milk, hand hot

Put milk in a bowl. Add 1 tsp of the sugar and the yeast. Stir to mix. Set aside for 15-20 mins or until the yeast has dissolved and the mixture is frothy. 

Sift the flour, salt and baking powder into a large bowl. Add the remaining 1 tsp sugar, the yeast mixture, the 2 tbs vegetable oil and the yoghurt and egg. Mix and form a ball of dough. 

Empty the ball of dough on to a clean work surface and knead it for 10 mins or more, until it is smooth and satiny. Form into a ball. Pour about 1 tsp oil into a large bowl and roll the ball of dough in it. Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for 1 hour, or until the dough has doubled in bulk. 

Preheat your oven to the highest temperature. Put the heaviest baking tray you own to heat in the oven. Pre-heat your grill. 

Punch down the dough and knead it again. Divide it into 12 equal balls. Keep 6 of them covered while you work with the other half. Roll into tear shaped naans. 

Remove the hot baking tray from the oven and slap the naans on to it. Put it immediately into the oven for 3 mins. They should puff up. Now place the baking tray and naans under the grill, for about 30 secs until the top of the naans brown slightly.

Wrap in a clean tea towel and serve hot.