In a mixing bowl, sieve the flour, baking powder and salt. Stir well and through.

Take another mixing bowl and put the yoghurt and sugar in it. Beat it until the sugar dissolves. Then add in the water, beat it again. You can use a wooden spoon or a hand whisk.

Put half of the flour into the yoghurt mixture and keep beating until you get a sticky and pasty mixture. 

Add a tablespoon of oil into the mixture and continue beating. 

Next, add the rest of the flour little by little as you keep mixing. When all the flour is added, you will have a very soft and sticky dough. 

Put the dough onto a floured chopping board. And grease your hands with oil then quickly knead the dough. Place it back into the mixing bowl and cover it with a tea towel. Leave it to rest for at least 20 minutes. 

Then divide the dough into equal 5 portions and shape them into small round balls.

Take a ball and dust it with a little flour and roll it out thinner about 0.5 cm/0.2-inch thickness. Don’t worry about the shape. If you can’t get it into a round shape, it’s okay. 

Preheat your Tawa/ frying pan at moderately high heat and preheat your grill. Hold your palm about 10cm/ 3.94 inches over the Tawa. If you can feel the heat, it means your Tawa is ready.

Carefully place the rolled-out dough onto the Tawa and cook at moderate-high heat. When you can see the bread is cooking, turn it around once or twice to ensure heat distribution.

Once the dough looks changing colour into opaque and there small bubbles on the top of the bread, place the Tawa under the grill and continue cooking the bread until it’s puffed up. Sometimes the bread doesn’t puff up fully but it has many bubbles. That’s okay. 

The naan bread will have some reddish-brown spots. Brush the naan with melted butter and garnish with chopped coriander leaves if you wish.