Method:

• Dissolve your sugar into the warm water and add your yeast (if using active dry or fresh) - leave to bloom for 5 minutes. Instant dry yeast can be added directly into the flour and does not need activating
• Mix your flour and salt
• Once your yeast mixture has bloomed, add it to the flour along with your yogurt and olive oil
• Mix to combine and knead for 5-7 mins until you can form a smooth dough ball. The dough ball should have the slightest "stick" to it
• Place into a greased bowl and cover with a damp towel, leave to rise for 1-1.5 hours or until doubled in size (or refrigerate overnight for best results - see blog post for information on cold rising)
• Once risen, turn out onto a floured surface and gently press down into a circle
• Cut into equal sized pieces, either into 8 for large naan or 16 for small naan. Use scissors or a sharp knife. Roll each piece of dough into a ball
• Cover the dough balls with a damp towel for another 25-30 minutes to rest the gluten. You will need to add an additional 45-60 mins for this rest period if you had placed your dough in the refrigerator.
• Roll each piece of dough into your desired shape preferably by hand, otherwise with a rolling pin
• Cook each piece on a large flat pan on medium/high heat and flip when you see the large bubbles and the base has turned golden
• As soon as they come off the heat, brush with butter/vegan alternative