Sift flour, baking powder and salt into a mixing bowl. Make a well in the centre and pour in oil, yoghurt, egg and water. Mix to a soft pliable dough. Turn out onto a lightly floured board and knead for 5 minutes or until smooth. Cover with a damp cloth and leave to rest for 1 hour.

Divide dough into 6 equal pieces. Form each piece into a ball and roll out to a 16cm (just over 6 inches) diameter circle. Pull one side of the dough out to form an elongated shape (like a teardrop).

Heat a small amount of ghee in a large, heavy based fry-pan. When hot, place naan one at a time in pan and cook over moderate heat for 2 minutes or until underside is golden. Turn over and cook second side until puffed and golden.

Makes six