In a large bowl add the lukewarm water and sugar.

Sprinkle over the instant dry yeast and let it stand for 10 minutes or until bloomed.

In a separate bowl mix the all purpose flour and salt and set aside.

Once the yeast is bloomed add the plain yoghurt and stir.

Using a wooden spoon mix in the flour gradually until it forms a shaggy.

Lightly flour a clean work surface and place the shaggy dough.

Using the heels of you palm,knead the dough for about 7 minutes by bringing it back and forth as you stretch it.

The dough will become smooth and soft.

Lightly oil the dough and place it a large bowl to proof for 1 hour or until doubled in volume.

Let the dough proof in a warm place in your kitchen. You can also place it in the oven with the light on, the oven should be off though.

For the garlic butter, in a pan over medium heat melt the butter.

Once melted the butter will make some hissing sounds.

Stir in the crushed garlic and remove the garlic butter from the heat and set aside.

Once the dough is proofed, punch out the air and divide it into 10 equal pieces.

Form the pieces into small round balls and cover and let them rest for 10 minutes.

Heat up your tawa (heavy bottomed pan). Let it get very hot.

Take one of the small dough balls and roll out into an oval shape.

Sprinkle some dhania/basil/methi leaves over the naan and roll it out to allow them to stick. Ensure the herbs is slightly wet.

On the hot tawa, place the naan dhania side up.

Bubbles will form within 30 seconds.

Once the underside is cooked turn to brown the top side. This should take less than a minute.

Once off the pan, brush the naan with the garlic butter.

Repeat the procedure for all the dough balls.

Keep the cooked naan covered.

Serve with your favourite curry or enjoy as is.

Leftover naan is perfect for breakfast pizza.