Put the warm milk into a bowl, add 1 teaspoon of the sugar along with the yeast and then set aside for 15 to 20 minutes until the yeast has dissolved and the mix has turned frothy.
Sift flour, salt and baking powder into a bowl
Add the remaining sugar along with the yeast/milk mixture, 2 tablespoons of oil, yoghurt and egg.
Mix and form a ball of dough.
Place dough onto a work surface and knead for 10 minutes or longer until it is smooth and satiny.
Reform into a ball.
Pour about a quarter of a teaspoon of oil into a large bowl and roll the dough in it
Cover bowl with clingfilm and place in a warm draught free place for 1 hour or until the dough has doubled in size.
Preheat your oven to the highest temperature. Put your heaviest baking tray into the oven to heat up. Pre-heat your grill.
Knead the dough and divide into 6 equal sized balls, whilst working on one ball keep the others covered.
Work ball into Naan bread shape, about 10 inches in length and five inches at its widest point.
Remove hot baking tray from the oven and slap the Naan onto it
Place immediately into the hot oven for 3 minutes during which time it should puff up.
Now put the baking tray 3 or 4 inches under the hot grill for about 30 seconds until the top browns to your liking.
Keep bread warm and wrapped in a tea towel whilst you cook the remainder in the same manner, serve hot.
