Sift the flour and baking powder together into a large bowl, then add the yoghurt and salt in the centre. Mix well, gradually bringing the flour into the yoghurt, then knead the dough inside the bowl until smooth.

Divide the dough into eight portions and roll into balls. On a floured surface, roll each of the balls into ½ cm-thick rounds. Heat a grill pan or frying pan until very hot. Cook the naan for around two minutes on each side in the dry pan, and then brush liberally with melted butter to serve.

Tip: Most doughs can be frozen for use later, even yeasted doughs after they've had their initial rise. Simply store dough in a plastic bag, or rub with a little oil and wrap in cling film, then defrost it in the fridge when you need it.

Serve with Adam Liaw's butter vegetable curry.

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.