Naan

My favourite snack is hot buttered toast and that hasn't changed since the days I used to toast bread on the hot coals of my Nanna's wood-burning stove.
Flat breads might not be suitable for English-style toast but in the taste stakes they come a close second. 
One of my favourite flat breads is that Indian staple - Naan.
Today's recipe is for plain naan but if you prefer a spicier bread, try some of the variations at the end.

Ingredients:
500g plain white flour (for best results use bread-making flour)
1 teaspoon salt
7g sachet dried yeast or equivalent fresh yeast
300ml warm water
1 tablespoon olive oil
2 tablespoons plain greek yoghurt

Method:
Sift flour and salt in a large bowl. Stir in yeast. Form a well in the middle and add water, oil and yoghurt.
Mix to form a soft and slightly sticky dough, adding extra water if necessary to get the right consistency.
Turn onto a floured surface and knead until smooth.
Lightly oil the bowl. Place dough in the oiled bowl and leave (covered) for about an hour or until it has doubled in size.
Preheat oven to highest temperature (about 220C). Place a heavy baking sheet in the oven to heat.
Punch down dough and knead lightly.
Divide into five equal parts.
Remove one part from the bowl (keep the rest covered in the bowl) and roll and stretch it into an oval shape about 5mm thick.
Place on hot baking sheet and cook for 4-5 minutes until puffed up and golden on top.
Wrap cooked naan in a clean wet teatowel.
Repeat with remaining dough.
Serve warm.
Makes five pieces of naan.

Variations:
Garlic naan - brush the rolled-out naan with a little oil and sprinkle it with chopped garlic before baking.
Spiced naan - add 1 teaspoon of ground coriander or cumin to the flour before adding water. Continue as for plain naan recipe above.
Chilli naan - add about 1/4 teaspoon of fresh or dried chilli to the dough before kneading and continue as for plain naan recipe above.