|| ||dried yeast||
||1 teaspoon||runny honey||
||45 g||ghee , or unsalted butter||
||250 g||strong white bread flour , plus extra for dusting||
|| ||sea salt||
||3 heaped tablespoons||low-fat natural yoghurt||
||1 tablespoon||nigella seeds||

== Method ==

 1. In a bowl, combine the yeast, honey and 125ml of lukewarm water, then set aside for 5 minutes, or until starting to bubble.
 1. Melt the ghee or butter in a small pan over a low heat. Meanwhile, combine the flour and ½ tablespoon of salt in a large bowl and make a well in the middle. Pour in 1 tablespoon of the melted ghee, the yoghurt, and yeast mixture and beat the wet ingredients together with a fork. Gradually start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands – it should be soft and sticky, so add a splash more water, if you think it needs it.
 1. Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly floured bowl. Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
 1. Once risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½cm thick.
 1. Heat a large non-stick frying pan over a high heat, add a naan bread and cook for 5 to 6 minutes, or until cooked through, turning halfway. Brush with a little of the remaining ghee, sprinkle over a few nigella seeds and a small pinch of salt. Keep warm in the oven while you make the remaining breads. Serve with your favourite curry.