method

1. Mix together the DS-gluten free White Mix, baking powder and salt, in a large bowl. Add the yoghurt.
2. Using your fingers, gradually work in sufficient warm water to give a soft, slightly sticky dough. Knead the dough lightly for 30 seconds, until smooth.
3. Cover the bowl with cling film and leave in a warm place for 1 hour, to allow to prove.
4. Preheat a grill to the highest setting.
5. Divide the dough into 4 and knead each lightly until smooth, form into a ball and roll out to an oval 20 cm (8 inch) long and 0.8 cm (1/3 inch thick) on a surface lightly dusted with DS-gluten free White Mix.
6. Place 2 Naan breads onto a greased baking tray and grill until lightly golden turn over and grill the second side. Repeat with the remaining dough. They will colour quickly so watch constantly.
7. Serve Warm.