Gluten Free Naan Bread

Mix the greek yogurt, flour, baking powder and salt (and optional nigella seeds) well in a bowl. Start with a spoon but then it maybe easier to get your hands in. It should all come together in a doughy ball. It should be a little sticky but handlable, you don't want the mix to be too dry.

If the mix is pretty dry to the touch add in the tbsp milk to make it more tacky, work it into the dough with your hands. Skip this is the dough is wet enough already.

Roll the dough into a ball and then divide into 6 pieces.

Flour a work surface and take a ball of the dough, work the dough out until about half a cm thick and roughly a 6in long ovalish shape. You can use a rolling pin but I like to just push it out with my hands to give it a more rustic look.

Heat a frying pan over a low heat, you don't need oil, it is preferable to dry fry them. Once the pan is hot drop one of the naan breads in and fry for 2-3 mins, it will start to puff up and get golden marks underneath, the sides will also start to "dry out". Once you get those golden marks, flip the bread over and fry for another 2-3 mins on that side.

Repeat with the other 6 naan breads!