Place flour and yogurt in a large bowl. Season with salt.

Using a wooden spoon, bring the ingredients together.

Tip onto a floured surface and knead for about 5 minutes to form soft dough.

Transfer to a bowl.

Drizzle with a little oil.

Cover the bowl with cling wrap or damp tea towel. Set aside for 15 minutes.

Divide the dough into 7 equal parts.

Roll into balls.

Using your hands, shape each ball into oval shaped flatbreads. Set aside.

Meanwhile, heat a skillet or cast iron pan over medium heat.

Place one flatbread in the pan. When you see little bubbles on the flatbread, brush with a little oil.

Flip over and brush the other side with oil. Cook and remove from pan.

Repeat with the remaining flatbreads. 

Combine together 50 g softened butter, 4 garlic cloves ( minced) and 1 tablespoon finely chopped parsley. Brush the cooked naans with this garlic butter mixture. (This step is optional).

Serve naan with your favorite Indian curry.