Combine water, half the sugar, and yeast into a bowl. Stir until the yeast is dissolved. Leave mixture for 10 minutes or until the mixture begins to bubble/rise.

In a larger bowl, add the remaining sugar, flour and baking powder. Mix together and make a well in the centre.

Pour the yeast mixture, melted butter and yoghurt into the well and begin mixing. Knead by hand or with a stand mixer. If the mixture is too sticky, add small amounts of flour. If the mixture is too dry, add a splash of water. Knead until smooth to touch.

Place dough in a ball shape into a bowl, cover and leave for 60 to prove. It should rise to double it's size. Prepare tandoor or pizza oven for cooking.

Divide dough into three to six balls, depending on party size, to make medium to extra large naan. Use rolling pin to make a teardrop shape and cook. Each side should puff up, be careful to turn quickly leaving a golden brown colour on each side.

Halfway through cooking, remove naan, brush with melted butter. If using rosemary, add this on top and continue to cook for 30 seconds. If using coriander cook melted butter for 30 seconds and then add at the end for a garnish.