Combine flour, salt, sugar, baking powder and baking soda in a large mixing bowl.

Add yoghurt and water and mix into flour until well incorporated. Dough will be soft and sticky but don’t be tempted to add more flour. Mix in the oil and knead for a minute or two, or just enough to form a ball of soft dough.

Snip dough into 10 pieces with scissors and flatten them into discs. Dust both sides of discs generously with flour and stretch each out into small oval or tear drop pieces.

Roll out a piece into a thin ovoid or tear drop shape. If dough resists rolling and keeps stretching back (not likely unless dough was overkneaded) cover and rest for 15 minutes then roll again.

Heat a heavy pan or griddle until quite hot. Put naan on griddle and cook about 1 minute or until top of naan puffs and bubbles. Flip over and cook other side for 1 minute. Flip over and cook each side a further 1 minute each, until puffed and lightly scorched here and there.

Remove from pan and brush top lightly with melted butter. Keep warm and repeat for remaining pieces of dough.