easy naan bread

I made home-made naan breads last night to go with our curry. They were surprisingly good, although they weren't much like the kind you'd get in an Indian restaurant. Soft though, slightly crumbly and with a wonderful warmth, taste and texture. I made two small naans, and only ate half of mine. The husband had the other half of mine today with his lunch. I wish I had a photo, but the camera is dying. :(

Makes 2:

1 tsp dried active yeast
1 tsp sugar
100g plain flour
pinch black onion seeds (nigella seeds)
1/8 tsp salt
1/4 tsp baking powder
1/2 tbsp groundnut oil (any oil is fine)

1/2 tsp dried coriander leaf

1/4 tsp garlic powder
1 tbsp plain yoghurt
1 tbsp milk

1. Set oven to 140 degrees

2. Mix sugar and yeast, and add a tablespoon or two of lukewarm water. Mix briefly and allow to get frothy.

3. Mix dry ingredients together.

4. Mix all wet ingredients with the dry, including the now-frothy yeast mixture.

5. Form a dough and knead briefly.

6. Put the ball of dough into an oiled bowl and cover with a damp cloth. Leave in a warm place for 15 minutes until it's almost doubled in size.

7. Knock the air out of the dough and knead briefly. Form two balls and roll them out on a floured surface into two ovals, about half a centimetre thick. Mist with oil.

8. Bake for 10-15 minutes until risen and golden.

9. Eat!