Stir your yeast into your water and set that aside

In a large bowl, add in the flour, sugar, salt and baking powder, yogurt, yeast mixture and butter.

Set to knead in a stand mixer for 10 minutes on a medium speed or until fully combined.

Transfer the dough to a oiled dish and leave to rise in a warm place until doubled in size (1-2hrs depending on the temperature, 25° is ideal!)

Divide the dough into equal portions (you can weigh your dough on a weighing scale so it’s super accurate or just do it roughly, up to you!) and roll into naan shaped bread (about 1.5cm thick, make sure they are all equal so they cook evenly!)

Combine the remaining butter with coriander and the finely chopped garlic.

Cook on a medium heat for 3 minutes on each side (tawa/cast iron works best!)

Whilst still hot, brush each naan with the garlic butter and these are best enjoyed whilst still hot!