1. Combine flour, sugar, salt, yeast and baking powder
2. Add yoghurt, eggs and milk
3. Mix using a planetary mixer, with dough hook attachment
4. Adjusting consistency with more flour or warm milk, kneed for 10 minutes until a soft, elastic dough is formed
5. Leave to prove for 1 hour in a warm place
6. Knock back
7. Divide into 100 balls, then one at a time
8. Roll out into ovals
9. Using a dry pan on a very high heat cook the naan on each side for around 40 seconds or until puffed up and slightly charred
10. Serve immediately

Wheat, Milk, Eggs