Put the warm water, yeast and 1 tsp of sugar into a bowl. Leave for 5 mins, until frothy.
In a larger bowl mix the dry ingredients (flour, 1 tsp sugar, ½ tsp salt and baking powder).
Make a well in the centre and pour in 25g of melted butter, yogurt and yeast mixture.
Stir well, then start to bring the mixture together with your hands.
If it’s very wet add a spoonful of flour but if it’s dry add a splash more warm water. It should be a very soft dough but not too wet that it won’t come together into a ball of dough.
When you’re happy with the consistency, knead the dough on a well floured surface for 10 minutes or until smooth and elastic but still soft.
Grease a large bowl with a little melted butter, then shape the dough into a ball and place in the prepared bowl.
Cover with some cling film and leave in a warm place for about 1 hr, until it has doubled in size.
Divide the dough into 8-10 balls and put them on a baking tray dusted with flour, then cover the tray with a damp tea towel.
Heat a large non-stick frying pan over a high heat.
Take one of the balls of dough and roll it out to form an oval shape (about 18cm x 10cm). When the pan is very hot, carefully lay the naan bread into it. Let it dry fry and puff up for about 3 minutes, then turn over and cook on the other side for another 2-3 minutes until fully cooked. I usually dry fry 2 naan breads at a time.
Heat the oven to its lowest setting and put the cooked naan bread on a baking sheet. Brush with a little melted butter and put it on the baking sheet.
Keep the naans warm in the oven adding each cooked naan on top of each other as you make them, brushing each one with melted butter as you go.