In a small bowl, combine 125ml warm water and 1 teaspoon sugar with the yeast. Let the yeast sit for 15 minutes. If the yeast is still good, after 15 minutes the mixture should be frothy - not unlike the head of a beer.

Combine flour, remaining sugar, salt, bicarbonate of soda in a large mixing bowl. Make a well in the center and pour in the yoghurt, melter margarine and yeast mixture. Combine the bowl contents with your hands and begin to kneed within the bowl. Once the mixture begins to come together, tip the contents onto a flat surface and kneed. You can use your discretion to add water or flour as needed. The dough should be soft but not so wet that it won't ball together. After 10 minutes the dough should be elastic and soft.

Pull the dough into a ball shape. Grease a large bowl with a little of the sunflower oil and place the dough ball inside. Cover with a damp tea towel and leave for an hour to rise. It should roughly double in size during this time.

Divide the dough into 12 pieces and roll them into evenly sized balls. Cover the balls with a damp tea towel to avoid them drying out.

Add a dash of the sunflower oil to a hot frying pan. Take one of the balls of dough and roll it out to form a rectangular shape that’s approximately 1/2 a cm thick. Place the naan into the hot pan and fry for about 3 minutes. It should start to puff up and rise during this time, this is completely normal and desired. Flip and cook on the remaining side for a further 3-4 minutes.

Continue rolling out and frying the naans until all are complete. To save the naans going cold in-between frying create a makeshift dish of tin-foil and place in an 50˚c oven. Then once a naan is fried add it to the foil dish, close and continue to the next naan.

Serve with a drizzle of oil and salt.