• Combine flour, salt, yeast and sugar in a large bowl.
• Mix in water, yoghurt and vegetable oil and mix well to combine.
• Knead dough for 5 minutes until smooth and well combined.
• Place dough in a clean bowl, cover with plastic wrap or a clean tea towel and set aside in a warm place to rise for 1 hour.
• Preheat oven to 485F/250C.
• Punch down dough to release air, and turn onto a lightly floured cutting board.
• Divide dough evenly (as possible) into 8 pieces.
• Roll out each portion of dough into roughly 12cm/4inch x 20cm/7inch oval shapes.
• Spray both sides of each piece of dough with olive oil spray.
• Place on a baking tray lined with paper and place in oven.
• Bake for 10-15 minutes, flipping halfway through, or until dough has puffed up and is starting to go golden brown. Overcooking naan will lead to crunchy hard naan.

Alternative Cooking Method

• Heat a teaspoon of oil in a cast iron skillet on medium to high heat.
• Place 1 piece of naan dough on hot skillet and cook 1-2 minutes, or until starting to go crispy.
• Flip and cook 1-2 minutes otherside until crispy.
• Remove from oven/skillet, and spread over a thin layer of ghee with a knife.
• Generously sprinkle za'atar over breads.
• Wrap in foil until ready to serve.