Cheesy Garlic Naan

Sift the flour, sugar, salt and baking powder into a large mixing bowl. Make a well in the centre and add the yoghurt. Using your fingertips, gradually draw the flour into the yoghurt, mixing to form a ball of soft dough.

Place the dough on a lightly floured surface and knead well for 5 minutes, until the dough forms a smooth ball. Place the dough in a large lightly greased bowl and cover with cling film.

Place in a warm place for approx. 45 minutes until the dough has increased slightly in size and feels puffy when pressed. Preheat the oven to 200°C.

Turn the dough out onto a lightly floured surface and, using a sharp knife, cut into four equal pieces. If the dough is sticky, dust with a little more flour. Form into four oval-shaped balls, then roll out into ovals approx. 11cm x 22cm.

Place the naan bread on two lightly greased baking trays and prick with a fork. Bake in the preheated oven for 8 minutes or until lightly golden and puffy. Remove from the baking tray and place on a cooling rack to cool slightly.

In a small bowl, mix the reduced-fat spread, garlic, salt and black pepper until combined. Spread the garlic 'butter' over one side of each naan bread.

Cut each naan bread in half lengthways, and then cut each naan bread half into four triangles. You should have a total of 32 naan bread triangles.

Stack the naan bread triangles on their ends in rows in an ovenproof dish. Sprinkle the cheese over and place in the oven for about 5 minutes, until the cheese is melting and golden. Sprinkle over the coriander, or parsley, and serve at once with an accompaniment of your choice.