1. In a large bowl, mix cold water, yeast, and sugar. Let stand 5 to 10 minutes until frothy and activated.

2. Add vegetable oil, yogurt, salt, baking powder, 340 g (2 1/2 cups) of the flour, and half the sesame seeds. Mix until combined.

3. Gradually add the remaining flour until a shaggy dough forms. Turn out onto a floured surface and knead 10–15 minutes until smooth, soft, and elastic.

4. Lightly oil a large bowl, place dough inside, and cover with a damp cloth. Let rise in a warm place for 1 hour or until doubled in volume.

5. Preheat oven to 200°C (400°F). Line a baking sheet with parchment.

6. Divide dough into 10 equal portions. Roll each into a ball, then flatten and roll into a circle 15–18 cm (6–7 in) across and about 3 mm (1/8 in) thick.

7. Place rolled naan on the baking sheet, leaving 2.5 cm (1 in) between each. Brush the tops with water and sprinkle with reserved sesame seeds.

8. Bake 10 to 12 minutes, until puffed, golden, and lightly spotted with brown.

9. Remove from oven and cool on a wire rack for 2–3 minutes. Serve warm.