Cut out 4 pieces of foil, each about 28 × 20 cm (11 × 8 in), and brush them with the oil. Sift the flour, salt and bicarbonate of soda into a bowl. Add the yogurt and stir until thoroughly mixed to make a fairly soft dough. Turn out onto a lightly floured surface and knead for 5–7 minutes or until smooth.
2
Preheat the grill to high. Cut the dough into quarters. On the lightly floured surface, roll out one portion into an elongated oval, about 25 cm (10 in) long and 18 cm (7 in) wide across the middle. Lay the bread oval on one of the prepared pieces of foil. Repeat with the remaining portions of dough.
3
Place a naan, on its foil, under the grill, about 15–20 cm (6–8 in) away from the heat if possible. Cook until the bread bubbles up and browns slightly in places – this takes about 2 minutes, but watch it constantly to ensure that it does not overcook.
4
Turn the naan and cook the second side for 1–2 minutes or until firm and browned in places. Wrap the cooked naan in a tea-towel to keep hot while grilling the remaining breads. Serve hot or warm.
