Dissolve sugar in 210 ml (7 fl oz) warm water, then sprinkle in yeast and leave for approx 15 minutes until frothy. Sift flour and salt into a bowl, make a well in centre and pour in yoghurt, melted butter or ghee and yeast mix. Mix well to form a dough, then knead for 10 minutes. Place in a greased bowl, cover with a damp tea towel and leave for 2-3 hours or until the dough has doubled in size. 

Preheat oven to 230C, 450F or gas mark 8.

Knead dough again and divide into six pieces. Roll each piece on a floured surface to form a rough triangle about ½ cm (¼ in) thick. Brush nan tops with butter or oil, place on greased baking sheets and bake for 10-15 minutes until springy and cooked through. Just before serving, brown breads a little under a hot grill.

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