Combine flour, salt, baking powder and bicarbonate of soda ( baking soda ) in a large bowl.

Stir in the yoghurt, oil and water until the dough starts to form. Add a little more water if you find the dough too dry.

Mix together to form a smooth soft dough. If you feel that the dough is too sticky, then just add a bit more flour. Up to a ¼ cup extra added flour added should be fine. Allow the dough to rest for 30 minutes.

Combine chopped chives ( shallots / green spring onions ) crushed garlic, crushed cumin, and toasted sesame seeds in a bowl.

After the dough has rested for 30 minutes, divide it into 8 to 10 equal pieces.

Flatten a piece of the dough to form a little circle. Place a teaspoonful of the filling onto the flattened circle and gather the dough to form a pouch keeping the filling inside.

Flatten the filled dough and gently roll out to about a ¼ cm thickness onto a floured surface. Avoid rolling out the naan too thick, because it will puff up while cooking on the pan. Rolling it out too thick will also result in a stiff textured naan when cooked and it will lose that soft, pliable texture.

Once the naan is rolled out, brush it with a little melted butter and place the buttered side down onto a pan on medium heat. You will see bubbles appear on the surface. When this happens, brush the top with the melted butter and using a spatula flip the naan over. Cook on each side for about 45 seconds.

Continue and do the same with the rest of the dough and filling.

Stack the cooked naan and keep covered with foil or a tea towel. The moisture will helps soften the naan and make them more pliable.