Add the yeast and sugar to the lukewarm water and allow to stand for 10 minutes.

Sieve the flour, salt and baking soda into a bowl. Add in the yeast mixture, the ghee, yoghurt and the egg. Mix to a smooth, soft dough.

Knead the dough on a floured surface for 10 minutes.

Place the dough in a greased bowl. Brush lightly with melted ghee. Cover and stand in a warm place for 1-2 hours until the dough roughly doubles in size.

Place the dough on a floured surface. Punch the dough down and knead for 3-4 minutes.

Split the dough into four pieces. Roll the pieces into balls, place on a greased plate or baking tray, cover and leave to rest for 30 minutes.

Turn your grill (broiler) onto maximum and place a baking tray underneath.

Place a ball of dough on a floured surface and use your hands to make it into the shape you want. The thickness should be about ¼”.

Brush with melted ghee and sprinkle on some kalonji seeds.

Place the naan on a hot tawa or flat pan for about 1 minute until it bubbles up.

Transfer the naan to the hot baking tray and cook under the hot grill (broiler) for about 1 minute until the naan starts to turn brown.
Brush the naan lightly with melted ghee before serving.

#Tips:

This way of cooking naan gives me much better results than trying to use a hot oven.

If you don’t add the egg you should add a couple of tbsp of water or yoghurt to get a soft dough.

When you shape the naan dough, do NOT use a rolling pin or you will squeeze all that precious air out of the dough.

You can also add a tsp of garlic paste into the dough to create a garlic-flavoured naan.