Garlic Naan

Step 1: Combine the flour, yeast (or baking powder), salt and sugar in a large bowl.

Step 2: Whisk the water, yoghurt and egg together in a small jug and then add to the flour mixture and stir until mixture just comes together.

Step 3: Turn onto a lightly floured surface and knead for 5 minutes or until mixture is smooth.

Step 4: Place in a bowl and cover with plastic wrap and set aside in a warm, draught free place for 30 minutes to rise.

Step 5: Use your fist to punch down the dough and add half the ghee to the dough and knead for a further 5 minutes or until ghee is well incorporated into the dough.

Step 6: Preheat oven to 180C and place an oven tray or pizza stone into the oven to preheat (IF USING PIZZA STONE PUT IN BEFORE YOU TURN THE OVEN ON).

Step 7: Meanwhile, melt the remaining ghee in a small saucepan over low heat and add the garlic and cook for 30 seconds or until aromatic and then remove from the heat.

Step 8: Divide dough into 8 even portions and press each portion in to a 15cm x 20cm tear shape about 3mm thick.

Step 9: Sprinkle with the nigella seeds and gently push into the dough.

Step 10: Place half the naan onto the preheated oven tray or stone and bake for 6 to 8 minutes or until slightly puffed and golden brown.

Step 11: Remove from oven and immediately brush with the ghee mixture.

Step 12: Repeat in another batch with the remaining dough.

Step 13: Serve immediately.