Garlic Naan Bread

3 cups (450g) plain flour 1 teaspoon dried yeast or baking powder 1 teaspoon salt 1 teaspoon caster sugar 1/2 cup (125ml) warm water 1/2 cup (125g) natural yoghurt 1 egg, lightly whisked 80g ghee 2 teaspoons nigella seeds 2 garlic cloves, finely chopped Method Step 1 Combine the flour, yeast, salt and sugar in a large bowl. Whisk the water, yoghurt and egg together in a small jug. Add to the flour mixture and stir until mixture just comes together. Turn onto a lightly floured surface and knead for 5 minutes or until mixture is smooth. Place in a bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes to rise. Step 2 Use your fist to punch down the dough. Add half the ghee to the dough and knead for a further 5 minutes or until ghee is well incorporated into the dough. Step 3 Preheat oven to 180°C. Place an oven tray or pizza stone into the oven to preheat. Step 4 Meanwhile, melt the remaining ghee in a small saucepan over low heat. Add the garlic and cook for 30 seconds or until aromatic. Remove from heat. Step 5 Divide dough into 8 even portions. Press each portion into a 15 x 20cm tear shape, about 3mm-thick. Sprinkle with the nigella seeds and gently push into the dough. Place half the naan onto the preheated oven tray or stone. Bake in preheated oven for 6-8 minutes or until slightly puffed and golden brown. Remove from oven and immediately brush with the ghee mixture. Repeat in another batch with remaining dough. Serve immediately.