I a separate bowl mix oil, yoghurt, egg and water and then add to flour and mix to a soft dough, knead for 10 minutes until the dough is smooth and elastic.
Place in a lightly oiled container or polythene bag to allow it to prove.
Heat you griddle or Brat pan to a medium high heat, the temperature setting for your equipment will be trial and error at first, too hot and the Naan’s will burn, too cool and they won’t cook or brown properly.
While your Pan is heating up scale some of your dough at approximately 150 grams and mould into balls, when you have 12 roll them into an oven shape about 5mm thick on a well floured bench.
Place the rolled out Naan’s on a floured tray or the bench if you have space and allow to rest and prove for a few minutes, in a hot galley they dough will advance rapidly.
Place the rolled out Naan’s on a floured tray or the bench if you have space and allow to rest and prove for a few minutes, in a hot galley they dough will advance rapidly and you will clearly see the naan’s grow
When the Naan’s have risen gently place the one as a time onto the dry griddle surface, no oil is required and watch as the Naan’s slowly puff up and large pockets of air appear.
After about 3 minutes use a egg slice to turn over the first Naan you place in the pan, if the colour looks good with a nicely coloured marbled brown turn over the rest of the Nann’s
Allow the Naans to cook further for a 3 to 5 minutes depending on the temperature of your pan, until you get the nicely brown spots on your bread.
Remove the Naan’s from the pan and brush with ghee, cover in a tea towel to keep and serve warm. The combination of the gee and warm steam given off by the naan’s under the tea towel well soften the surface texture to create this delightful soft bread