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1
Sift the flour, salt, baking powder, yeast and sugar in a bowl and pour in the hand-hot milk, oil, yoghurt and the beaten egg and mix it all together to form a ball of dough.
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2
Place the dough on to a clean surface and knead it for 10 minutes or more, until it is smooth and satiny.
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3
Pour about 1/4 tsp oil into a large bowl and roll the ball of dough in it.
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4
Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for an hour or until the dough has doubled in size.
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5
Pre-heat your oven to the highest temperature. Put the heaviest baking tray to heat in the oven.
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6
Punch down the dough and knead it again and divide into 9 equal balls.
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7
While working on 1 ball, keep the remaining balls covered. Flatten the ball using your hands (or rolling pin) into a tear-shaped naan, about 15 cm in length and about 12 cm at its widest. Brush the top with melted butter.
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8
Remove the hot baking tray from the oven, grease it well with butter or oil and place the naan on to it (I cook 4 naans in one batch).
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9
Put it into the oven on the top rack for 2-3 minutes. It should puff up and brown slightly (do keep an eye on it after 2 mins).
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10
Once puffed up and browned on one side, flip the naan and back into the oven again for another 1-2 minutes till the top of naan goes golden brown (keep an eye after 1 minute).
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11
Wrap the naans in a clean tea towel and serve hot.
