If you have an electric mixer with a dough hook, these naan don’t take much effort to make. See photograph of naan.
Sift the flour into a bowl with the baking powder, then stir in the sugar, nigella and salt. Make a well in the centre.
Put the milk in a small saucepan and stir over low heat until it reaches blood temperature.
In another bowl, combine the egg, yeast, oil and yoghurt, then stir in the warm milk. Pour the milk mixture into the well and start combining with the flour mixture until the dough comes together. Knead the dough on a lightly floured work surface for 8-10 minutes until smooth and elastic. You can also do this in the bowl of an electric mixer fitted with a dough hook. Put the dough into a lightly oiled bowl, cover with plastic wrap and stand in a warm place for 2 hours or until doubled in size. The time will vary depending on the temperature of your kitchen.
Preheat the grill (broiler) on high. Lightly oil two large baking trays. Divide the dough into 6 pieces. Use your hands to shape the dough into 6 ovals about 14 cm (
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