Start by combining the lukewarm water, sugar, and yeast in a bowl. Set it aside for about 10 minutes until it becomes frothy. This shows that your yeast is active and ready to work its magic.

In a large mixing bowl, combine the flour and salt. Slowly pour in the yeast mixture along with the beaten egg and melted ghee. Mix everything until it forms a shaggy dough.

On a floured surface, knead the dough for about 5-7 minutes. You want a smooth and elastic texture. If it’s too sticky, sprinkle a bit more flour as needed.

Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm area for 1-2 hours or until it doubles in size.

Once risen, punch down the dough to release air bubbles. Divide it into equal-sized balls (about 6-8 depending on how big you want your naan). Roll each ball in your hands to smoothen.

On a floured surface, take each ball and roll it out with a rolling pin to about 1/4 inch thick. Ensure it’s not sticking, add more flour if necessary. You can make them oval, tear-shaped, or round.

Heat a skillet or tandoor over medium-high heat. Place the rolled naan on it, cooking for about 1-2 minutes until bubbles form.

Flip it, and let it cook for another minute until it has golden brown spots. If using a tandoor, ensure it’s adequately heated before placing the naan.

Once it’s out of the skillet, brush it with melted ghee or butter and sprinkle with minced garlic, nigella seeds, and fresh coriander. If making cheesy naan, add cheese before the first flip.

Continue the process with the remaining dough balls, cooking them one by one.

Serve your naan warm with your favorite dishes. Trust me; they will disappear quickly!