Mix together 2 cups of flour, the yeast, warm water and sugar, cover the bowl and leave it in a warm place to become active.

Sift together the other 2 cups of flour, the baking powder and salt. Make a well in the centre and add the milk, yoghurt, beaten egg and the melted ghee. Combine all the ingredients.

When the “sponge” has developed sufficiently, add the two dough mixtures together, and knead it well. Tightly cover the resultant dough and keep it in a warm place until the mass doubles in size.

Pre-heat the oven to 200°C, 400°F.

Roll out the dough on a floured surface. Make each naan slipper-shaped, 250mm long and about 150mm wide, tapering to about 50mm at the narrowest end. Sprinkle with onion seeds and the chopped coriander.

Place on greased baking trays and cook in the pre-heated oven for 10-15 minutes.

NOTES:
Try brushing with ghee before baking
Try leaving the naans a bit thicker - 12mm?