Combine the flour, yeast, salt and sugar in a large bowl. Whisk the water, yoghurt and egg together in a small jug.
Add to the flour mixture and stir until mixture just comes together. Turn onto a lightly floured surface and knead for 5 minutes or until mixture is smooth.

Place in a bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes to rise.

Use your fist to punch down the dough. Add half the ghee to the dough and knead for a further 5 minutes or until ghee is well incorporated into the dough.

Preheat oven to 180°C. Place an oven tray or pizza stone into the oven to preheat.

Meanwhile, melt the remaining ghee in a small saucepan over low heat. Add the garlic and cook for 30 seconds or until aromatic. Remove from heat.

Divide dough into 8 even portions.
Press each portion into a 15 x 20cm tear shape, about 3mm-thick. Sprinkle with the nigella seeds and gently push into the dough. Place half the naan onto the preheated oven tray or stone.

Bake in preheated oven for 6-8 minutes or until slightly puffed and golden brown.
Remove from oven and immediately brush with the ghee mixture.

Repeat in another batch with remaining dough.