Add the yeast into the water. Stir to mix. Set aside for 5 minutes or until the yeast has dissolved and the mixture is frothy.

Sift the flour, salt and baking powder into the bowl of a stand mixer.

Gently whisk sugar, oil, milk, yogurt and egg in a separate bowl.

With the mixer running on low speed, using the paddle attachment gradually add the combined mixture (sugar, oil ,milk, egg) and then the the yeast mixture and knead until everything combines and a somewhat sticky dough is formed.

Cover the bowl for 5 minutes and then knead with the dough hook until the dough looks shiny and starts to pull up on the hook. It will still be somewhat sticky, but don't be tempted to add more flour.

Remove the dough from the mixer and give a few gentle kneads with hand to form into a ball. Brush the base of a bowl ( I use the same bowl) with some oil and place the dough in it. Cover the bowl with a piece of cling film or a tight lid and set aside in a warm, draught-free place for an hour or until the dough doubles.

Place a pizza stone or your cast iron pan in the oven. Pre-heat your oven to 550*F.

Working with one dough ball at a time, roll out into a tear drop shape. Wide on one side, narrow on the other. Or just a round or Oblong. The key is to roll the dough evenly and not too thin.

Keep an eye on it after the first 2 minutes and take it out when it gets lightly browned underneath and forms a few brown bubbles on top. Remove from oven and brush with ghee (optional) before serving.

Repeat the rolling and baking for the rest of naans