Ingredients

• 4 cups Maida (all purpose flour)
• ¼ tsp. soda bicarb
• 1 tsp. baking powder
• 1 tsp. salt
• 1 egg
• 2 ½ tsp. sugar
• 2 tbsp. yogurt
• 3 tbsp. milk
• 5 tsp. oil
• Garlic butter to garnish
• 1 tsp. kalonji, optional
• 2 tsp. melon seeds, optional

Method

1. Sieve the flour with salt, soda bi-carb and baking powder and mix.
2. Take a bowl and break the egg into it, add eh sugar, yogurt and milk and whisk. Keep aside.
3. Make a bay in the flour, pour water about ¾ cup and mix gradually.  hen it comes together as a dough, knead to 5 to 8 minutes. 
4. Add the egg mixture gradually little at a time and knead till well incorporated. (Do not add all the egg mixture at one time, will make the dough too wet to handle. 
5. When fully mixed, knead to make a soft but smooth dough. It should not stick to the fingers. 
6. Cover with a moist cloth and set aside 10 minutes. 
7. Then add the oil, knead and punch the dough and again cover the moist cloth and keep aside 2 hours to allow the dough to rise.
8. Divide into 6 to 8 equal portions, make balls and place on a lightly floured surface.
9. Sprinkle kalonji and melon seeds or any other garnish you will be using,
10. flatten the balls slightly and keep aside 5 minutes.  Flatten each portion between the palms to make a round disc and then stretch in one side in an elongated oval. 
11. Preheat oven to 375 deg. F.  Place the naans on a greased baking tray and bake for 10 minutes.
12. In a tandoor, place the naan on a gaddi (cushioned pad) and stick inside a moderately hot tandoor and bake for 3 minutes.
13. I have baked them on the stove top on a tawa, till light brown on both sides and then finished cooking the naan directly on the flame. 
14. Apply garlic butter on the naan as soon as it is removed from heat and serve immediately with Raan, Butter chicken or any Indian veg or non veg gravy.