Naan I (Baked in the Oven)

Knead the flour, lukewarm milk, baking powder, a good pinch of sugar, salt, egg and liquid ghee into a soft, elastic dough. If the dough is too firm, add a little more lukewarm water. Knead firmly. Cover and let rest for about 20 minutes. Knead again and let rest for at least 2 hours. Line a baking sheet with parchment paper, sprinkle with the black sesame seeds and heat in the oven on high. Meanwhile, divide the dough into 8-10 balls. Press or roll out to typical oval, teardrop shape. Place on the hot baking sheet and bake until the bread is nice and golden brown. Lift out and serve quickly.

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