Line a baking sheet with parchment paper and dust lightly with flour. Combine the flour, baking powder, salt in a bowl.

In a separate bowl, whisk together the yogurt, egg and the lukewarm water and oil.

Pour the yogurt mixture into the flour mixture and combine until a soft sticky dough is formed. Turn the dough out onto a lightly floured surface and divide it into 8-12 equal pieces. shape each piece into balls and arrange on the baking sheet. Lightly brush the dough with oil, cover with cling film, and let sit 1 hour to settle before shaping.

In the meantime, prepare the melted ghee and garlic and herb mixture. In a small saucepan, warm up the ghee and remove from the heat. add the chopped garlic and chopped coriander. Stir to combine and wilt the coriander leaves.

Preheat a griddle pan over a medium heat.

On a lightly floured surface, flatten with a rolling pin or your hands each naans and place over the griddle pan for 2 – 3 minutes on each side until the dough is fully cooked and slightly charred, being careful to ensure it doesn’t burn. Brush with garlic and herb ghee and Serve immediately.