Step 1: Prepare the Dough

In a mixing bowl, combine the all-purpose flour, sugar, baking soda, and salt. Mix the dry ingredients well. Add 1 tbsp of oil (reserving 1/2 tbsp) and the yogurt. Mix everything together. Gradually add lukewarm water and knead to form a soft dough that is not sticky. I used exactly 1/4 cup of water.

Step 2: Knead and Rest the Dough

Transfer the dough to a lightly floured surface and knead for 3-4 minutes until it is smooth and pliable. Place the dough in a bowl, apply the remaining 1/2 tbsp of oil all over it, cover the bowl, and let it rest in a warm place for 2 to 3 hours.

Step 3: Portion the Dough

After the dough has rested, knead it again for about a minute. Divide the dough into 4 equal portions. Take each portion and form a smooth ball. Place the balls on a plate, cover them, and let them rest for about 10 minutes.

Step 4: Prepare the Garnish

While the dough balls are resting, prepare the garnish. In a small bowl, mix the melted ghee, sea salt, chopped green chili, and chopped cilantro.

Step 5: Roll the Naan

Take one dough ball and flatten it. Dust it with a little all-purpose flour. Roll it out into an approximately 7-inch circle or oval shape. The naan should not be rolled too thin.

Step 6: Cook the Naan (First Side)

Heat an iron tawa (skillet) on medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle immediately. Apply a thin layer of water over one surface of the rolled naan. Place the naan on the hot tawa with the wet side facing down. Press it down gently. Cook for about a minute until the top surface looks dry and bubbles start to form.

Step 7: Cook the Naan (Second Side)

Once bubbles appear, flip the entire tawa upside down and hold it over the direct flame. Move the tawa around to cook the naan evenly until it develops light brown spots. Keep peeking to ensure it doesn't burn. The naan will stick to the tawa because of the water applied earlier.

Step 8: Garnish and Serve

Once the naan is cooked, flip the tawa back. Use a spatula to remove the naan from the tawa. Place it on a serving plate. Brush the hot naan generously with the prepared ghee and herb mixture. Repeat the process for the remaining dough balls. Serve the Tawa Naan hot.

• The dough should be soft but not sticky to your fingers.

• For best results, knead the dough well until it is smooth.

• Use an iron tawa (skillet) for this recipe, not a non-stick one, as the naan needs to stick to the surface when flipped.

• Ensure the wet side of the naan is placed down on the hot tawa.

• Cook the naan over medium heat; if the heat is too high, it will cook too fast on the outside and remain raw inside.

• If you do not prefer spicy food, you can omit the green chilies from the garnish.