Fit the Spiral dough tool to the machine.
Add Ingredients 1 (yeast, yoghurt, water) into the Mixer bowl.
Leave to rest for 5 minutes.
Add Ingredients 2 (flour, salt) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 1 for 2 minutes.
Mix on speed 2 for 8 minutes.
Cover with a tea towel.
Leave to prove for 1 hour, 30 minutes.
Transfer the contents of the Mixer bowl to a lightly floured worksurface.
Carefully flatten the dough with your wrist.
Pull the edges into the centre and turn the dough over so the seam is facing down.
Cut the dough into 4 equal pieces.
Roll each dough piece out into an oval until they no longer spring back – about 30 cm.
Pre heat the oven to 230ºC.
Grease the large baking tray.
Transfer the naans to the large baking tray.
Cover with oiled cling film.
Leave to prove for 30 minutes.
Sprinkle the naans with Ingredients 3 (nigella seeds).
Bake for 10 minutes at 230ºC.
Brush the naans with Ingredients 4 (ghee).