Combine the flour, baking flour, salt and sugar in a bowl. Mix in water, yoghurt egg and oil. Knead dough for 5 minutes or until soft, add some more water if necessary.
Place dough in a bowl. Cover with damp cloth or plastic wrap and leave for 2 hours.
Preheat oven to 250°C
Divide the dough into 6 balls and allow rest for 5 minutes.
Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.
Shape each ball of dough with the palms to make an oval shape.
Bake the indian bread naan until puffed up and golden brown (4 minutes). Brush uncooked side with ghee or butter, and turn over. Brush cooked side with butter and sprinkle with Tita Nigella Seed, cook another 2 to 4 minutes.
Serve hot and with any of the dishes you can find on our website.