1. In a large bowl, mix the yoghurt, water, yeast and sugar then leave for a few minutes for the yeast to activate.

2. Mix in the flour and salt, put the mixture in an electric mixer with a dough hook and mix on low for 14 minutes; it should look shiny and stick to the dough hook when it is ready. The dough can also be kneaded by hand on a floured surface for about 20 minutes.

3. Remove the hook, or if you kneaded the dough by hand, put it into a bowl. Cover the bowl with a wet cloth and let it rest for 20 minutes.

4. Flour a benchtop well and cut the dough into eight equal pieces – it will be quite moist. Using a rolling pin, roll each one up and down to about 5-7 millimetres thick to make a long oval shape, then put them on baking paper for easy handling.

5. Turn the barbecue on high. Mix the garlic and ghee into a thick paste. Peel the naan off the baking paper and barbecue for 1-2 minutes on each side, then brush with the garlic ghee.

6. Season with flaked salt and eat immediately.

Suggestion: Serve with the Blue Ducks' mixed grain dhal.