Place the water, salt, and yeast into the TM. Process at speed 4 for about 10 seconds or till the salt and sugar are dissolved.

Add the egg, and process another 2 seconds at speed for to mix in the egg.

Add the remaining ingredients, starting with the yogurt. Process for 7 minutes on intermittent speed.

Place dough in a greased bowl and allow to rise till doubled in bulk (about an hour).

Portion the dough into 8 equal balls. Allow to rest for 10 or more minutes.

Flatten the dough balls into pancakes about a quarter inch thick, and brush tops with some more ghee. Bake on a pizza stone (4 should fit on at a time) preheated to 500, about 4 to 5 minutes per side, or until desired color is reached.

Here's the nan served with tandoori chicken.