Pour 1 tbls olive oil into a bowl and use your fingers to spread it around the sides so that the bowl is well greased

Place the rest of the ingredients except the topping into the TM bowl and knead 1 minute

Put the dough into the oiled bowl, cover and allow to rest for 4 hours NB: use a permanent marker pen to note the time on the cover so that you can keep track of it

Use a spatula and rotate it around the edges of the bowl (the spatula will pick up some of the oil making it non-stick), pressing down lightly onto the dough as you go to gently deflate it

Remove the dough with your spatula onto a lightly oiled surface (I use a silicon mat, but if you don't have one consider using baking paper, or your bench top if you wish) and shape it into a log with your hands (dough will not stick to you as it will have a thin coating of oil)

Divide dough into 8 pieces (I use a plastic bench scraper ... and portions do not need to be precise)

Roughly shape each piece into a ball, place back onto the oiled surface in two side by side rows (4 balls in each row) and cover with a long piece of Glad wrap so that the dough does not dry out

Rest the dough for one hour

When ready to cook the naan, preheat a pan to medium heat

Whilst the pan is heating, place a tea towel onto a plate ready to hold the cooked naan

With your fingers, get the first round of dough and lightly press it out into an oblong roughly 14cm by 9 to 10cm (does not need to be exact)

Sprinkle over the nigella seeds or other seeds of choice, sea salt flakes and pepper according to your taste

Lift up the naan by each end (it will be quite soft but you should still be able to pick it up lightly) and place it into the pan

Cook for approximately two minutes on the first side until lightly golden, then turn over and repeat on the other side (they will puff up a little while cooking)

Whilst the first naan is cooking, prepare the next one

Remove the cooked naan from the pan and place onto the tea towel, then pick up the next naan and continue as before

Stack the naan in two rows ... four naan per row ... and continue until they are all done (because they are quite soft I don't want to deflate the naan be stacking them all one on top of the other, hence the two rows)

Do not overcook the naan as they should be soft and pliable

Once they are all cooked, cover with the tea towel until ready to serve ... they will stay warm like this for at least 30 minutes

Serve as desired