High-gluten bread flour: While you can use all-purpose flour, I would highly recommend using a high-gluten flour since that is what gives naan its characteristic chewiness. You can also add some ‘atta’ or fine whole wheat flour to the dough. But I wouldn’t replace any more than a third of the flour called for in the recipe with other flour. Ghee, butter or oil: I am a fan of ghee; it’s lactose free and does not burn. Butter is not a bad substitute and you can also use oil, possibly avocado oil if you are plant-based. Lemon juice: Often the yogurt here is not sour enough. If that is the case, I like to add 1 to 2 tablespoons of lemon juice to the yogurt to replicate the more traditional sour yogurt. Nigella seeds: These are often called onion seeds. Although they are not actually onion seeds, they do have a slightly toasted onion flavor. I would recommend that everyone keep this spice in their pantry, but if you don’t have them, you can use sesame seeds, black poppy seeds or nothing at all. I add the seeds more for the look and the little crunch they bring more than for the taste.