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There are many ways to cook naan depending upon the region or area,all are authentic but as far as the addition of egg in naan is irrelevant.People use yogurt,ghee(clarified butter)as well as milk to make soft naan.yeast and dough starter both are used interchangeably by most of the naan maker.


Adding an acid will help do disguise there being a bit too much salt in foods.


Add more potatoes--they absorb the salt. As would rice or pasta.

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