Rustic, chewy, addictive - this is perfect for a mountain of tandoori chicken or just about any main dish. Whisk in remaining sugar, egg and oil. Stir to make a soft dough. Break dough off in pieces around the size of a grapefruit. Let rest a minute or so, then roll into rounds about the size of your hand.
Stretch gently lengthwise and sideways to make a teardrop shaped slab.
Place dough slabs on a cookie sheet and cover with a tea towel. Let rest 10-15 minutes. Place nan slabs on grill and put cover down. Using tongs, turn over bread to cook other side, for another 3 to 5 minutes. Serve immediately, or cover in foil and keep warm on the warming section of the grill.