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1. In a deep bowl, combine the 4 cups of flour, sugar, baking powder, baking soda and salt, and stir with a large spoon or your fingers until well mixed.
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2. Make a shallow well in the center, drop in the eggs, and stir them into the flour mixture. Stirring constantly, pour in the milk in a slow, thin stream and continue to stir until all the ingredients are well combined.
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3. Gather the dough into a ball and place it on a smooth, slick surface such as a large baking sheet or jelly-roll pan, or a marble slab if you have one. Knead the dough by pressing it down and pushing it forward several times with the heel of your hand, then folding it back on itself end to end.
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4. Repeat for about 10 minutes, or until the dough is smooth and can be gathered into a soft, somewhat sticky ball. Sprinkle a little flour over and under it from time to time as you knead to keep it from sticking to your hands.
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5. Moisten your hands with a teaspoon of ghee, gather the dough into a ball, and place it in a bowl. Drape a kitchen towel over the bowl and let the dough rest in a warm, draft-free place for about 3 hours.
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6. Slide two large ungreased baking sheets into the oven and preheat the oven and pans to 450°F. Divide the dough into 6 equal portions. Moistening your hands with ghee occasionally, flatten and form each portion into a teardrop-shaped leaf, wide at the base and tapered at the top.
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7. Each leaf should be about 6 inches long and 3½ inches across at its widest point, and about 3/8 inch thick. Arrange the bread leaves side by side on the preheated baking sheets and bake them in the middle of the oven for 6 minutes, or until they are firm to the touch.
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8. Slide the leaves under the broiler for a minute or so to brown the tops lightly. Serve the naan hot or at room temperature.
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