• Mix yeast with warm water and sugar in a small bowl. Cover and leave for 10 minutes until foamy.
• Whisk milk and egg together.
• Sift flour and salt into a separate bowl.
• Make a well in the flour, add yeast mixture, and butter and egg mixture. Mix together with a spatula, then bring it together into a ball.
• Cover bowl with cling-wrap, then leave in a warm place for 1 - 1.5 hrs until it doubles in size.
• Place the dough on a lightly floured surface. Cut into 6 equal pieces and shape into balls.
• Place balls on a tray, sprinkle lightly with flour, cover loosely with a tea towel, and rise for 15 minutes.
• Flatten a ball, then roll out into 3 - 4mm thick rounds.
• Rub a skillet with a light coat of oil and heat until you see wisps of smoke.
• Cook naan for 1 to 1.5 minutes until the underside is golden and surface is bubbly. Flip and cook other side for 1 minute.
• Remove cooked naan and repeat with remaining pieces, regulating skillet heat.
• Brush naan with melted butter or ghee, sprinkle with nigella seeds and coriander, and serve hot.

Cheese Naan Instructions

• Roll out a naan, brush with butter, place mound of cheese in the middle, and bundle it up.
• Turn it smooth side up and roll out to 6-7mm thick rounds.
• Cook for 1.5 minutes on first side until golden, then turn and cook for around 45 seconds.