Naan

Mix water sugar and salt, stir until sugar and salt have dissolved.

Add the yeast and stir.

Add milk, egg, and ghee and then stir.

Stir in flour.

Once the flour is mostly incorporated, and bring it together into a ball. No kneading is required.

Cover the 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, then shape into balls with a smooth surface by stretching the surface and tucking it under.

Place balls on a lightly-floured tray or plate. Sprinkle lightly with flour, cover loosely with a lightweight tea towel. Put it in a warm place to rise for 15 minutes until it increases in size by about 50%.

Place a round on a lightly-floured work surface, flatten with your hand. Roll out into 3 – 4mm / 0.12 – 0.16" thick rounds (about 16cm / 6.5" wide).

Rub a cast iron skillet with a very light coat of oil using ½ tsp oil on a paper towel (unless already well seasoned). Set over high heat until you see wisps of smoke.

Place a naan dough in the skillet and cook for 1 to 1 ½ minutes until the underside is deep golden / slightly charred – the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown.

Place 30g salted butter or ghee and minced garlic in a small bowl. Microwave until butter has melted (do it in bursts so it doesn’t explode!!). Stand for a couple of minutes to let the garlic flavor infuse before using. Sprinkle with salt and coriander.