Ingredients

1 tsp instant / rapid rise yeast (regular fine)

1/2 cup warm tap water (~40°C/105°F in temperature)

1 tbsp white sugar

2 tbsp milk , full fat (low fat ok too)

1 1/2 tbsp whisked egg , at room temp (around 1/2 an egg, Note 2)

1/2 tsp salt , cooking / kosher

1 3/4 cups bread flour , 

30g / 2 tbsp ghee or unsalted butter , melted (Note 4)

Finishes:

30g / 2 tbsp tbsp ghee or butter , melted (Note 4)

1 small garlic clove , for Garlic Butter option (Note 5)

Nigella seeds

Coriander/cilantro , finely chopped

e naan) – Monterey Jack, cheddar, tasty, colby, anything that melts (shred yourself) (Note 6)

Instructions

Bloom yeast: Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.

Egg and milk: Whisk milk and egg together.

Flour: Sift flour and salt into a separate bowl.

Add wet ingredients: Make a well in the flour, add yeast mixture, and butter and egg mixture. Mix together with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required.

Proof 1: Cover the bowl with cling-wrap, then leave in a warm place for 1 - 1.5 hrs until it doubles in size. (Note 7)

Cut into 6 pieces: Place the dough on a lightly floured surface. Cut into 6 equal pieces, then shape into balls into spheres with a smooth surface by stretching the surface and tucking it under .

Proof 2: Place balls on a lightly-floured tray or plate. Sprinkle lightly with flour, cover loosely with a lightweight tea towel. Put in a warm place to rise for 15 minutes until it increases in size by about 50%.

Roll out: 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).

Heat skillet: Rub a cast iron skillet with a very light coat of oil using 1/2 tsp oil on a paper towl (unless already well seasoned). Set over high heat until you see wisps of smoke. (Note 8 for other pans)

Cook naan: Place a naan dough in the skillet and cook for 1 to 1 1/2 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.

Cook remaining naan: Remove, set aside, and repeat with remaining naan, taking care to regulate the heat of the skillet so it doesn't get too hot.

Finishing: Brush freshly cooked naan with melted butter or ghee (or garlic butter, Note 5). Sprinkle with nigella seeds and coriander. Serve hot!