1-First Steps: Getting the Dough Started: In a small bowl, mix 1 teaspoon instant or rapid rise yeast with 1/2 cup warm water (around 105°F) and 1 tablespoon white sugar. Cover it and let it sit for 10 minutes until it becomes foamy this blooming step is what makes the bread fluffy.

2-First Steps: Getting the Dough Started: Next, whisk together 2 tablespoons full fat milk (or low fat) and 1 1/2 tablespoons whisked egg in another bowl. In a separate bowl, sift 1 3/4 cups bread flour or all-purpose/plain flour with 1/2 teaspoon salt.

3-First Steps: Getting the Dough Started: Create a well in the flour mixture, then add the yeast mixture, 30 grams (2 tablespoons) melted ghee or unsalted butter, and the egg-milk mix. Stir with a spatula until it’s mostly combined, then use your hands to form a dough ball without kneading it too much.

4-Rising and Shaping the Dough: Cover the dough with cling wrap and let it proof in a warm spot for 1 to 1.5 hours until it doubles in size. Once risen, turn the dough onto a lightly floured surface, cut it into 6 equal pieces, and shape each into smooth balls by tucking the edges under.

5-Rising and Shaping the Dough: Place the balls on a lightly floured tray, cover loosely with a tea towel, and let them rise for another 15 minutes until they’re about 50% larger. Now, roll each ball out on a floured surface into rounds that are 3 to 4 mm thick and about 16 cm wide.

6-Cooking and Finishing Touches: Heat a well-seasoned cast iron skillet over high heat until it’s just smoking; if needed, lightly oil the base with 1/2 teaspoon oil on a paper towel. Cook each naan for 1 to 1.5 minutes on one side until it’s deep golden and bubbly, then flip and cook for another minute until golden brown bubbles form.

7-Cooking and Finishing Touches: Remove from the heat, brush with the additional 30 grams (2 tablespoons) melted ghee or butter (you can infuse it with 1 small garlic clove for extra flavor), and sprinkle with nigella seeds and finely chopped coriander or cilantro. Serve it hot and enjoy the fresh taste!

8-Cooking and Finishing Touches: For cheese naan, roll out the dough as directed, brush with melted ghee, place about 1/4 cup lightly packed shredded cheese in the center, gather the edges to form a pouch, seal it, and gently roll to 6-7 mm thickness. Cook for 1.5 minutes on the first side and 45 seconds on the other.