1-Getting started with this Homemade Naan Recipe: Begin by blooming the yeast to ensure it activates properly, which sets the stage for that fluffy rise. Follow these steps closely for mouthwatering results that impress your family.

2-First, mix 1 teaspoon yeast with 1/2 cup warm water and 1 tablespoon sugar, then cover and let it sit for 10 minutes until it’s foamy.

3-Next, whisk 2 tablespoons milk and 1 1/2 tablespoons egg in a separate bowl.

4-In a large bowl, sift 1 3/4 cups flour and 1/2 teaspoon salt, make a well in the center, and add the yeast mixture, melted ghee or butter, and egg-milk mix.

5-Use a spatula to combine everything until it’s mostly together, then form it into a ball with your hands without kneading.

6-Cover the bowl with cling-wrap and let the dough proof in a warm spot for 1 to 1.5 hours until it doubles in size.

7-Once risen, transfer to a floured surface, cut into 6 pieces, and shape each into a smooth ball by tucking the edges under.

8-Place the balls on a lightly floured tray, sprinkle with flour, cover with a tea towel, and let them rise for 15 minutes.

9-Flatten each ball and roll it out to about 3 to 4 mm thick and 16 cm in diameter.

10-Heat a cast iron skillet over high heat until it smokes; lightly oil it if needed.

11-Cook each naan for 1 to 1.5 minutes until the bottom is golden and bubbly, then flip and cook the other side for about 1 minute. Repeat for all pieces, adjusting the heat as necessary.

12-Finally, brush with melted ghee or butter, add garlic if you like, and sprinkle with nigella seeds and coriander.

13-For Cheese Naan: To make cheese naan, roll out one dough piece, brush with butter, place about 1/4 cup shredded cheese in the center, gather the edges, and twist to seal. Flip it smooth side up and roll gently to 6 to 7 mm thick, then cook in a hot skillet for 1.5 minutes per side until golden and puffed.