Fluffy, Bubbly Naan

Step 1: Mix the yeast with the warm water and sugar in a small bowl. Cover and leave for 10 minutes, until foamy.

Step 2: Whisk the milk and egg together.

Step 3: Sift the flour and salt into a separate bowl.

Step 4: Make a well in the flour. Add the yeast mixture, butter and egg mixture. Mix with a spatula. Once most of the flour is incorporated, use your hands to bring the dough together into a ball. Do not knead.

Step 5: Cover the bowl and leave the dough in a warm place for 1 to 1 1/2 hours, until doubled in size.

Step 6: Place the dough on a lightly floured surface and cut it into 6 equal pieces. Shape each piece into a smooth ball by stretching the surface and tucking it underneath.

Step 7: Place the balls on a lightly floured tray or plate. Sprinkle them lightly with flour and cover loosely with a lightweight tea towel. Leave in a warm place for 15 minutes, until they increase in size by about 50%.

Step 8: Place a dough ball on a lightly floured work surface and flatten it with your hand. Roll it into a round 3 to 4 mm thick and about 16 cm wide.

Step 9: If the cast iron skillet is not already well seasoned, rub it with a very light coat of oil using 1/2 tsp oil on a paper towel. Set the skillet over high heat until wisps of smoke appear.

Step 10: Place a naan in the skillet and cook for 1 to 1 1/2 minutes, until the underside is deep golden or slightly charred and the surface is bubbly. Flip and cook the other side for 1 minute, until the bubbles become deep golden brown.

Step 11: Remove the naan and set it aside. Repeat with the remaining dough, adjusting the skillet heat as needed so it does not get too hot.

Step 12: Brush the freshly cooked naan with melted butter or ghee, or garlic butter. Sprinkle with nigella seeds and coriander. Serve hot.

Step 13: Roll out a naan as directed above and brush it with plain butter or garlic butter. Place a mound of cheese in the middle, about 1/4 cup, lightly packed. Bundle the dough around the filling like a money bag, then twist to seal.

Step 14: Turn the naan upside down so the smooth side is up. Roll it into a round 6 to 7 mm thick.

Step 15: Heat a well-seasoned cast iron skillet over high heat, but do not let it smoke. Cook the naan for about 1 1/2 minutes on the first side, until golden and puffed. Turn and cook the other side for about 45 seconds.