Step 1

Place coriander into mixing bowl and chop 3 sec/speed 5. Transfer into a bowl and set aside.

Step 2

Place ghee into mixing bowl and melt 1 min/120°C/speed 1.

Step 3

Add garlic and chop 3 sec/speed 6. Scrape down sides of mixing bowl with spatula.

Step 4

Add nigella seeds and cook 1 min/120°C/speed 1. Transfer into a separate bowl and set aside. Do not clean mixing bowl.

Step 5

Grease a large bowl with oil and set aside.

Step 6

Place milk and yeast into mixing bowl and heat 2 min/37°C/speed 1.

Step 7

Add all remaining naan ingredients and mix 20 sec/speed 3, then knead Dough /3 min. Transfer dough onto a silicone bread mat or floured work surface and shape into a ball. Transfer into prepared bowl and set aside in a warm place to prove until doubled in size (approx. 1-2 hours).

Step 8

Transfer dough onto a silicone bread mat or floured work surface. Divide dough into 6 equal portions (approx. 140 g each). Gently work each piece into a ball and using the heel of your hands, gently stretch each dough portion into an oval shape (approx. 23 x 15 cm) then lightly dust with flour.

Step 9

Place a large frying pan over high heat. Working 1 naan at a time, place into frying pan and cook until dark brown blisters form (approx. 1-1½ minutes each side). Remove naan from heat and brush with reserved ghee and garlic mixture, then sprinkle with reserved coriander and salt (optional). Transfer onto a serving dish and cover to keep warm. Repeat frying with remaining naan. Serve warm.