Garlic Naan, · 4 naan

Whisk 210 g all-purpose flour with ½ tsp salt in a bowl and set aside.

In the bowl of a stand mixer, stir 6 g granulated sugar and 1 tsp active dry yeast into ½ cup lukewarm water. Leave for 5 min to 10 min.

Add 40 ml whole milk, lukewarm, 1 tbsp plain whole milk yogurt and 23 ml neutral oil, then the flour mixture and 1 clove large garlic cloves. Mix with the paddle until combined.

Add 14 to 18 g extra all-purpose flour, as needed a spoonful at a time, only until the dough stops being very sticky. It should still feel a little tacky.

Knead with the dough hook or by hand for 1 min to 2 min, until smooth. Put it in an oiled bowl.

Cover with a kitchen towel and leave in a warm place to rise.

Punch the dough down gently. With oiled hands, divide it into 4 equal balls. Cover and rest for 10 min to 15 min.

Melt 1 ½ tbsp unsalted butter and stir in 1 tsp garlic and 1 ½ tbsp coriander leaves. Keep it warm by the stove.

Heat a cast iron skillet over medium-high heat until very hot.

Rub a ball and the rolling pin with a little ½ tbsp oil, for shaping. Stretch the dough lengthwise, then widthwise, into an oval about 27 cm (10 ⅔ in) long and 15 cm (6 in) wide. Do not roll it hard like a roti. Wet a fingertip and dot the top with nigella seeds (kalonji).

Lay the naan in the hot skillet and cook for 1 min to 2 min. Brush the top with garlic butter.

Lift the naan with tongs, flip it and hold it directly over a gas flame for about 15 s to 20 s, moving it around.

Brush with more garlic butter and keep wrapped in a towel while you cook the rest. Serve warm with dal makhani, butter chicken or paneer.