1-Activate the yeast: mix 1 teaspoon of instant yeast with 1/2 cup of warm water and 1 tablespoon of white sugar, then cover and let it sit for 10 minutes until it’s foamy this step ensures your bread turns out light and airy. Once that’s ready, whisk together 2 tablespoons of full-fat milk and 1 1/2 tablespoons of whisked egg in a separate bowl.

2-Mix the dough ingredients: sift 1 3/4 cups of bread flour or all-purpose flour along with 1/2 teaspoon of cooking/kosher salt into a bowl. Create a well in the center and add the foamy yeast mixture, 30 grams of melted ghee or unsalted butter, and the egg-milk mixture. Stir it all with a spatula at first, then use your hands to form a ball no kneading needed here, which makes it super easy. 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.

3-Shape and proof dough balls: After the dough has risen, move it to a lightly floured surface and cut it into 6 equal pieces, shaping each into smooth balls. Place these on a floured tray, cover loosely with a lightweight tea towel, and let them rise for another 15 minutes until they’re about 50% larger. Now, flatten each ball on a floured surface and roll it out to 3-4 mm thick and around 6.5 inches in diameter. For cheese naan, brush the rolled dough with butter or garlic butter, add about 1/4 cup of shredded melting cheese in the center, bundle and twist to seal, then gently roll it out thicker to about 1/4 inch.

4-Cook the naan: Heat a well-seasoned cast iron skillet over high heat until it’s lightly smoking you might rub it lightly with oil if needed. Cook each naan for 1 to 1.5 minutes until the underside is golden and bubbly, then flip and cook the other side for about 1 minute. Right after, brush it with 30 grams of melted ghee or butter; if you’re going for garlic butter, mix the melted butter with a crushed small garlic clove first. Sprinkle on nigella seeds and chopped coriander if you like, and watch as the cheese naan puffs up and deflates but stays yummy.