1-First Step: Mise en place and bloom the yeast* Measure 1/2 cup warm water (about 105°F / 40°C). Combine with 1 teaspoon instant or rapid-rise yeast and 1 tablespoon white sugar in a small bowl. Cover and let sit 10 minutes until foamy. This ensures the yeast is active and ready to create lift.

2-Second Step: Mix wet ingredients* Whisk 1 1/2 tablespoons whisked egg with 2 tablespoons full-fat milk in a small cup. Set aside.* Melt 30 grams (2 tablespoons) ghee or unsalted butter and let it cool slightly.

3-Third Step: Combine dry ingredients and form dough* Sift 1 3/4 cups bread flour or all-purpose/plain flour and 1/2 teaspoon salt into a separate bowl to avoid lumps.* Make a well in the center. Add the foamy yeast mixture, the melted ghee or butter, and the egg-milk mixture. Mix together with a spatula until mostly combined.* Form the mixture into a sticky dough ball by hand. No kneading is required; a tacky dough is normal. If it feels unmanageably sticky, lightly dust hands with flour but avoid adding too much.

4-Fourth Step: First rise* Cover the dough tightly with cling wrap and place in a warm spot, such as a turned-off oven or dryer, for 1 to 1.5 hours until doubled in size.

5-Fifth Step: Portion and rest* On a lightly floured surface, divide the dough into 6 equal pieces. Shape each into a smooth ball by tucking the edges under. This creates surface tension and helps with even rolling.* Place the balls on a lightly floured tray, sprinkle with flour, and cover loosely with a tea towel. Let rest 15 minutes; they should puff by about 50 percent.

6-Sixth Step: Roll out* Roll each ball into rounds about 3-4 mm thick and 16 cm wide. If making cheese naan, stop here and follow the stuffing instructions below.

7-Seventh Step: Heat pan and cook* Heat a well-seasoned cast iron skillet over high heat until very hot and smoking slightly; cast iron gives the best char and blistering. Lightly oil if needed.* Place a rolled naan in the skillet and cook 1 to 1.5 minutes per side until deep golden, bubbly, and blistered (total about 2 to 2.5 minutes). Flip carefully with tongs or a spatula.

8-Cheese Naan method:* Brush the rolled dough with garlic or plain butter. Place about 1/4 cup lightly packed shredded melting cheese in the center. Seal by gathering the edges and twisting or pleating to make a bundle. Flip smooth side up and gently roll to an even thickness of 6 to 7 mm. Cook as above.

9-Final Step: Finish and serve* Brush each hot naan with 30 grams (2 tablespoons) melted ghee or butter. For garlic naan, mix 1 small crushed garlic clove into the melted butter before brushing.* Sprinkle with nigella seeds and freshly chopped coriander/cilantro. Serve immediately while warm and soft.