Indian naan bread with garlic and coriander

Mix the yeast with the lukewarm water and icing sugar. Let it rest for 10 minutes until it froths. Then pour in the lukewarm milk and stir.

Mix the flour with the salt and black sesame seeds (or nigella seeds). Pour in the yeast mixture, add the yogurt, and knead into a smooth, non-sticky dough. Knead for 3-4 minutes. Place the dough in a bowl, cover with a kitchen towel, and let it rise for 1 hour.

Divide the risen dough into 12 equal parts on a floured surface and shape them into balls. Roll them out into flatbread shapes. Heat a non-stick pan and dry-fry the naans for 2-3 minutes per side. If they stick, lightly brush the pan with oil.