Indian Naan

Mix the yeast with warm water and sugar. Let it rest for 10 minutes for the starter to activate. Then pour in warm milk and mix. Mix the flour with salt and black cumin. Pour in the yeast mixture, stir in the yogurt, and knead a consistent, non-sticky dough. Knead for 3-4 minutes. Place the dough in a large bowl, cover with a cloth, and let it rise for 1 hour.

Then work the dough on a floured surface. Divide it into 12 equal parts and form balls. Roll each ball into a flatbread with a rolling pin and cook on a dry non-stick pan for 2-3 minutes on each side. If it still sticks to the pan, lightly grease the pan with oil.

Melt the ghee, mix with crushed garlic and chopped coriander. Add chili to taste and season with salt. Brush the cooked naan with this mixture and serve warm.