Pan-cooked Indian leavened flatbread (Naan)

1. Mix the yeast with the sugar in the lukewarm milk and leave for 10 minutes until frothy. Mix the flour with the baking powder and salt, add the yeasted milk, yoghurt, oil and enough lukewarm water to make a soft, slightly sticky dough.

2. Knead for 8-10 minutes until smooth, put in an oiled bowl, cover and leave to rise in a warm place for 1½-2 hours until doubled.

3. Divide the dough into 8, shape into balls and rest for 10 minutes. Stretch each by hand or with a rolling pin into a teardrop shape about 5 mm thick and sprinkle with nigella seeds.

4. Heat a cast-iron pan until very hot. Moisten the underside of the naan with water and lay it in the pan; it will puff up in 1-2 minutes.

5. Using a pot holder, turn the pan upside down and toast the top of the naan directly over the gas flame for 30-60 seconds until spotted brown (without a gas flame, simply flip it over in the pan).

6. While still hot, brush with the melted butter mixed with crushed garlic and sprinkle with chopped coriander.

Tip: Naan is traditionally baked slapped onto the hot wall of a tandoor oven. The moistened side makes it stick to the upturned pan, so you get an almost tandoor-like result at home.