Roghni Naan

In a large bowl, combine the warm milk, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active and ready.

To the yeast mixture, add the all-purpose flour, salt, plain yogurt, and 2 tablespoons of melted ghee or butter. Mix with a spoon or your hands until a shaggy dough forms. Transfer the dough to a lightly floured surface.

Knead the dough for about 8-10 minutes until it becomes smooth, elastic, and no longer sticky. If the dough is too sticky, add a tiny bit of flour; if too dry, add a few drops of warm milk. Form it into a smooth ball.

Lightly grease a clean bowl with ghee or oil. Place the dough ball in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.

Gently punch down the risen dough to release the air. Divide it into 6-8 equal portions. Roll each portion into an oval or teardrop shape, about 6-8 inches long and 1/4 inch thick. Use your fingertips to create indentations on the surface of each naan.

Preheat your oven to its highest setting (around 500°F/260°C) with a baking stone or inverted baking sheet inside for at least 30 minutes. Brush each naan with the beaten egg wash and sprinkle with sesame seeds and chopped cilantro. Carefully place a naan onto the hot stone/sheet. Bake for 2-4 minutes until puffed up and lightly charred spots appear. Flip and bake for another 1-2 minutes if needed. Repeat with remaining naans. Brush immediately with remaining melted ghee/butter.