Roghni Naan

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

Add sifted flour, salt, yogurt, egg, and 2 tablespoons of melted ghee or butter to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms.

Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. Add a little water if too dry, or a little flour if too sticky, gradually.

Lightly grease a clean bowl with oil. Place the dough in the bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Gently punch down the risen dough and divide it into 6-8 equal portions. Roll each portion into a smooth ball. On a lightly floured surface, flatten each ball into an oval or round shape, about 6-7 inches in diameter and 1/4 inch thick. Press your fingertips into the center to create indentations.

Preheat your oven to 450°F (230°C) with a baking stone or inverted baking sheet inside. Brush the surface of each naan with water or milk, then sprinkle with sesame seeds and chopped cilantro. Carefully transfer a naan to the hot baking stone/sheet.

Bake for 3-5 minutes, or until puffed up and lightly golden brown with some charred spots. If desired, you can briefly broil for 30-60 seconds for extra color, watching closely. Remove from oven, brush immediately with melted ghee or butter, and serve warm. Repeat with remaining naans.