Homemade naan with a buttery taste

Generously oil a large bowl. Dissolve the yeast in warm water in this bowl and leave for 10 minutes.

Add sugar, beaten egg, milk and salt to the yeast mixture.

Add flour to make a soft dough. Knead the dough until smooth (about 6-8 minutes).

Cover the bowl with the dough with a damp cloth and let it rise until doubled in size (about 60 minutes).

Knead the dough on a floured surface, add minced garlic and mix well.

Divide the dough into pieces the size of a small apple. Roll each piece into a ball and place on a baking sheet lined with parchment.

Cover the dough balls with a towel and let rise until doubled in size (about 30 minutes).

Then roll each piece of dough into a thin circle.

Heat a large grill pan over high heat and fry with melted butter.

Put a few pieces of dough on the pan and fry until they become fluffy and slightly browned (about 2-3 minutes).

Fry the unfried sides with oil, turn over and fry until browned.

Repeat the process until you have made all the naan flatbreads.

Garnish the flatbreads with chopped parsley and serve.