Unlike traditional naan that is leavened with yeast and cooked in a clay oven, this recipe uses baking powder and is cooked under a hot grill, making it possible to have naan on the table in a fraction of the time.
Mix the flour, salt and baking powder together in a bowl.
In a jug, whisk together the milk, yogurt, egg and caster sugar.
Make a well in the centre of the flour and pour in the milk mixture. Mix together with one hand, to a soft, sticky dough.
Turn out the dough onto a lightly oiled worktop. Knead for 5 minutes, until smooth, then place the dough into a lightly oiled bowl, cover and leave to rest for 30 minutes.
To make the ghee, melt the butter in a small pan over a low heat so that it is only just bubbling. Leave to simmer for 20 minutes – this gives the ghee its nutty flavour and golden colour – carefully skimming the foam as it rises to the surface. (Take care to remove just the foam and not the clarified butter.)
Remove the pan from the heat and pass the butter through a sieve lined with a square of muslin into a clean bowl. Skim off any remaining small bits of foam and stir in the chopped garlic. Set aside.
Tip the dough onto a lightly floured worktop and divide into 8 equal pieces. Shape 1 piece into a ball, flatten it, then roll it into a teardrop shape about 3–5mm thick, 20cm long and 12cm at its widest point. Repeat for the remaining dough pieces.
Lay a heavy-based metal baking sheet on a grill pan and heat under a hot grill for 5 minutes. One at a time, lay the naan on the hot baking sheet and grill for 1–2 minutes, until the naan bubbles up. (Keep a close eye on it, as it will burn easily as it puffs.)
Remove the naan from the grill, brush with garlic ghee, and set aside to keep warm. Repeat with the remaining naans, then sprinkle with chopped coriander to serve.