Servings: 18

750 g unbleached all-purpose flour or wheat or mix 750 g unbleached all-purpose flour or wheat or mix
240 g natural yogurt 240 g natural yogurt
86 g melted butter 86 g melted butter
10 g dried yeast 10 g dried yeast
240 g warm milk 240 g warm milk
200 g sour cream 200 g sour cream
5 g salt 5 g salt
32 g chopped jalapeños or green chilies 32 g chopped jalapeños or green chilies
4 g chopped coriander (cilantro) leaves 4 g chopped coriander (cilantro) leaves
16 g white sesame seeds (optional) 16 g white sesame seeds (optional)
16 g black sesame seeds (optional) 16 g black sesame seeds (optional)
3 cloves garlic grated. 3 cloves garlic grated.
100 g melted butter, extra, for brushing the cooked naans 100 g melted butter, extra, for brushing the cooked naans

Place flour, yogurt, butter, sour cream yeast, milk and salt in a large bowl.
Mix together with a spoon, then add in the inclusions . Use clean hands to bring everything together and form a sticky dough.
Cover and place in a warm spot for 45 minutes or until doubled in size.
Dust a clean work surface with flour, and tip out the dough.
Knead for two minutes to bring everything together.
Divide the dough into 18 equal portions.With your hands, pat and flatten the dough to shape each portion into ovals or rounds, roughly 3mm thick.
Place a grill pan or cast iron pan over medium-high heat.
Once hot, place naans, one at a time, and cook for 1 to 2 minutes on each side.
Brush the flatbreads with melted butter.