Put the flour, the sugar, the yeast, the nigella seeds, the coriander and the salt into the bowl of a standing mixer. Add the yoghurt and melted butter. Mix on low speed and then gradually add the water until it’s well combined. Raise the speed to medium and knead the dough for 10 minutes until smooth. (If you don’t have a standing mixer put all the ingredients in a bowl and mix it into a dough. Then you tip it out on a lightly floured surface and knead for about 12 minutes until smooth and a little less sticky).

Put the smooth dough in a large, lightly oiled bowl and turn to coat. Cover and leave in a draught-free place until doubled in size: roughly 90–120 minutes. In the summer it will probably take less and in the winter more time so just judge your dough by looking at it.

When it doubled in size you tip the dough back out on to the lightly floured surface and knock the air out, then divide into eight balls. Meanwhile, heat a non-stick frying pan over a very high heat for five minutes and put the oven on low. Prepare the melted butter for brushing the fresh-off-the-skillet naan.

Flatten one of the balls and roll it into a flat circle. Pick it up by the top to stretch it slightly into a teardrop shape, then put it in the hot skillet (I used my bakingsteel for this). When it starts to bubble, turn it over and cook until the other side is browned in patches. Turn it back over and cook until there are no doughy bits remaining.