Indian Naan with Garlic and Coriander

In a small bowl, mix the dry yeast with lukewarm water and powdered sugar. Let the mixture rest for 10 minutes until a foam forms on the surface (starter). Then, add the lukewarm milk and mix until smooth.

In a large bowl, mix the flour with salt and nigella seeds (black cumin). Pour in the yeast mixture and add the Greek yogurt. Knead everything until you get an elastic and non-sticky dough (about 3-4 minutes). Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm place for one hour, until its volume doubles.

After rising, place the dough on a floured surface. Divide it into 12 equal parts and form balls. Roll out each ball with a rolling pin until you get a thin flatbread.