In a large mixing bowl, mix the flour, yeast, sugar, salt and onion seeds together.

Melt the ghee/butter in a saucepan or in the microwave.

Make a large well in the centre of the flour mix, and add the melted butter/ghee, yoghurt and warm water.

Mix with a wooden spoon, slowly incorporating the flour mixture to form a rough dough.

Turn out onto a floured surface and briefly knead until smooth and well combined, about 5 minutes.

Place in an oiled bowl and cover with cling film. Leave in a warm place for 1 hour, or until doubled in size.

Turn the risen dough onto a floured surface and knock back.

Cut the ball of dough into four even-sized pieces. Roll out into naans using a rolling pin. The dough should be about 1cm thick.

Preheat a cast-iron pan or frying pan to medium heat over the hob, with a little bit of oil. Pan fry the bread for about a minute and a half on one side, before flipping over and cooking for a further minute. There should be some dark charred spots when it is flipped over.

To prepare the garnish, finely chop the coriander leaves. Crush the garlic cloves and add to the melted butter, along with the coriander. Mix until evenly dispersed, and brush onto the freshly cooked naans with a pastry brush.