Sift the flour into a mixing bowl. Add the salt, sugar, seeds and yeast. Mix to combine.

Whisk together the milk and the egg, then slowly mix into the flour.

Add the yoghurt and bring the dough together with your hands.

Knead for five minutes, then cover with a tea towel and leave for 30 - 60 minutes.

Knock the dough back by flattening it with your knuckles. Divide into 6 balls.

Roll each ball into a teardrop shape roughly 1.5 cm thick.

Heat a frying pan over a high heat. Add the naans one at a time, until golden and puffy.

Keep the naans warm in a tea towel until ready to serve.