In a large bowl, add milk, sugar and sprinkle yeast.

Cover it and keep it undisturbed for 10 minutes or until the yeast activates.

Once the yeast has activated, add sour cream or yoghurt, butter, and salt. Add flour in increments and mix till a dough is formed. The dough should not be dry.

Transfer the dough to a working surface and knead it for at least 5 minutes to form a soft and smooth dough.

Place the dough in a lightly oiled bowl and turn so that it is completely coated in oil.

Cover it and keep it in a warm place for 1 hour 30 minutes or until it is doubled in size.

Transfer the dough to a floured working surface. Divide the dough into 8 equal portions.

Roll each portion into 3 to 4-inch diameter rounds. Place 2 to 3 tbsp of mozzarella cheese in the centre. Pull the edges towards the centre and seal the dough to form a ball.

Repeat for each portion. Cover this and let it rest for about 10 minutes.

Meanwhile you can heat the tava / pan on a medium flame.

In a small bowl, add 2 tbsp of melted butter and coriander leaves and keep it ready.

Using a rolling pin, roll each ball to the desired thickness and sprinkle the minced garlic on top using the rolling pin, just press it into the dough.

Once the tava is hot, on a medium-high flame place the naan and add butter on top of it. Once the bottom is browned, flip it and cook on the other side. Each side should take about 1 ½ to 2 minutes to cook, however, the cooking times may vary depending on the thickness of your naan.

Baste it with the butter-cilantro mixture and repeat the process for the remaining portions. Serve and enjoy.