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To make the naan bread:.
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Sift the flour, salt, baking powder, yeast and sugar in a bowl and pour in the hand-hot milk, oil, yoghurt and the beaten egg and mix it all together to form a ball of dough.
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Place the dough on to a clean surface and knead it for 10 minutes or more, until it is smooth and satiny.
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Pour about 1/4 tsp oil into a large bowl and roll the ball of dough in it.
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Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for an hour or until the dough has doubled in size.
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To make the mince stuffing:.
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Heat oil in a pan and on medium heat, fry the finely chopped onion, minced ginger and garlic till lightly golden browned.
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Add the mince meat, chopped chillies, spices and salt and stir fry till nicely browned.
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Add in the tomato puree and about 2-3 tbsp water and let the mixture cook thoroughly, stirring occasionally, till all the liquid have evaporated.
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Remember, NO LIQUID SHOULD REMAIN. If the mince stuffing is 'wet', it will be impossible to roll out the naans without bursting them.
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Keep aside to cool completely then mix in the chopped coriander leaves.
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Back to making the naan bread:.
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Pre-heat your oven to the highest temperature. Put the heaviest baking tray to heat in the oven.
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Punch down the dough and knead it again and divide into 8 equal balls.
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While working on 1 ball, keep the remaining balls covered.
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Flatten the ball using your hands (or rolling pin), roll it out slightly and then place about 1 heaped tbsp of the mince stuffing in the centre and pull the edges up, seal and shape into a ball again.
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Dust will a little flour if needed and roll out into a tear-shaped naan, about 15 cm in length and about 12 cm at its widest.
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Brush the top with melted butter.
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Remove the hot baking tray from the oven, grease it well with butter and place the naan on to it (I cook 4 naans in one batch).
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Put it into the oven on the top rack for 2-3 minutes. It should puff up and brown slightly (do keep an eye on it after 2 mins).
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Once puffed up and browned on one side, flip the naan and back into the oven again for another 1-2 minutes till the top of naan goes golden brown (keep an eye after 1 minute).
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Wrap the naans in a clean tea towel and serve hot.
