In a bowl, mix together the yeast, water and sugar and set aside in a warm place until foamy.
Add all the other bread ingredients to the yeast mixture and mix well. Knead on a floured surface for 5 mins, until smooth and elastic.
Place the dough into a well oiled bowl and cover loosely with clingfilm, leaving room for the mixture to double in size.
Place the dough in a warm place for up to an hour, or until doubled in size.
During this time, prepare the 2 flavouring mixtures by mixing the ingredients together well and setting aside.
Heat a heavy based, non stick frying pan over a high heat. Knock the air out of the risen dough, and divide into lemon sized balls.
Roll out half the dough portions into teardrop shaped naan breads and cook, one at a time in the very hot, dry pan. Flip the naans over when they are cooked on one side and have dark brown patches appearing on the underside. When they are cooked, remove and brush with the garlic and coriander melted butter, and sprinkle with sesame seeds. Keep warm until ready to serve.
For the Peshwari naans, take a lemon sized ball of dough and flatten slightly between your palms to make a disk. Place a spoonful of the peshwari mixture into the centre and pull the dough round the filling to encase it completely.
Roll out, as with the other dough, and cook in the same way.
Brush with plain butter, sprinkle with Nigella seeds and keep warm until ready to serve.
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