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In a bowl mix yeast, salt, flour and oil with hot water, knead well. Leave for 1 hour. When dough rise, knead it again. Make naan from the batter. In separate bowl add garlic, coriander and butter mix well. Apply on naan and bake at 180 C for 30 minute.
Place flour, yeast, butter and yogurt in a large bowl. Pour in warm milk. Season with salt. Use a wooden spoon to combine the ingredients together. Using your hands, knead to form a sticky, smooth dough.
Cover and place the bowl in a warm spot for about 45 minutes or until the dough has doubled its size.
Punch down the dough and turn it onto a lightly floured surface. Kenya’s again for about 2-3 minutes, and divide into 12 equal portions.
Using your hands roll out one ball into an oval shape. Top with 2 tbsp mozzarella. Roll out another ball and place it on top of the first one. Press down with your fingertips to seal the edges. Repeat with the remaining dough.
Heat a cast iron skillet or a regular frying pan. Brush with oil. Cook naans, one at a time, until browned on both sides.
Brush warm naans with melted butter.
Serve with your favorite curry.