Combine flour, yeast, baking soda, salt, sugar, yogurt, oil, milk, and egg in a large mixing bowl. Gradually add warm water and knead the dough either by hand or using a stand mixer, until it’s soft and smooth.

Cover the dough with a damp cloth and let it rise in a warm place for 2-4 hours, or until doubled in size.

Heat the cooking oil in a large pan over medium heat. Add the black cardamom, cloves, diced onions and sauté until they turn a light golden.

Add the ginger and garlic paste, frying for another 2 minutes until no longer raw.

Add the ground beef along with ¼ cup of water. Stir in salt, red chili powder, crushed red pepper, crushed cumin, and crushed coriander. Mix well.

Cover and cook for 15-20 minutes. Once the meat is cooked and the water has reduced, increase the heat to medium-high and cook for a few more minutes until the mixture is dry.

Remove from heat and stir in the lemon juice and garam masala. Allow the mixture to cool.

To the cooled keema mixture, add the 'stuffing add-ons': crushed pomegranate seeds, whole cumin seeds, whole coriander, chopped green chilies, and fresh cilantro. Mix until well combined.

Preheat the oven to 240°C (460°F).

Punch down the dough to release any air. Transfer the dough to a floured work surface and fold it once. Shape the dough into a log and divide it into 5 equal portions.

Roll each portion into a ball and dust the surface with flour.

With a rolling pin, roll out each ball into a small circle, about the size of your palm, with a slightly thicker center and thinner edges.

Place approximately 100g (6-7 tablespoons) of the cooled keema filling in the center of each dough circle. Carefully fold the edges of the dough to seal the filling inside, pinching the dough together and smoothing the seam.

Flatten the stuffed ball gently with your fingers, then roll it out into a disc, about 21 cm (8.5 inches) in diameter.

Line a baking tray with parchment paper and place the naan on it, ensuring they are spaced out evenly. You can bake 2-3 naans at a time, depending on the size of your tray.

Brush each naan with lukewarm milk using your fingers or a brush. Make deep indentation marks on the surface using a stick (see stick visual here) or your fingers (see video). Sprinkle with sesame seeds.

Bake at 240°C (460°F) for 12-14 minutes, or until golden brown and puffed up. Flip when you see the top is golden. Keep in mind oven temperature varies, so keep an eye.

Once the naans are out of the oven, immediately spray some water on top to keep them soft and brush them with melted butter.