Measure 1 cup of milk and warm it until luke warm. Add the sugar and the active dry yeast to the warm milk and mix well. Cover the mixture and let it proof for about 10 minutes to activate the yeast. The yeast mixture would appear bubbly and frothy.

Meanwhile, in a large bowl or the bowl of the mixer, add the flour, salt, melted butter and yogurt.

Add the proved yeast mixture to the flour and start kneading the dough. The dough will be quite sticky.

Keep kneading until the dough is very soft and smooth.

Place the dough in a greased bowl and let it rise until double in volume. It will take an hour to 1 ½ hours.

Preheat the oven to 400 F. Layer two baking trays with parchment and keep it ready.

Once the dough has risen, punch it down gently and divide into 8 equal pieces.

Roll each piece into a ball and then roll it out to about 5 inch circle, keeping the edges thicker than the center.

Place the prepared discs on the baking sheet.

Dissolve the saffron in 2 TBSP milk. Brush this mixture evenly over the rolled dough.

Using your fingers, make deep indentations in the center of the rolled dough, keeping the edges intact.

Now sprinkle it evenly with the nigella seeds.

Cover the baking tray and let it rest for about 20 minutes.

Bake the Taftan for about 12 to 15 minutes or until golden brown.

Place it on a cooling tray and then serve with some spicy side dish or as is with soup or stew. I served mine with Restaurant style Vegetable Kurma.