This soft coconut bread is reminiscent of Indian naan but unlike the latter, it is made with a batter similar to crepes or pancakes. Once spread on the pan, it will be sprinkled with sesame seeds all over the top. 
The cooking process is not very simple but the final result is delicious.

Ingredients:

2 cups of multipurpose flour

1 teaspoon of instant yeast

1 teaspoon of salt

1 teaspoon of sugar

1 tablespoon melted butter

1/2 cup of thick/heavy coconut cream

3/4 cup thin/light coconut milk or regular milk (slightly heated)

sesame seeds

Instructions

Sift the flour into a large and possibly deep bowl. 
Add the sugar, salt and yeast. Mix well. 
Then add the melted butter and half a cup of coconut cream. 
Mix by hand or with a whisk.
Then gradually add the slightly warmed coconut milk or regular milk and continue stirring until the mixture becomes a fairly thick batter. 
You may not need the full amount of milk, just keep adding the liquid a little at a time until the batter looks like a cake.
Once the consistency is reached, beat vigorously for about 5-8 minutes. This step is crucial for the final success! 
If it does not beat well, the dough will end up being elastic and rubbery instead of soft.
Cover the bowl with clear film and set aside in a warm place for about an hour or two or until the volume of the batter has more than doubled. This means the batter is ready.
Wet your hand and stir to remove air. 
Cover and keep it handy near the stove where you will bake the buns.
You will need a so-called "tawa" pan. (the same one used to make crepes) with the handle. 
It would be better not to be non-stick because for this type of bread, the batter must stick to the pan during cooking.
Prepare a bowl with water mixed with a little salt. 
You will need it to sprinkle the tawa between one bread and another.
Put the tawa on the stove. 
Sift the flour into a large and possibly deep bowl. 
Add the sugar, salt and yeast. Mix well. 
Then add the melted butter and half a cup of coconut cream. 
Mix by hand or with a whisk.
Then gradually add the slightly warmed coconut milk or regular milk and continue stirring until the mixture becomes a fairly thick batter. 
You may not need the full amount of milk, just keep adding the liquid a little at a time until the batter looks like a cake.
Once the consistency is reached, beat vigorously for about 5-8 minutes. This step is crucial for the final success! 
If it does not beat well, the dough will end up being elastic and rubbery instead of soft.
Cover the bowl with clear film and set aside in a warm place for about an hour or two or until the volume of the batter has more than doubled. This means the batter is ready.
Wet your hand and stir to remove air. 
Cover and keep it handy near the stove where you will bake the buns.
You will need a so-called "tawa" pan. (the same one used to make crepes) with the handle. 
It would be better not to be non-stick because for this type of bread, the batter must stick to the pan during cooking.
Prepare a bowl with water mixed with a little salt. 
You will need it to sprinkle the tawa between one bread and another.
Put the tawa on the stove. 
When it is well heated, sprinkle it with a little salt water. 
If the pan is hot enough, the water will form bubbles and sizzle quickly.
With a wet hand or a ladle, take some batter from the bowl and spread it quickly on the tawa, trying to get a thin, round shape. You can spread the batter with your hand, but be quick. Immediately, sprinkle some sesame seeds on top of the "naan" so that they get stuck inside it while it is cooking.
Reduce the flame and as soon as the top of the "bread" dries leaving only a few wet bubbles here and there, turn the pan upside down over the flame so that the direct heat will cook the top.
This is a very complicated phase, you can help yourself with the oven grill to prevent the naan from falling when you turn it upside down and keep it at the right distance from the direct flame. But if done correctly, the naan will remain attached to the pan and will not fall.
Make sure to keep the heat very low at this stage so as not to burn the surface.
Once the top of your "Sim sim bread" is well cooked, help yourself with a spatula to gently remove it from the pan and transfer it to a hot pot or kitchen towel to keep it soft and warm. Brush the top with a little melted butter.
Before using the tawa again, clean it with a cloth then put it on the stove, sprinkle the salted water as you did the first time and then add the next amount of batter for the next naan.