Step 1

Warm 1/4 cup water for about 15 seconds in a microwave. The water temperature should be between 105o F and 110o F for proofing.

Step 2

Add water to the yeast along with 1 teaspoon sugar to the bowl of a stand mixer.

Step 3

Wait for the yeast to double in volume and become frothy (took around 10-15 minutes).

Step 4

Add flour, yogurt, salt, sugar, and milk to the proofed yeast.

Step 5

Using the dough attachment, combine the ingredients at low speed till it forms a dough. This step takes around 6-8 minutes. If you are not using a stand mixer, knead it by hand for a good 8-10 minutes.

Step 6

The texture of the dough should be softer than the dough you make for chapati or roti atta. Make sure it is not very sticky.

Step 7

Add a tablespoon of oil and knead it for a minute or two.

Step 8

Grease a deep bowl and place the dough in it.

Step 9

Lift the dough and place it back again the other way round so that both sides are oiled.

Step 10

Cover the mixing bowl with plastic wrap and let the dough rise and let it rest for an hour. It might take up to 2 hours depending on the weather. The dough should double in size by then. If it has not, give it 30 more minutes. [For best results - Use Instant Pot - see notes]

Step 11

Once the dough is ready, knead it for 2-3 minutes and then divide the dough into 12 pieces ( I eye-balled it).

Step 12

Shape them into a ball. Flatten the ball and roll it out using a rolling pin to an oblong shape using as little flour as possible.

Step 13

If making garlic naan, heat butter till it is fully melted. Add minced garlic to the butter and mix well.

Step 14

Using a pastry brush, spread this garlic butter mixture on the naan. Sprinkle kalonji along with finely chopped cilantro.

Step 15

Using your fingers gently press on the garlic and kalonji till it gets embedded in the rolled naan.

Step 16

Heat a cast-iron pan over high heat. Place the rolled out naan in the hot pan.

Step 17

Cook the naan till small bumps start to form on the surface (approximately 1-2 minutes).

Step 18

Flip the naan to the other side and cook for 10 seconds or so until you see bumps. Your plain naan is ready.

Step 19

To make butter naan, brush the naan with butter and for garlic naan, slather the naan with the garlic + butter mixture.

Step 20

Set it aside. Repeat the process for the rest of the dough.

Step 21

Serve it warm with vegetable or chicken curry.