To a mixing bowl add flour, baking powder, baking soda, salt, sugar and grated garlic . (If using instant yeast in place of baking powder and baking soda add it now. To use dry active yeast, refer notes.)

Pour yogurt, oil and 4 tbsps luke warm milk. Begin to mix to form a smooth dough adding more warm milk as needed. You may need up to half cup milk.

Knead well until the dough turns soft, elastic & pliable. When you press down the dough with your finger, it should dent easily.

Optionally you can cover and rest the dough for 1 to 2 hours in a warm place. You can also make them instantly like I made here. (For yeast dough, rest in a warm place for 2 hours or until the dough rises & doubles, Then punch the dough one to 2 times to deflate slightly).

Grease your fingers and divide the dough to 6 to 8 parts depending on the size you prefer.

Make smooth balls and keep them covered until you finish rolling the naans.

Sprinkle little flour on the rolling area and place a dough ball.

Roll the ball to 8 to 9 inches long and 5 to 6 inches wide depending on the size of the dough ball.

Sprinkle kalonji seeds, sliced garlic and coriander leaves. Press down or roll them gently.

When you are done with 5 to 6 naans, begin to heat a griddle or pan.

Ensure the pan is hot enough, then transfer the naan to it. Within a minute or so bubbles will be visible on top.

With the help of a tong, flip it and cook either on the pan or directly over the gas fire or stove. Or place a wired rack on the stove and toast it. (check video or step by step photos).

When you see brown spots on the naan, remove them to a plate and brush with some butter. Ensure it is cooked through on both the sides well.

Smear some butter on top and serve naan right away with paneer butter masala, dal makhani, butter chicken or any other curry.