Garlic Butter Naan

In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, sugar, and salt. Mix well to distribute the leavening agents evenly.

Create a well in the center and add the plain yogurt, lukewarm milk, oil (or melted butter), and grated garlic. Gently mix everything together to form a soft, slightly sticky dough.

Knead the dough vigorously for about 5 to 7 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for at least 30 minutes to an hour.

Divide the dough into equal portions and roll each portion into a ball. Roll out each ball into a tear-drop or oval shape on a lightly floured surface.

Sprinkle the chopped garlic, chopped coriander leaves, and kalonji seeds over the rolled dough, pressing them lightly with the rolling pin so they adhere.

Heat a cast-iron skillet or tawa over high heat until smoking hot. Lightly brush the plain side of the naan with water and place that wet side directly onto the hot skillet.

Cook until bubbles form on the surface and the top begins to look puffy and slightly dry. Flip the skillet upside down directly over an open flame to char the top of the naan until golden brown spots appear.

Remove the naan from the skillet and immediately brush generously with melted butter. Serve hot alongside your favorite Indian curry.