Garlic Naan

• 2 cups all-purpose flour
• 1/2 cup yogurt
• 2 tablespoons oil
• 2 teaspoons sugar
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 6 tablespoons lukewarm milk
• Lukewarm water as needed

For the topping

• 5–6 cloves garlic, finely chopped
• 3 tablespoons melted butter
• 1 teaspoon kalonji seeds (Nigella seeds)

1. In a bowl, mix the flour, salt, sugar, baking powder, and baking soda. Add the yogurt, oil, and 4 tablespoons of milk.
2. Knead, adding milk or water until you get a soft dough. Knead well until you have an elastic dough.
3. Cover and let it rise for 4–5 hours. Shape into balls and roll out into an oval shape.
4. Sprinkle with kalonji seeds, garlic slices, and fresh coriander leaves. Lightly roll over with the rolling pin so they stick.
5. Cook on a very hot skillet (tawa/pan). When bubbles appear, flip and cook the other side. Place the flatbreads on a plate and brush with butter.