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.
Add water to the yeast along with 1 teaspoon sugar to the bowl of a stand mixer.
Wait for the yeast to double in volume and become frothy (took around 10-15 minutes).
Making the dough
Add flour, yogurt, salt, sugar, and milk to the proofed yeast.
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.
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.
Add a tablespoon of oil and knead it for a minute or two.
Grease a deep bowl and place the dough in it.
Lift the dough and place it back again the other way round so that both sides are oiled.
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]
Making naan
Once the dough is ready, knead it for 2-3 minutes and then divide the dough into 12 pieces ( I eye-balled it).
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.
To make garlic naan
If making garlic naan, heat butter till it is fully melted. Add minced garlic to the butter and mix well.
Using a pastry brush, spread this garlic butter mixture on the naan. Sprinkle kalonji along with finely chopped cilantro.
Using your fingers gently press on the garlic and kalonji till it gets embedded in the rolled naan.
Cooking the naan
Heat a cast-iron pan over high heat. Place the rolled out naan in the hot pan.
Cook the naan till small bumps start to form on the surface (approximately 1-2 minutes).
Flip the naan to the other side and cook for 10 seconds or so until you see bumps. Your plain naan is ready.
To make butter naan, brush the naan with butter and for garlic naan, slather the naan with the garlic + butter mixture.
Set it aside. Repeat the process for the rest of the dough.
Serve it warm with vegetable or chicken curry.
Notes
How to proof the dough using Instant Pot
Add a cup of water in the steel insert of the Instant Pot.
Put the trivet and place the bowl with the dough on top of the trivet.
Cover with a glass lid and press the Yogurt setting and set it on low for 60 minutes.
In about an hour, the dough will double up. I leave it for about 2 hours to proof because it is cold where I live.
Notes
The bowl should be deep enough to allow for space for the dough to rise.
I am using a roaster rack to cook the naan after one side is cooked. If you have one you can use it or just use the cast-iron pan.
Tips
Proofing the dough in the Instant Pot is not mandatory, you can use the warming function in your oven as well. I have found that the dough takes a long time to rise during winter and using an IP or an oven is a fail-proof method to get the work done.
This recipe will fail if the yeast hasn't been proofed properly. Don't rush, wait for the yeast to proof. If the yeast is old, it may not work. Discard the mixture and use a new one.
Variations
Add a well-beaten egg to the dough to add more flavor to the naan and make it softer.
To make naan without yeast, replace it with a teaspoon of baking powder or baking soda.