1. MIX ALL THE INGREDIENTS EXCEPT THE MILK AND BUTTER, WITH A FORK/ SPOON.
2. ADD THE OIL, MILK AND YOGURT AND KNEAD IT INTO A SOFT DOUGH, COVER IT WITH A CLING FOIL AND SET ASIDE TO RISE FOR 2 HOURS.
3. WHEN YOU ARE READY TO MAKE THE NAANS HEAT THE BUTTER, NIGELLA SEEDS AND GARLIC IN A MICROWAVE FOR 30 SECS AND SET ASIDE.
4. PINCH A SMALL BALL OF THE RISEN DOUGH, SHAPE IT ROUGHLY INTO A TRIANGLE LIKE A NAAN, USING YOUR HAND, NOT USE A ROLLING PIN TO ROLL IT BIGGER.
5. HEAT A PAN, AND LEAVE ON MEDIUM HEAT. NOW DAMP ONE SIDE ON THE NAAN AND PLACE IT, THE DAMP SIDE DOWN ON THE TAWA AND CLOSE IT WITH A LID FOR 20 SECS.
6. NOW LIFT THE LID AND INVERT THE TAWA FACING THE BURNER, THE NAAN WILL BE STUCK TO THE TAWA, LET IT COOK FOR 20-30 SECS OR UNTIL DARK PATCHES ARE FORMED ON THE TOP AND THE NAAN LOOKS COOKED.
7. SMEAR THE PREPARED BUTTER ON TOP OF IT, AND SERVE IT WITH A GRAVY OF YOUR CHOICE AND RELISH A SOFT LIKE A PILLOW GUILT FREE MULTIGRAIN NAAN.