In a wide bowl, add 1 cup each of whole-wheat and all-purpose flour.

Add 1/4 tsp baking soda and 1/2 tsp baking powder.

Add 2 tsp sugar and the required salt.

Mix everything well.

Add 1/4 cup of curd to this. I used homemade curd directly from the fridge.

Now add 1/2 cup of warm milk to this.

Mix well and knead this into a dough.

Add a little water while kneading.

Now add in the 2 tsp of oil and make a smooth, soft dough.

Cover this with a damp cloth.

Rest this for a minimum of 2 hours in a hot place. You can leave it for 4-5 hours too.

Meanwhile, let's keep the garlic butter mix.

In a bowl, add 3 tablespoons of very finely chopped garlic.

Add a little finely chopped coriander leaves to this.

Add 1/2 tblsp of softened butter to this.

Mix everything well. This mixture we are going to use as a garlic spread on the naan.

Make equally sized lemon-sized balls of the dough.

Always keep the dough balls covered to avoid them drying out.

Take one dough ball, dust it with plain flour.

Roll this into an oblong-shaped thick roti.

Spread water on one side of this rolled roti.

Place this on a hot tawa, keeping the water-spread side down.

When you start to see bubbles, spread some garlic mixture on top.

Once the dough cooks, the roti, which is stuck to the tawa, slowly releases.

Flip it now.

Add some butter and spread it on the naan.

Generally, we turn it down on direct flame before it comes out of the tawa. But I am not doing that, as it spoils the tawa and is not so convenient either.

Once the garlicy side is cooked, take the naan with tongs and toast it over direct flame for a few seconds.

Take it out of the fire, and it is ready.

You can add some more butter if you want more.